Swedish Limpa Rye Bread

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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!


★★★★★ 1 vote

3 loaves
3 Hr
45 Min


  • 1 c
  • 2/3 c
    white sugar
  • 2 Tbsp
  • 1 Tbsp
  • 1/4 c
  • 1/2 tsp
    baking soda
  • 2 c
  • 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
  • 1 tsp
    anise seed
  • 1 Tbsp
    grated orange peel
  • 1 tsp
    fennel seed, optional

How to Make Swedish Limpa Rye Bread


  1. 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.
  2. 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.
  3. Add white flour until a firm dough forms. (Somewhere between 5-5 1/2 cups.)
  4. 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.
  5. Bake for 35 minutes at 375 degrees. Brush with melted butter when done.
  6. *** I have omitted one of the risings without much difference, but this is the original recipe.

Printable Recipe Card

About Swedish Limpa Rye Bread

Main Ingredient: Flour
Regional Style: Swedish
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy, Heirloom

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