Swedish Limpa Bread

"This is a distinct and delicious bread. Boiling the seeds first really mellows their flavor. This has been passed down and around in our community for generations. It's really good!"
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Ready In:
4 loaves




  • Combine first six ingredients in a medium saucepan and bring to a boil; boil for approximately 5 minutes.
  • Let cool some, then add the salt and cold water.
  • Test the temperature, then add the yeast.
  • Transfer to a mixing bowl and add the rye flour and as much white flour as needed to make a soft dough.
  • Knead well.
  • The bread dough will be sticky.
  • Let rise until double.
  • Shape into 4 loaves (Traditionally in round loaves, but loaf pans work also) and let rise again until double.
  • Bake at 350 degrees F for about 30 minutes.

Questions & Replies

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  1. Ooh--such lovely bread. the flavor is so rich and sweet it is good just eaten plain. But also wonderful with both sweet and savory additions. I made a small batch to try it --a good thing because it is far too easy to keep cutting just one more slice. I will definitely make this lovely bread again--full batch next time.
  2. One of the best breads I've ever eaten or baked! Moist, tasty, lovely consistency and color. Might be a tinch off authentic swedish limpa bread. Even though we had already eaten, when it came out of the oven and we "tried" a piece, we ended up eating 1/2 a loaf. I highly recommending baking when you can can use it right away warm. <br/><br/>Changes I made:<br/>1. I made 2 loaves (recipe is easily halved) because it was an untested recipe<br/>2. I used fennel seeds only because I didn't have anise seeds<br/>3. Instead of 3 cups white flour, I used 1.5 cups white whole wheat and 1.5 cups whole wheat<br/>4. I threw in 3/4 cup currants<br/><br/>Changes I would make next time:<br/>I thought it was a pinch too sweet, and didn't have that undefineable tart/bitterness (in a good way) that authentic limpa has. I would use less brown sugar, and maybe more molasses. I might also throw in a bit of cocoa powder. I would definitely cont use currants (or raisins or craisins) and also def not use white flour. It was so good with rye and then whole wheat, there is no call for the white flour.<br/><br/>Tips for new bread bakers: I found that I raised it for 1.5 hours the first time and then raised about 1/2 hour the second time in the bread pans. I also "proofed" the yeast by letting in sit for a few minutes in the oj mix before adding the flour. I can't tell you how good this recipe is, mmmmmm. (and I bake a lot of bread!)


I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen! I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.
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