The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Swedish Rye....Limpa

greedybread's picture

Swedish Rye....Limpa


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This is another 2-3 day bread but well worth it.

A gorgeous light rye bread that is packed full of spices, orange and molasses.

A festive Swedish bread that is so fragrant, its wonderful!

Great for breakfast, lunch and dinner…

Would I eat it with salami and cheese, maybe?

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This Limpa is a mix of 2 recipes, or the best of 2 recipes :)

1st sponge.

300 ml of warm water.

20g of yeast.

1 & 1/4 cups of wholemeal flour.

Mix together and cover and allow to brew overnight.

2nd sponge: 

Sponge from above.

1 & 1/4 cups of wholemeal flour.

3 tbsp of warmed treacle or molasses.

1 tsp aniseed.

1 tsp fennel seeds.

1 tsp cardamom.

Zest of 1 orange.

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Combine all ingredients together and mix well.

Cover with glad wrap and leave to brew overnight.

Brew it good!

The next day , take sponge out from the fridge and let it rest at room temperature for about 1-2 hours to take the chill off.

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3 cups of bread flour.

2 tsp Salt.

4 tbsp brown sugar ( I used dark cane)

50g of melted butter

2 tsp yeast.

Mix all together and then mix in the sponge from yesterday.

Mix well and then knead for about 5-6 minutes.

Place in well oiled bowl and cover and leave for 2 hours.

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Remove from bowl and shape loaves.

You can also put them in bread tins.

Leave to rest for another 60-90 minutes, until doubled.

Preheat the oven to 180 C.

Bake bread for 20 minutes and then rotate the bread round.

Bake for another 20-30 minutes until bread is cooked.

Remove from the oven and allow to cool.

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Did you like this recipe?

Have you tried the Swedish sugar buns?


Hot  Cross buns?

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hanseata's picture

But, I hate to tell you that, it doesn't fulfill the main criteria for a "limpa" - it's not ROUND!

I asked my Finnish/Swedish friend once what the word "Limpa" meant, assuming something exciting like "baked by trolls" or "christened with Linie Akvavit", but boringly, it's just a round loaf :)

Happy Baking,