The classic, slightly sweet Swedish limpa bread is absolutely delicious. Top with cheese, smoked salmon or prosciutto.
Swedish Limpa Bread, a savory rye staple, carries with it the flavors of Scandinavia. It’s distinguished by its iconic pairing of fragrant orange zest, anise, and caraway. Traditionally baked during holiday season, but enjoyed by millions of Swedes daily for breakfast or lunch, Limpa’s hearty crust and soft interior make it a unique, versatile bread, perfect for sandwiches.
When I was little, my family was lucky enough to have a friend who would bake us this bread on occasion, introducing me to its rich, intoxicating flavor. My mom started baking it frequently and has passed the recipe on to me. My favorite way to eat limpa is toasted with Havarti cheese but the dense, moist bread goes well with many toppings and also makes gourmet sandwiches. Try it with thinly sliced gravlax, adorned with fresh dill, which complements its caraway notes. For a sweet pairing, consider lingonberry jam, offering a tangy contrast. 
Swedish Limpa Bread
- Total Time: 60 minutes
- Yield: Makes 3 loaves 1x
- Diet: Omnivore
Description
Classic Swedish limpa: slightly sweet, delicious. Top with cheese, salmon, or prosciutto!
Ingredients
- 2 1/4 tsp yeast
- 2 1/2 cups (600 ml) warm water
- 3/4 cups (170 ml) molasses
- 1 Tbsp sugar
- 1 tsp salt
- 1 Tbsp anise seeds
- 1/3 cups (80 ml) shortening
- 2 cups (473 ml) rye flour
- 5-6 cups (1200-1400 ml) bread flour
- 1 egg
Instructions
- Dissolve the yeast in warm water. Stir in the molasses, sugar, salt, anise seeds, shortening, and rye flour, one at a time. Beat until smooth.
- Gradually mix in the bread flour until the dough is manageable (it will be slightly tacky).
- Knead the dough on a lightly floured surface until a smooth ball forms.
- Place the dough ball in a greased bowl, greased side up. Cover and let rise for 1 1/2-2 hours, or until doubled in size.
- Punch down the dough, round it into a ball, and let it rise for 1 hour.
- Shape the dough into three round loaves and place them on a greased baking sheet. Cover with a towel and let rise for 1 hour.
- Beat an egg and brush the loaves with the beaten egg (optional).
- Bake the bread at 350°F (175°C) for 30-40 minutes, or until the internal temperature reaches 190-200°F (88-93°C). The bread will sound hollow when tapped. Cover with foil if the crust browns too quickly.
Notes
- For a richer flavor, use dark molasses instead of light.
- To prevent sticking, generously grease your baking sheet and the bowl used for rising.
- Store the cooled limpa in an airtight container or breadbox at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: Swedish
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 5
- Protein: 5
- Cholesterol: 20
Frequently Asked Questions
Can I use a different type of flour instead of rye flour for Swedish Limpa Bread?
While rye flour is essential for the traditional flavor and texture of Limpa, you can experiment with a blend of whole wheat and all-purpose flour, but the bread may lose its characteristic taste.
What can I substitute for orange zest if I don’t have any?
If you don’t have orange zest, you can use lemon zest as an alternative; it will give a different citrus note but will still enhance the flavor of the bread.
Is it necessary to use both caraway and anise seeds in this recipe?
Yes, using both caraway and anise seeds is important to achieve the signature flavor profile of Swedish Limpa, as they each contribute distinct aromatic qualities that complement the bread.
Hi
I just wanted to tell you this is the best recipe!!! I made my his for Thanksgiving and I am making this for Christmas!!
Thanks for this awesome recipe!!????
Maria
My Swedish grandmother (I am 66 years old) used to fill up the family deep freeze with her bread when she came to visit. It was everyone’s favorite, even my German grandmother pronounced it very good! She didn’t have a recipe, so it is nearly impossible to reproduce the flavor and texture, although many attempts have been made, but yours comes very close. A high compliment, all in my family would agree!
Sounds great! I plan on baking some tomorrow.
Make offer. We use brown sugar and caraway seeds as well as anise. May have to try this. We love it.
This bread has been part of our holidays for years past. At 92 I still make it for my family .My mother and my mother in-law,both from Sweden made this bread and passed down the recipe to the family where we have carried on the tradition for years . So Good yummy. I add some orange grated for extra flavor
I made no knead limpa today from a different source. It tastes yummy right out of the oven with butter! It was so crusty and good. Now I want to try it in a bread making machine.
I used to go to a Smorgasbord in Huntington Beach, CA called Villa Sweden, (its gone but the memories are still there) I loved their Limpa bread and this sounds like the way it used to taste. So I am going to bake a few loaves and give to my siblings as they liked the bread too. So glad I looked at Pinterest for the recipe.
I LOVED Villa Swedens Limpa Nice Baskets of it . I’m trying this! I want to make it a staple.
Yes!! Go for it!
Love this bread. Can orange juice BE substituted for somw of he water. Thanks
yes definitely.
My first job was as a busboy at the Swedish Inn in bellflower CA. This is where I had my first taste of this bread and I loved it! I am now 63 and going to make it for the first time!
Finding rye flour is a problem in some places. When I spent winters in Tucson, the only place I could find it was a small grocery coop near the campus. In Madison, WI, all good-sized grocery stores carry it. I’m sure it all depends on the demand for it – i.e. plenty of people who bake.
You’ll almost always find it at “health” food coops, or establish a relationship w/King Arthur Flour co. They have a great catalog – a bit pricey at times, but stuff you’ll unlikely to find anywhere else.
Substitute dark ale for the water and enjoy a nice added flavor.
Your recipe sounds great. I’ve made Limpa many times, but now have huge problem finding rye flour.
Any suggestions?
Hi Kelsey
I’m a Swedish girl that is living abroad. I have two boy and they love ‘Skogaholms limpa’ witch is a bread in Sweden. Unfortunately as we live in Ireland we can not buy this bread, so i thought maybe i can bake something like it.
Your bread seems a lot like it.
I just have some questions, The yest is it fresh or dry? The anise seeds is it in powder?
Thank you!
Kind regards Kristina
Kristina,
I use Active Dry Yeast and whole anise seeds.{not powder}. I hope that you and your family like the bread!!
great bread, sounds and looks so tasty
Hi Kelsey, This bread sounds so tasty. The combination of anise seed, molasses and rye flour are so interesting. Rye bread is among my favorites so I will be saving your recipe.
Thanks, Nancy. I hope you like it. It has such a rich flavor and your house will smell incredibly after baking it!
Kelsey, I just got a hand-me-down bread maker (no one seems to have them anymore) that I thought would be perfect for Limpa. Is there anything that must be adapted to use the recipe with an automatic bread maker?