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Easy Swedish Limpa Bread

Jessica T. Brown
A flavorful Swedish limpa bread made with rye flour, molasses, and aromatic anise seeds.
Soft, slightly sweet, and wholesome, this bread is perfect for pairing with cheese, smoked salmon, or prosciutto—or simply enjoying with butter.
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Prep Time 3 hours
Cook Time 40 minutes
Total Time 3 hours 40 minutes
Course Bread
Cuisine Swedish
Servings 3 loaves (about 24–30 slices)

Equipment

  • 1 Large mixing bowl
  • 1 wooden spoon or dough whisk
  • 1 lightly floured surface or pastry board
  • 1 greased baking sheet
  • 1 kitchen towel (for covering dough)
  • 1 pastry brush (for egg wash, optional)
  • 1 oven thermometer (optional, but helpful)

Ingredients
  

  • 2 ¼ tsp active dry yeast
  • 2 ½ cups 600 ml warm water
  • ¾ cup 180 ml molasses
  • 1 Tbsp granulated sugar
  • 1 tsp salt
  • 1 Tbsp anise seeds
  • ⅓ cup 80 ml shortening
  • 2 cups 240 g rye flour
  • 5 –6 cups 600–720 g bread flour
  • 1 egg beaten (optional, for glaze)

Instructions
 

  • Activate the Yeast: Begin by pouring the warm water (around 105–110°F / 40–43°C, comfortably warm but not hot) into a large mixing bowl.
    Sprinkle the active dry yeast over the surface of the water and let it sit for 5 minutes.
    The yeast will dissolve and start to foam slightly, which shows it’s alive and ready to work.
    If no bubbles form, your yeast may be inactive and should be replaced.
  • Blend in Sweeteners and Flavorings: Once the yeast has dissolved, stir in the molasses, granulated sugar, and salt until fully combined.
    The molasses will not only give the bread its characteristic dark color but also add subtle sweetness and depth.
    Next, sprinkle in the anise seeds for a mild, licorice-like aroma that balances beautifully with the richness of molasses.
  • Incorporate the Fat and Rye Flour: Add the shortening to the bowl and stir until it breaks down into small pieces.
    Then, gradually mix in the rye flour, stirring with a wooden spoon or dough whisk.
    At this stage, the dough will look sticky and thick, but that’s completely normal—rye flour tends to create a denser base for bread.
  • Build the Dough with Bread Flour: Now, start adding the bread flour one cup at a time.
    Stir well after each addition until the dough begins to pull away from the sides of the bowl.
    Once the dough is cohesive but still slightly tacky, transfer it onto a lightly floured surface.
    Sprinkle a little extra flour on top if it’s sticking too much to your hands.
  • Knead for Strength and Texture: Knead the dough by pressing it with the heels of your hands, folding it over itself, and giving it a quarter turn.
    Repeat this rhythm for about 8–10 minutes.
    The dough should gradually become smooth, elastic, and easy to shape, while still retaining a slight tackiness from the rye.
    Kneading develops gluten, which helps the bread hold its structure and rise properly.
  • First Rise (Bulk Fermentation): Shape the kneaded dough into a ball and place it in a lightly greased bowl.
    Turn the dough over once so that the entire surface is coated with oil—this prevents drying.
    Cover the bowl with a clean kitchen towel and let it rest in a warm, draft-free spot for 1 ½ to 2 hours, or until the dough has doubled in size.
    This slow rise allows the yeast to build flavor and volume.
  • Punch Down and Rest: Once the dough has risen, gently press down with your fist to release trapped air bubbles.
    Turn the dough onto a floured surface, reshape it into a smooth ball, and let it rest uncovered for about 1 hour.
    This step relaxes the gluten, making the dough easier to handle for shaping later.
  • Shape into Loaves: After resting, divide the dough into three equal portions.
    Shape each portion into a round loaf by tucking the edges underneath until the surface looks smooth and tight.
    Place the loaves onto a greased baking sheet, leaving some space between them to expand.
    Cover lightly with a towel and allow them to rise again for about 1 hour, or until they’ve puffed up noticeably.
  • Optional Egg Wash for Shine: If you prefer a glossy, golden-brown finish, beat one egg in a small bowl and lightly brush it over the tops of the risen loaves using a pastry brush.
    This step is optional but gives the bread an attractive bakery-style look.
  • Bake to Perfection: Preheat your oven to 350°F (175°C).
    Place the loaves on the center rack and bake for 30–40 minutes.
    The bread is ready when the crust is deep brown, the bottoms sound hollow when tapped, and the internal temperature reaches 190–200°F (88–93°C).
    If the crust begins to darken too quickly, tent the loaves with aluminum foil for the remainder of the bake.
  • Cool and Serve: Remove the loaves from the baking sheet and place them on a wire rack to cool completely before slicing.
    This cooling period allows the interior crumb to set properly, preventing a gummy texture.
    Once cooled, slice and enjoy with cheese, smoked salmon, prosciutto, or simply a pat of butter.

Notes

  • Rye flour gives the bread its distinct, hearty texture and slightly tangy flavor.
  • Anise seeds add a subtle licorice-like aroma, but you can reduce or omit if preferred.
  • Molasses provides natural sweetness and moisture; dark or light molasses can be used depending on your taste.
  • The bread dough will be slightly tacky even after kneading—that’s normal and helps retain moisture.
  • Egg wash is optional but gives a shiny, golden crust.