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.

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!

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

• 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.

• 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.

• 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.

• 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.

• 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.

• 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!

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

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

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