📝 About This Recipe
Limpa is the soul of the Swedish countryside, a fragrant rye bread that balances the deep, earthy notes of Secale cereale with the bright citrus of orange and the warmth of anise and fennel. Traditionally served during the winter holidays but beloved year-round, this loaf features a tender crumb and a distinctive mahogany crust. Its unique profile—sweet yet savory—makes it the ultimate canvas for salty butter and sharp cheeses.
🥗 Ingredients
The Aromatics
- 1 teaspoon Anise seeds (whole, lightly crushed)
- 1 teaspoon Fennel seeds (whole, lightly crushed)
- 1 teaspoon Caraway seeds (whole)
- 1 tablespoon Orange zest (freshly grated from one large orange)
- 1/2 cup Orange juice (freshly squeezed)
The Liquid Base
- 1 cup Whole milk (scalded and cooled to lukewarm)
- 1/2 cup Warm water (105-110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/3 cup Molasses (unsulphured, dark)
- 4 tablespoons Unsalted butter (melted and cooled)
The Grains
- 2 1/2 cups Fine rye flour (sifted)
- 2 1/2 to 3 cups Bread flour (plus extra for dusting)
- 1 1/2 teaspoons Kosher salt
The Glaze
- 2 tablespoons Strong brewed coffee (room temperature)
- 1 tablespoon Honey
👨🍳 Instructions
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1
In a small saucepan, combine the anise, fennel, and caraway seeds with the orange juice. Bring to a simmer over medium heat for 2 minutes to release the essential oils, then remove from heat and let cool.
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2
In a large mixing bowl or the bowl of a stand mixer, dissolve the yeast in the 1/2 cup of warm water with a pinch of the molasses. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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3
Stir the lukewarm milk, the remaining molasses, melted butter, orange zest, and the cooled spice-juice mixture into the yeast starter.
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4
Whisk in the rye flour and salt, stirring until a thick, smooth paste forms. This creates the foundational flavor of the Limpa.
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5
Gradually add the bread flour, one cup at a time, switching to a dough hook or a sturdy wooden spoon. Continue adding flour until the dough clears the sides of the bowl and is tacky but not sticky.
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6
Turn the dough onto a lightly floured surface. Knead for 8-10 minutes by hand (or 6 minutes on medium-low in a mixer) until the dough is elastic and smooth. Note that rye dough will always be slightly heavier than wheat dough.
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7
Place the dough in a lightly greased bowl, turning once to coat. Cover with a damp cloth and let rise in a warm, draft-free spot until doubled in size, about 1.5 to 2 hours.
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8
Gently punch down the dough to release air. Divide it into two equal portions and shape each into a tight round boule or an oval loaf.
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9
Place the loaves on a parchment-lined baking sheet. Cover loosely and let rise again for about 45-60 minutes, or until nearly doubled.
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10
Preheat your oven to 375°F (190°C). Using a very sharp knife or a lame, score the tops of the loaves with three diagonal slashes or a cross.
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11
Bake for 30-35 minutes. While baking, whisk together the coffee and honey for the glaze.
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12
Five minutes before the bread is finished, quickly brush the tops of the loaves with the coffee-honey glaze. Return to the oven to finish.
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13
The bread is done when it sounds hollow when tapped on the bottom and the internal temperature reaches 190-200°F.
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14
Transfer to a wire rack. It is crucial to let Limpa cool completely (at least 2 hours) before slicing to allow the rye structure to set and the flavors to meld.
💡 Chef's Tips
For the best flavor, toast your whole seeds in a dry pan for 60 seconds before crushing them. If the dough feels too sticky, resist the urge to add too much bread flour; rye is naturally gummy, and over-flouring leads to a dry loaf. Scalding the milk (heating it until just before boiling) breaks down proteins that can weaken gluten, resulting in a better rise. Store the bread in a paper bag for the first 24 hours to maintain the crust texture, then move to an airtight container. This bread actually tastes better on the second day as the spices deepen in intensity.
🍽️ Serving Suggestions
Serve thick slices toasted with high-quality salted Swedish butter. Top with thin slices of Västerbottensost or a sharp aged white cheddar. Pairs beautifully with Gravlax (cured salmon) and a dollop of mustard-dill sauce. Enjoy alongside a hot cup of strong coffee or a glass of spiced mulled wine (Glögg). Use leftovers for a unique French toast seasoned with extra cinnamon.