📝 About This Recipe
Transport your kitchen to a cozy Scandinavian bakery with this traditional Swedish Limpa, a fragrant rye bread celebrated for its unique blend of citrus and warm spices. This loaf features a tender, dark crumb enriched with molasses and a signature aromatic profile of orange zest, fennel, and anise seeds. It is the quintessential 'Vörtbröd' style bread, offering a perfect balance of savory rye earthiness and a subtle, honeyed sweetness that has defined Nordic holiday tables for generations.
🥗 Ingredients
The Spice Infusion
- 12 ounces Beer (Ale or Stout) (room temperature; provides depth of flavor)
- 1 teaspoon Anise seeds (lightly crushed)
- 1 teaspoon Fennel seeds (lightly crushed)
- 1 teaspoon Caraway seeds (whole)
- 2 tablespoons Orange zest (from about 2 large oranges)
Dough Base
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/4 cup Warm water (105-110°F for proofing)
- 1/2 cup Dark molasses (unsulphured)
- 1/4 cup Unsalted butter (melted and slightly cooled)
- 2 teaspoons Kosher salt
The Flours
- 2 1/2 cups Medium Rye flour (sifted)
- 2 1/2 to 3 cups Bread flour (plus more for dusting)
The Glaze
- 2 tablespoons Strong brewed coffee (room temperature)
- 1 teaspoon Granulated sugar (dissolved in the coffee)
👨🍳 Instructions
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1
In a small bowl, dissolve the yeast in 1/4 cup of warm water with a pinch of sugar. Let it stand for 5-10 minutes until it becomes foamy and active.
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2
In a small saucepan, combine the beer, molasses, crushed anise, fennel, caraway seeds, and orange zest. Heat gently over low heat just until warm (about 100°F), then stir in the melted butter.
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3
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the warm beer mixture, the yeast mixture, and the salt.
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4
Add the rye flour one cup at a time, mixing on low speed until fully incorporated into a thick paste.
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5
Gradually add the bread flour, 1/2 cup at a time, until the dough begins to pull away from the sides of the bowl. The dough will be slightly sticky due to the rye content.
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6
Knead the dough on medium-low speed for 5-7 minutes (or 10 minutes by hand on a floured surface) until it is smooth and elastic. If it remains excessively sticky, add a tablespoon of bread flour at a time.
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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 for 1.5 to 2 hours, or until doubled in size.
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8
Gently punch down the dough and turn it out onto a lightly floured surface. Divide the dough into two equal portions.
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9
Shape each portion into a smooth, round boule or an oval loaf. Place them on a parchment-lined baking sheet, spaced at least 4 inches apart.
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10
Cover the loaves loosely with plastic wrap and let rise again for about 45-60 minutes, until they look puffy and have nearly doubled.
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11
Preheat your oven to 350°F (175°C) during the final 20 minutes of the second rise.
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12
Using a sharp serrated knife or a lame, score the tops of the loaves with three shallow diagonal slashes or a cross pattern.
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13
Bake for 35-40 minutes. The loaves should sound hollow when tapped on the bottom and reach an internal temperature of 190-200°F.
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14
Immediately upon removing from the oven, brush the tops of the hot loaves with the coffee and sugar glaze for a beautiful, dark, and slightly soft crust.
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15
Transfer to a wire rack and allow the bread to cool completely before slicing. Rye bread needs this time to set its internal structure.
💡 Chef's Tips
Crushing the seeds with a mortar and pestle briefly releases the essential oils for a much more fragrant loaf. Avoid over-flouring the dough; rye is naturally stickier than wheat, and too much flour will result in a heavy, dry brick. For the best flavor, let the bread sit for 24 hours before eating; the spices mellow and the rye flavor deepens significantly. If you don't want to use beer, you can substitute with water, but the beer provides the traditional fermented 'Vört' depth. Ensure your orange zest is fresh; dried zest lacks the bright oils necessary to cut through the heavy molasses.
🍽️ Serving Suggestions
Serve thick slices toasted with a generous smear of high-quality salted Swedish butter. Pair with slices of Västerbottensost or a sharp white cheddar cheese. Excellent as a base for 'Smörgås' (open-faced sandwiches) topped with gravlax and dill. Enjoy alongside a hot bowl of Swedish Split Pea Soup (Ärtsoppa). Serve with a glass of cold milk or a steaming cup of strong coffee for a traditional afternoon 'Fika'.