Kneadlessly Simple's Swedish Limpa Bread
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I decided to make this Swedish Limpa Bread from Kneadlessly Simple mostly because I'd never make limpa before. It's rye, and it's got caraway, but it's not like sandwich bread that you'd use for your ham sandwich. Or maybe you would; it could be interesting.
This dark, dense bread has caraway and anise flavors in the background and is definitely on the sweet side, but it's not sweet like a cinnamon roll—it's still appropriate at dinner. I don't know what people typically do with limpa bread, but I thought it was amazing slathered with a wee bit of butter.
Although I was pleased with all of the breads from the book, this was my favorite. I'll be making this one again soon, I'm sure.
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Adapted from Kneadlessly Simple by Nancy Baggett. Copyright © 2009. Published by Wiley. Available wherever books are sold. All Rights Reserved
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.