Swedish Limpa Bread

While rye breads often get a bad rap for being difficult to work with, this Swedish limpa bread recipe is anything but. Made with half rye flour and half wheat flour, the combination makes the dough easier to knead and allows it to rise better than loaves made with a higher percentage of rye flour (like this rustic rye bread). Mix in molasses, orange zest and aniseed for a loaf that’s soft, earthy and full of fragrant flavors.

Our favorite way to enjoy Swedish limpa bread is sliced, toasted and slathered with butter and/or homemade jam (especially Swedish lingonberry jam). You can also use this bread to make wonderful sandwiches. Don’t go overboard on your sandwich toppings, though, or you’ll mask this bread’s subtle spiced flavor. A bit of ham and brie or salmon lox and dill is all you need.

What is Swedish limpa bread?

Swedish limpa bread is a beloved Scandinavian recipe historically referred to as vörtlimpa or “wort loaf.” This is because traditional recipes are often made using fermented brewer’s wort, a byproduct of beer-making. If you love recipes made with beer, you can experiment with some different types here. Many modern recipes for limpa bread will often include stout beer to replicate the old-fashioned flavor.

Today, limpa simply means “loaf” in Swedish. While limpa bread can be flavored with a range of seeds and spices, versions with molasses, orange, anise, caraway and fennel are most common and especially popular during the Christmas season. Here are more bread recipes from around the world that you should know and try!

Swedish Limpa Bread Ingredients

• Brown sugar: A bit of brown sugar sweetens the bread and amplifies the robust flavor of the molasses.
• Molasses: Dark molasses gives this Swedish limpa bread recipe its lovely light brown hue. Molasses also flavors the loaf, adds moisture and gives it a chewier texture. Make sure to choose the right type of molasses for this recipe for the ideal flavor.
• Butter: Rye-based bread can often be dry or dense. Adding butter to Swedish limpa bread softens the bread by enriching the dough with extra fat.
• Spices: A combination of orange zest, salt and aniseed flavors this aromatic bread with warm spices and citrus.
• Water: Water activates the yeast and hydrates the flour to form a smooth dough that’s easy to knead and shape.
• Yeast: Yeast is what makes the loaves rise as they proof and bake. (Psst: If you’re new to bread-baking, these tips for how to use yeast are worth reading.)
• Rye flour: Rye flour has a stronger flavor than other types of flour. It adds wonderful depth and complexity to the loaves, offering nutty, earthy and malty notes that complement the molasses, orange and anise flavors.
• All-purpose flour: Since rye doesn’t develop the gluten in quite the same way as wheat, adding wheat-based flour to this Swedish limpa bread recipe is what makes these loaves softer and less dense than other rye bread recipes.
• Cornmeal: Cornmeal is used primarily to prevent the loaves from sticking to the pans while they bake in the oven (just like with English muffins). The cornmeal also adds some nice texture and crunch to the bottom of the loaves.

Directions

Step 1: Make the molasses base

In a large bowl, combine the brown sugar, molasses, butter, orange zest, salt, aniseed and boiling water. Stir until the brown sugar is dissolved and the butter is melted. Stir in the cold water and let it stand until the mixture cools to between 110° and 115°F.

Editor’s Tip: Cooling the mixture to the recommended temperature before proceeding to the next step, where you will proof the yeast, is important. If you add the yeast to the mixture while it is above 115°F, you risk killing the yeast, which will prevent your loaves from rising properly.

Step 2: Mix the dough

Meanwhile, in a large bowl, dissolve the yeast in warm water. Stir in the molasses mixture, and mix well. Add the all-purpose flour and 1 cup of rye flour. Beat at medium speed for three minutes, then stir in enough of the remaining rye flour to form a stiff dough.

Editor’s Tip: Take care not to add too much flour, or your homemade bread will be heavy and dense. As soon as your dough appears smooth and stiff and comes away cleanly from the sides of your bowl, the dough is ready.

Step 3: Knead and let the dough rise

Turn the dough out onto a floured surface. Knead the dough until it’s smooth and elastic, six to eight minutes (or knead it in a stand mixer). Then, place the dough in a greased bowl, turning once to grease the top. Cover and let it rise in a warm place until doubled in size, about one hour.

Editor’s Tip: For kneading, dust your surface with all-purpose flour, not rye flour. Here’s how to tell if your dough is kneaded enough.

Step 4: Shape and let the dough rise again

Punch down the dough, then turn it onto a lightly floured surface. Divide it evenly in half, then shape the dough into two oval loaves. Grease two baking sheets and sprinkle them lightly with cornmeal. Place the loaves on the prepared pans, then cover them and let them rise until they’ve doubled in size, about 30 minutes.

Editor’s Tip: Loaves containing rye tend not to rise as high as those made entirely with wheat flour. If your loaves are a little flatter than you’d expect, don’t be alarmed. As long as they’ve doubled in size, you’re in good shape. It’s not possible to fully predict how long it takes bread to rise, but you’ll know it’s done when it has a full, puffed appearance.

Step 5: Bake the bread

Preheat the oven to 350°. With a sharp knife, make four shallow slashes across the top of each loaf. Bake for 30 to 35 minutes or until the loaves are golden brown. Transfer the bread to wire racks and then brush them with butter.

Jonathan Melendez for Taste Recipes

Swedish Limpa Bread Variations

• Seeded Swedish limpa bread recipe: For extra texture and crunch, you can experiment with adding seeds or nuts to your dough. Try kneading in 1/4 to 1/3 cup of chopped hazelnuts, chia seeds or a seed blend for bread baking.
• More spices for Swedish limpa bread: For more flavor, you can add a teaspoon each of caraway seeds and fennel seeds to the dough.

How to Store Swedish Limpa Bread

The best way to store homemade bread is at room temperature, wrapped tightly in plastic wrap. You can refrigerate bread to prolong its shelf life, though it’s not recommended since it will dry out faster.

How long does Swedish limpa bread last?

This Swedish limpa bread recipe will stay fresh for three to five days when stored properly at room temperature.

Can you freeze Swedish limpa bread?

Yes! Since this recipe makes two loaves, freezing one for later enjoyment is highly recommended. When freezing bread, allow it to cool completely then wrap it in storage wrap. Wrap it again in foil, then store it in the freezer for up to three months.

Swedish Limpa Bread Tips

Jonathan Melendez for Taste Recipes

Why didn’t my limpa bread rise?

A few factors can impact the rise of bread (and here’s what you can do about bread that doesn’t rise). First, confirm that your yeast has not expired, as that can greatly reduce the activity of the yeast during fermentation.

Second, consider time and temperature. Kneading and proofing your bread for too long (or not long enough) can also impact the overall rise of your bread. Likewise, using water that is too hot or too cool, or proofing in an environment that isn’t the right temperature can also impede your Swedish limpa bread from rising.

Can I make gluten-free Swedish limpa bread?

No. Unfortunately, this is one recipe that cannot be converted easily to gluten-free bread. Since rye contains gluten and provides much of the signature texture, color and flavor of classic Swedish limpa bread, it’s not possible to omit it from the recipe (or swap for a gluten-free baking mix) and still have something that resembles true Swedish limpa bread.

What can you serve with Swedish limpa bread?

This Swedish limpa bread recipe makes wonderful toast, so it would fit in with any brunch menu. Elegant smoked salmon strata and a batch of authentic Swedish pancakes would make an especially wonderful pairing. Here are more Scandinavian recipes that would pair nicely with Swedish limpa bread.