Go Back
–+ servings

Swedish Rye Bread (Limpa)

Print Recipe
Swedish Rye Bread is tender, slightly sweet with brown sugar and molasses, and flavored with anise, caraway, and fennel.

Ingredients

  • 2 cups warm water
  • 1½ tablespoons dry yeast (2 packages)
  • ⅓ cup molasses
  • ⅓ cup canola oil
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 2 teaspoons salt
  • 1 tablespoon caraway seed
  • ½ teaspoon anise seed
  • ½ teaspoon fennel seed
  • 5 cups bread flour (can substitute all-purpose)
  • 1½ cups rye flour
  • Butter, for glazing loaves

Instructions

  • Dissolve yeast in the warm water with a pinch of the granulated sugar in a stand mixer bowl or large mixing bowl. Let sit until foamy (about 10 minutes).
  • Add all remaining ingredients except 2 cups of the bread flour.
  • Mix at low speed with a dough hook or by hand until dough comes together. Knead with the mixer until a smooth dough forms, or vigorously by hand, adding the remaining flour ½ cup at a time.
  • Transfer the dough to a lightly floured surface and knead briefly by hand until smooth and supple. Form dough into a ball and place in a greased bowl (I use the same mixer bowl). Cover with plastic and a damp tea towel and let rise in a warm spot for 1½ - 2 hours until doubled in bulk.
  • Punch the dough down with your fist to push out air and divide the dough into 3 equal pieces. Form each piece into a smooth ball and let rest, covered, for 10 minutes.
  • Shape the dough into loaves by either braiding or flattening the dough and rolling into a loaf shape. Place loaves in 3 oiled 9 x 5-inch bread pans. Cover and let rise until double. Meanwhile, preheat oven to 350° Fahrenheit.
  • Bake the loaves for 35-40 minutes until nicely browned and firm. Remove from oven. Immediately rub the tops of the loaves with butter to create a nice sheen. Cool loaves in pan on rack for about 15 minutes, then gently remove from pan and cool completely.
  • Slice and serve as desired or wrap in plastic and foil and freeze until ready to use.

Notes

  • Swedish Rye Bread is wonderful toasted and spread with butter or jam, or is a perfect sandwich bread
  • Use Swedish Rye Bread in Lingonberry Grilled Cheese
  • Try it in Rye Dressing with Juniper, Apples, and Prunes
Course: bread, Breakfast, Brunch, Fika, Snack
Cuisine: Scandinavian, Swedish
Keyword: Swedish Rye Bread Limpa
Servings: 3 loaves