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    Home » Recipes » Breads and Bun Recipes

    Swedish Limpa Bread

    Published: Apr 8, 2021 · Modified: Nov 5, 2024 by Kristi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Limpa is a classic Swedish rye bread with a tender crumb and a hint of fragrant orange and anise seed. While some rye breads can be tricky to work with, this recipe is incredibly simple. If you are new to baking rye bread at home, this Swedish Limpa is the perfect place to start.

    This recipe comes from my great-grandmother. In the early 1900's, she immigrated to America, bringing this Limpa recipe with her. I've updated it slightly and added more detailed instructions, but it is very much in its original form.

    The combination of orange and anise in this simple buttermilk rye bread is as addictive as it is unusual, and I know you are going to love it. I am so delighted to carry this treasured family recipe forward and share it with you!

    Slices of Swedish Limpa Bread

    Why This Recipe Works

    • This simple loaf contains just enough bread flour in addition to rye flour to avoid any of the challenges associated with rye bread baking.
    • The crumb is exceptionally tender thanks to the addition of buttermilk.
    • Orange zest and ground anise seed provide just the right combination of bright citrus flavor and warm spice to the bread.

    The Ingredients

    Labeled ingredients for Swedish Limpa Bread.
    • Bread Flour and Rye Flour. As I mentioned above, this Swedish Limpa contains both bread and rye flour which makes it incredibly easy to work with. Bread flour has a high protein content and creates a nice gluten structure for the loaf, and the rye flour has very little gluten but brings an earthy, robust flavor.
    • Instant yeast. This recipe calls for instant yeast, which is not the same as active dry yeast. When you go to the store to buy yeast, you will see two different kinds: Instant or rapid rise yeast and active dry yeast. The essential difference between the two is that instant yeast can be mixed right in with the dry ingredients whereas active dry yeast needs to be proofed in warm liquid prior to adding it to the recipe. Instant yeast is also more reliable, effective and fast-acting.
    • Baking soda. While it might seem odd to include baking soda in a recipe that is already leavened with yeast, but the job of the baking soda here is just to tame the acidity of the buttermilk slightly so that the yeast works more effectively. Commercial yeast works better in a less acidic environment.
    • Orange zest. The zest of one orange brings a bright, citrus flavor to the loaf. If you aren't familiar with how to zest an orange, check out this video for an easy tutorial. I love my microplane grater for this job.
    • Molasses. The sweetener here is molasses which brings a robust sweetness to the bread. I like to use a mild molasses, such as the Grandma's brand which is available at most supermarkets nationwide.
    • Anise Seed. Anise seed is used as a spice and lends a fennel or licorice-like flavor to this Swedish Limpa. (If you're not a huge licorice fan, don't worry. I don't like licorice and I love this bread. The flavor is very subtle). Check out this article if you'd like to learn more about cooking and baking with anise seed.

    How to Make This Recipe

    • Begin by toasting your anise seed in a dry skillet over medium heat until fragrant, about 2-3 minutes. Transfer to a spice grinder or mortar and pestle and grind to a powder. If you are using ground anise you can skip this step.
    Seeds in a metal pan.
    Spices in a mortar next to a pestle.
    • Combine the orange zest, water, butter and molasses in a small sauce pan. Heat over medium heat until the butter melts and mixture begins to bubble around the edges. Set aside to cool slightly. It will be ready to use when it is just warm to the touch.
    Molasses and butter mixture in a metal pan.
    • While the liquid mixture is cooling, stir the baking soda into the buttermilk and set it aside.
    • Combine the cooled molasses mixture and the buttermilk in the work bowl of a stand mixer. Add the rye flour, salt, yeast and ground anise seed. Using the dough hook attachment, mix on low until combined. Add the bread flour and continue to mix on medium low until the dough forms into a ball. Increase speed to medium and knead until the dough is smooth and clears the bottom and sides of the bowl, about 4 minutes. You can do this by hand, but the kneading process will take longer.
    Flour and bread dough in a metal bowl.
    Rye bread dough in a metal bowl.
    • Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature until doubled in size, about 1 ½ to 2 hours. The time this takes will largely depend upon the temperature of your kitchen and the dough itself. Warmer conditions will cause the dough to rise faster.
    • Punch down the dough and transfer it to a parchment-lined baking sheet. Fold the dough in on itself and form it into an oval shape that is about 1 ½ inches high. Cover lightly with plastic wrap and allow to rise for another 45 minutes to an hour. Meanwhile, preheat the oven to 375 degrees.
    Rye bread dough in a metal bowl.
    Rye bread dough on a baking sheet.
    • Score or slash the top of the dough with a sharp knife or razor blade. You can do this in a design or just a simple slash or a few slashes across the top will do. The point is to "cut" the dough so that the gases released as the yeast rises in the oven have a designated place to escape rather than blowing out the top or side of the loaf or allowing it to grow too tall. This step helps to keep your loaf pretty.
    Person scoring the top of a loaf of bread.
    Unbaked loaf of Swedish Limpa Bread on a baking sheet.
    • Transfer the limpa to the oven and bake until golden brown, about 30-35 minutes. Transfer to a wire rack to cool completely. Slice and enjoy!
    Loaf of Swedish Limpa Bread on a baking sheet.

    Expert Tips

    While this Swedish Limpa Bread is incredibly easy to make, I do have a few tips and tricks for ensuring Limpa success every time:

    • Make sure that the molasses, water, butter and orange zest mixture isn't too hot when you add it to the rye flour mixture. Liquids over 120 degrees F can kill the yeast and cause your bread not to rise. 90-95 degrees F is ideal. This will feel just warm to the touch.
    • Use instant yeast rather than active dry. As I mentioned above, it is a more reliable product and can be mixed in directly with the dry ingredients rather than requiring proofing like active dry yeast. If you want to use active dry yeast instead, see the FAQ below for instructions.
    • Score or slash the top of the loaf so the gasses created during baking can escape where you want them to as your loaf expands in the oven. A sharp knife or razor blade works fine for this, or you can use a special tool called a lame that is specially designed for scoring dough. A lame is essentially a double-edged razor blade attached to handle, and it makes scoring your loaves a breeze. If you plan to do a lot of bread baking, a lame is worthwhile investment.
    • Allow the loaf to cool completely before slicing into it. This (along with using a serrated bread knife) will ensure clean slices every time.

    FAQs

    What does the word "limpa" mean in Swedish?

    The word "limpa" simply means loaf in Swedish.

    Are all recipes for Swedish Limpa the same?

    In the United States there are many recipes for Swedish Limpa, most of which contain orange zest and spices such as anise, fennel and/or caraway. If you are of Swedish decent, chances are there is a recipe for Limpa in a family recipe box somewhere.

    What if I want my loaf to be plain with no orange zest or anise?

    Feel free to leave them out if you would like a more simple version of Swedish Limpa. Many of my readers who live in Sweden tell me that a plain version of this bread is actually more common there than this version with orange zest and spices.

    What can I substitute for the buttermilk?

    If you don't have buttermilk on hand, make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup. Fill the remainder of the cup up to the 1 cup line with regular milk. Let the milk and lemon juice or vinegar sit for 10 minutes to thicken and use the mixture in place of the buttermilk in the recipe.

    Can I substitute active dry yeast for the instant yeast?

    Yes. If you are using active dry yeast, you will need to proof it it in warm liquid first.  Simply add the active dry yeast to the butter/water/molasses mixture once it is just warm to the touch (if the liquid is over 110-120 degrees F, it may kill the yeast).  Let it proof for 10 minutes before adding it to the dough.

    Can I make this recipe vegan?

    Yes! Use a plant-based milk instead of regular milk to create a buttermilk substitute as outlined above. Use vegan butter or canola oil in place of the butter.

    How do I store Swedish Limpa?

    Wrap the completely cooled loaf tightly in plastic and store at room temperature. The bread is best within the first 24 hours but will keep for 3-4 days.

    Can I freeze Swedish Limpa?

    Absolutely! Wrap the completely cooled loaf in plastic wrap and transfer it to a plastic freezer bag. Tightly seal and store in the freezer for 2-3 months.

    Swedish Limpa Bread sliced on a marble surface.

    Related Recipes

    Looking for more Scandinavian breads to bake? Check out this post for 8 Easy Scandinavian Bread Recipes to Bake at Home for more ideas!

    This rye bread is not a traditional base to use for making smørrebrød (Nordic open face sandwiches) but don't let that stop you! I often use toasted Swedish Limpa as a base for open face sandwiches with blue cheese, roasted pear compote and toasted hazelnuts. Absolutely delicious! It would also be nice in place of the white bread in this Toast Skagen recipe.

    I hope you give this deliciously moist and fragrant Swedish Limpa Bread a try! It's a family favorite that I'm sure your friends and family will love as well.

    Recipe

    Slices of Swedish Limpa Bread

    Swedish Limpa Bread

    Limpa is a classic Swedish rye bread with a tender crumb and a hint of fragrant orange and anise seed. While some rye breads can be tricky to work with, this recipe is incredibly simple. If you are new to baking rye bread at home, this Swedish Limpa is the perfect place to start.
    5 from 15 votes
    Print Pin Rate
    Course: Bread
    Cuisine: Nordic, Scandinavian, Swedish
    Cook Time: 35 minutes minutes
    Total Time: 3 hours hours 55 minutes minutes
    Servings: 10 servings (one loaf)
    Calories: 181kcal
    Author: Kristi

    Ingredients

    • 2 tablespoons butter
    • 2 tablespoons water
    • 2 tablespoons molasses
    • Zest of 1 orange
    • 1 cup buttermilk (230 grams)
    • ¼ teaspoon baking soda
    • 1 teaspoon anise seed toasted briefly in a dry skillet and then ground, or 1 teaspoon ground anise seed
    • 1 teaspoon fine salt
    • 2 teaspoons instant yeast see note below
    • 1 cup dark rye flour (140 grams) I use the Bob's Red Mill brand
    • 2 cups bread flour (280 grams)

    Instructions

    • Combine butter, water, molasses and orange zest in a small saucepan and heat to a simmer.  Remove from heat and cool until it is just warm to the touch.
    • Combine buttermilk and baking soda in a liquid measuring cup.  Stir together and set aside.
    • Add buttermilk mixture and molasses mixture to the mixing bowl of a stand mixer.
    • Add ground anise seed, salt, yeast and rye flour to the bowl.
    • Using the dough hook attachment, mix on medium low until ingredients are combined.  Add the bread flour and continue to mix on medium low until the dough is fully combined and clears the sides of the bowl.  Increase speed to medium and knead for approximately 4 minutes.  If you are mixing and kneading the dough by hand, the process will take longer.
    • Remove the bowl from the mixer, cover with plastic wrap and let the dough rise at room temperature until doubled in size, approximately 1 ½ to 2 hours.
    • Preheat the oven to 375 degrees.  Punch down the dough and remove it from the bowl. Fold it in on itself and pat it into an oval shape that is about 1 ½ inches thick.  Cover lightly with plastic wrap and allow to rise for another 45 minutes to an hour.
    • Remove plastic wrap and decoratively score the loaf with a razor blade or a sharp knife.  Place on a baking sheet and bake until golden brown, 30-35 minutes. The internal temperature of the dough should be at least 198 degrees when it is done.  Allow the bread to cool completely on a wire rack before slicing.

    Video

    Notes

     
    • If you want to use active dry yeast instead of instant yeast, add the active dry yeast to the butter/water/molasses mixture once it is just warm to the touch (if the liquid is over 110-120 degrees F, it may kill the yeast).  Let it proof for 10 minutes before adding it to the dough.
    • Score or slash the top of the loaf so the gasses created during baking can escape where you want them to as your loaf expands in the oven. A sharp knife or razor blade works fine for this, or you can use a special tool called a lame that is specially designed for scoring dough. A lame is essentially a double-edged razor blade attached to handle, and it makes scoring your loaves a breeze. If you plan to do a lot of bread baking, a lame is worthwhile investment.
    • Allow the loaf to cool completely before slicing into it. This (along with using a serrated bread knife) will ensure clean slices every time.

    Nutrition

    Calories: 181kcal | Carbohydrates: 31g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 309mg | Potassium: 181mg | Fiber: 3g | Sugar: 4g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @TrueNorthKitchen or tag #truenorthkitchen!

    If you loved this recipe, give it a star review! Also, snap a picture of your Swedish Limpa Bread and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.

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    Reader Interactions

    Comments

    1. Leonard Caponegro

      March 25, 2025 at 7:48 pm

      5 stars
      Easy to bake and so delicious

      Reply
    2. Michael Douglas Woods

      February 03, 2025 at 1:58 pm

      My mother's family came from Sweden (Carlson and Godenius) and Gramma spoke Swedish at home. We've been visited here in the US by cousins from Sweden. During summers in Wisconsin we could get limpa from a Swedish bakery in Lake Geneva. It was lighter and airier than the limpa I make; maybe it should rise longer.
      For the recipe, I use McCormick grated orange peel and fennel seed turned to powder in my electric spice grinder. I've thought of adding raisins to the dough but have never done it. I've found it takes much longer to rise than recipes say it will; maybe I should proof the yeast better. My wife doesn't like molasses so I use about half molasses and half brown sugar.

      Reply
    3. Katy Falkowski

      January 03, 2025 at 10:14 am

      5 stars
      Wonderful bread and easy to doubled the recipe. I baked slightly less done (my trial loaf was a little dry), added a touch more molasses and it turned out great. Reminded my family of the wonderful limpa bread from our childhood Christmas Eve celebrations. I will make every year for the holidays!

      Reply
    4. Tania

      December 23, 2024 at 12:59 pm

      5 stars
      This was my first attempt at making Limpa Bread - a family favorite. This recipe was so perfect and produced such a deliciously soft, yet not too soft, crumb. So very good that I plan to make another loaf! Thank you for this easy recipe with a delicious outcome.

      Reply
      • Kristi

        December 23, 2024 at 9:13 pm

        Hi Tania,
        Thanks for your comment! I'm so glad it turned out well. I'll be making a loaf for Christmas Eve tomorrow!
        Kristi

        Reply
    5. Betty

      December 18, 2024 at 7:31 pm

      5 stars
      Great recipe with wonderful flavors.
      Does this bread freeze well?

      Reply
      • Kristi

        December 20, 2024 at 5:23 pm

        Hi Betty,
        Thanks for the comment! Yes, this bread freezes really well
        Kristi

        Reply
    6. Kathie Prokop

      December 18, 2024 at 6:42 am

      About to try this recipe to give as gifts. Hoping one recipe will make 2 smaller loaves. Growing up with my Swedish Mom, we all loved her limpa! An older sister has been making it every Christmas for the family, but this year she's not up to the task, and I'm taking it on. Had a hard time finding rye flour and the molasses was out of stock when I shopped yesterday. (I'm also making your pepparkokar recipe, so I'll need lots of molasses!!) Sending my Husband out to scour the stores today! Wish me luck!

      Reply
      • Michael Douglas Woods

        February 03, 2025 at 2:00 pm

        In Chicago I could find rye flour in grocery stores but here in NC I have to order it online.

        Reply
    7. Faith-Aloha

      April 22, 2024 at 1:52 am

      I run out of anise seed. Can I use star anise instead? If so, how much should I use? Thanks:)

      Reply
      • Kristi

        April 22, 2024 at 8:03 am

        Hello!
        Star Anise tastes much different from anise seed so I wouldn't recommend it in this recipe. Thanks so much for your question!
        Kristi

        Reply
        • Faith-Aloha

          April 26, 2024 at 1:31 am

          5 stars
          Aloha, Kristi,
          I took your advice and bought anise seed and baked this bread.
          Yes, it taste excellent with orange zest and anise seed! It can be both breakfast and dinner bread as is not too sweet! My husband loves this bread, too! Thanks for wonderful recipe. Mahalo

          Reply
          • Kristi

            May 07, 2024 at 5:57 pm

            I'm so glad! Thanks for getting back to me!

            Kristi

            Reply
    8. Heather McLaughlin

      December 06, 2023 at 11:39 am

      Can this recipe be doubled or should it be made 1 loaf at a time.

      Reply
      • Kristi

        December 06, 2023 at 1:05 pm

        Hi Heather,
        It can definitely be doubled!
        Kristi

        Reply
      • K

        December 24, 2024 at 7:55 am

        Can this be placed in the fridge before baking at all? I'm going to attempt a loaf for Christmas but was wondering if I could prep today, pop it in the fridge overnight and bake tomorrow. If not, will it still taste fresh after a day?

        Reply
        • Kristi

          December 24, 2024 at 8:52 am

          I haven't tried it but I think that will work just fine!

          Reply
    9. Karen Ekstrom

      December 01, 2023 at 9:27 am

      5 stars
      So delicious! It was my first time making limpa bread, which was my family’s favorite around the holidays. It was so easy I couldn’t believe I didn’t try making it earlier in my life.

      Reply
      • Kristi

        December 01, 2023 at 9:57 am

        So glad to hear that Karen! Thanks for your comment!

        Kristi

        Reply
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