Limpa is a bread that my family has loved and enjoyed for generations. Swedish limpa bread is a rye bread but before you say “I don’t like pumpernickel” hear me out. (And if you
Like pumpernickel, you’ll be especially delighted). While this limpa bread recipes are made with rye flour, limpa has a different, more subtle taste than most rye breads . The texture and flavor are a bit lighter and there is a nice sweetness to the bread. I love limpa with a nice thick layer of cold butter, but topping with havarti cheese is another family favorite. Limpa is also lovely as toast and even good for sandwiches with meats and cheeses! If you like baking, I definitely recommend giving this limpa bread recipe a go!
Our family was able to find limpa at bakeries for many years, but as time has passed and we have all moved to new places, it is increasingly difficult to find limpa. My sister-in-law did the heavy lifting and found a great limpa bread recipe that has finally taken away the family’s sadness around not find a bakery that makes good limpa! This limpa bread recipe is the winner! You can click here to access the original recipe that my Cora found. I have re-written it below with more details around preparation, including substitution information, and have added it here to the blog so I don’t lose it!
One Hour Swedish Limpa Bread
I made this limpa bread recipe last Christmas for the first time myself and it came out beautifully. It was also the first time that Owen (9 at the time) had ever eaten limpa. He took his first bite and declared that his tastebuds were in heaven. I will be making limpa again this week for our family’s Midsummer celebration, a Swedish tradition held during summer solstice. Enjoy!
And in case you are wondering, yes, I am still allergic to wheat. And yes, this week I am going to try making a GF version so I don’t have to be tortured watching everyone else eat wonderful, delicious, beautiful limpa. I’ll let you know how it goes!While some rye breads can be tricky to work with, this recipe is incredibly simple. If you are new to baking rye bread at home, this Swedish Limpa is the perfect place to start.
This recipe comes from my great-grandmother. In the early 1900's, she immigrated to America, bringing this Limpa recipe with her. I've updated it slightly and added more detailed instructions, but it is very much in its original form.
Swedish Limpa Bread 4 Pack
The combination of orange and anise in this simple buttermilk rye bread is as addictive as it is unusual, and I know you are going to love it. I am so delighted to carry this treasured family recipe forward and share it with you!
While this Swedish Limpa Bread is incredibly easy to make, I do have a few tips and tricks for ensuring Limpa success every time:
In the United States there are many recipes for Swedish Limpa, most of which contain orange zest and spices such as anise, fennel and/or caraway. If you are of Swedish decent, chances are there is a recipe for Limpa in a family recipe box somewhere.
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Feel free to leave them out if you would like a more simple version of Swedish Limpa. Many of my readers who live in Sweden tell me that a plain version of this bread is actually more common there than this version with orange zest and spices.
If you don't have buttermilk on hand, make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup. Fill the remainder of the cup up to the 1 cup line with regular milk. Let the milk and lemon juice or vinegar sit for 10 minutes to thicken and use the mixture in place of the buttermilk in the recipe.
Yes. If you are using active dry yeast, you will need to proof it it in warm liquid first. Simply add the active dry yeast to the butter/water/molasses mixture once it is just warm to the touch (if the liquid is over 110-120 degrees F, it may kill the yeast). Let it proof for 10 minutes before adding it to the dough.
Sourdough Limpa Bread Recipe
Yes! Use a plant-based milk instead of regular milk to create a buttermilk substitute as outlined above. Use vegan butter or canola oil in place of the butter.
Wrap the completely cooled loaf tightly in plastic and store at room temperature. The bread is best within the first 24 hours but will keep for 3-4 days.
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Absolutely! Wrap the completely cooled loaf in plastic wrap and transfer it to a plastic freezer bag. Tightly seal and store in the freezer for 2-3 months.
Swedish Vort Limpa Bread (homemade), 1lb
Looking for more Scandinavian breads to bake? Check out this post for 8 Easy Scandinavian Bread Recipes to Bake at Home for more ideas!
This rye bread is not a traditional base to use for making smørrebrød (Nordic open face sandwiches) but don't let that stop you! I often use toasted Swedish Limpa as a base for open face sandwiches with blue cheese, roasted pear compote and toasted hazelnuts. Absolutely delicious! It would also be nice in place of the white bread in this Toast Skagen recipe.
I hope you give this deliciously moist and fragrant Swedish Limpa Bread a try! It's a family favorite that I'm sure your friends and family will love as well.
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Limpa is a classic Swedish rye bread with a tender crumb and a hint of fragrant orange and anise seed. While some rye breads can be tricky to work with, this recipe is incredibly simple. If you are new to baking rye bread at home, this Swedish Limpa is the perfect place to start.
Calories: 181 kcal | Carbohydrates: 31 g | Protein: 6 g | Fat: 4 g | Saturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 9 mg | Sodium: 309 mg | Potassium: 181 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 112 IU | Vitamin C: 1 mg | Calcium: 45 mg | Iron: 1 mg
If you loved this recipe, give it a star review! Also, snap a picture of your Swedish Limpa Bread and share it with me onInstagramusing the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
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