Swedish Limpa Rye Bread

Recipe Rating:
 1 Rating
Serves: 3 loaves
Prep Time:
Cook Time:
Cooking Method: Bake


1 c water
2/3 c white sugar
2 Tbsp butter
1 Tbsp salt
1/4 c molasses
1/2 tsp baking soda
2 c buttermilk
2 1/2 c rye flour
5-5 1/2 c white flour
2-3 pkg dry active yeast (original recipe calls for 2 yeast cakes)
1/4 c warm water
1 tsp sugar
1 tsp anise seed
1 Tbsp grated orange peel
1 tsp fennel seed, optional

The Cook

Family Favorites Recipe
Well Seasoned
Somewhere Near Green Bay, WI
Member Since May 2013
Family's notes for this recipe:
Just a little different than your normal caraway rye with a hint of anise. Not a sweet tasting bread... use it as you would regular rye bread for incredible sandwiches and toast. One of my personal favorites!
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Place water, sugar, butter, salt, molasses, seeds and peel in a pan and bring to a boil. Remove from stove. Add baking soda to buttermilk and add to hot mixture.
Place rye flour in a large bowl and gradually add liquid mixture, beating smooth. Dissolve yeast in 1/4 cup warm water and add 1 tsp. sugar.
Add white flour until a firm dough forms. (Somewhere between 5-5 1/2 cups.)
Place in greased bowl and allow to rise until doubled in bulk. Punch down and let rise again. Form into 3 loaves and place in greased pan and again allow to rise until double in bulk. You can also form round loaves, making 3-4 shallow slices in top to form a decorative design at this point.
Bake for 35 minutes at 375 degrees. Brush with melted butter when done.
*** I have omitted one of the risings without much difference, but this is the original recipe.
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