This Swedish Limpa Bread is an authentic family recipe featuring a hearty rye bread with a touch of orange citrus and anise flavoring for a classic, aromatic, and lightly sweet bread treat.
Swedish Limpa Bread
Though I don't look it, my family immigrated from Sweden in the early 1900's. I actually have Swedish on both sides of my family! As far back as I can remember, every Christmas, we would have a Swedish smorgasbord with all of our favorite holiday dishes, including this Swedish Limpa Bread, which is an authentic recipe passed down in our family.
This recipe features a hint of orange citrus as well as anise flavoring in a classic Swedish rye bread. The delicate flavors add an elegant touch to a hearty rye bread that makes it truly something special.
What is Swedish Limpa Bread?
Limpa simply means "loaf" in Swedish. Limpa bread is a yeast loaf bread, spiced with spices such as caraway and anise and sweetened with molasses and brown sugar. It is most often served at holidays such as Christmas and Easter.
Are All Recipes for Swedish Limpa Bread the Same?
Nope. Like Swedish Meatballs, there are a million variations! Limpa bread recipes, even authentic family ones, are as different as the cooks who make them!
Many Americanized recipes call for orange zest. This recipe calls for orange juice, which I like as it eliminates the bitterness of zest. This recipe uses dark brown sugar to compensate for its lack of molasses.
Also, I've seen many recipes call for anise seed, which is difficult for me to find in my area and expensive to order from Amazon. The anise extract called for in this recipe has been much easier for me to find in local grocery stores.
You'll find that most recipes have the same general flavors, but they may implement just a little differently.
Can I Make Plain Limpa Bread?
Since limpa bread is literally "loaf" bread in Swedish, the extra flavors of orange and anise are often considered American adaptations, which are often served at the holidays. You can make this limpa bread recipe using milk or water instead of orange juice and omitting the anise extract for a plain, everyday-type loaf bread.
Can You Freeze Limpa Bread?
Yes! This recipe makes 4 loaves, so if you don't plan on using it all right away, you can double wrap it in plastic wrap and foil, label, and freeze for up to 3 months.
How to Serve Swedish Limpa Bread
Since this limpa is sweet and spiced, it's not typically used for sandwiches. But don't let that stop you! It would be delicious with some deli ham and cheese or as a toasty grilled cheese.
You can also serve it simply with a smear of butter, a slice of creamy cheese such as Havarti, and/or a sweet spread or jam such as lingonberry.
More Recipes You'll Love
- Authentic Swedish Meatballs - another authentic Swedish recipe. These meatballs are a favorite at our family holidays.
- Gingersnaps - the perfect gingersnaps with a perfectly crisp exterior which just a little bit of chew inside.
- Cinnamon Swirl Bread - a sweet yeast bread with perfect cinnamon swirls.
- Shrimp Mold Dip - another dish that you can find at our holiday smorgasbord featuring a creamy, tomato-based dip, shrimp, onion, and celery.
Swedish Limpa Bread Video
Swedish Limpa Bread
Ingredients
- 2 cups orange juice
- 1 cup dark brown sugar
- 2 teaspoons salt
- 2 teaspoons caraway seeds
- 1 teaspoon anise extract
- 2 tablespoons butter
- 2 cups cold water
- 2 packets instant dry yeast (¼-ounce each or 5 teaspoons)
- 4 cups rye flour
- 6 cups all-purpose flour plus more to turn out
Instructions
- In a medium saucepan, combine orange juice, brown sugar, salt, caraway seeds, anise extract, and butter. Bring to a boil, and allow to boil for about 3-5 minutes.
- Remove from heat. Stir in cold water. Allow to cool to lukewarm (less than 120°F).
- Soften yeast in liquid mixture. Stir to combine.
- Add all rye flour and 5 cups all purpose flour to a large mixing bowl (of your stand mixer if you'll be using one). Pour in wet mixture. Mix with a hand or stand mixer with the dough hook attachment until mixture forms a dough ball.
- Cover and allow to rise 1.5 hours.
- Turn out on a well floured surface. Add 1 cup all purpose flour and knead to combine.
- Grease a large mixing bowl. Return dough to bowl, turning once to coat.
- Cover and allow to rise for about 2 hours, or until double in size.
- Punch down. Divide into 4 portions. Shape into balls or ovals.
- Line a baking sheet with parchment paper. Place dough on baking sheet (you may want to use 2, and bake in batches). Cover and allow to rise again until double, about 45 minutes.
- Bake at 350°F for about 30-45 minutes until cooked through and light brown on the outside.
Notes
- Make sure your wet mixture has cooled down enough to at least 120°F before adding yeast. Adding yeast to the mixture when it's too hot will cause your bread not to rise.
- Anise Extract: Extract is usually easier to find, but you can substitute 2 teaspoons anise seeds for the extract in this recipe.
- Dark Brown Sugar: This recipe uses dark brown sugar instead of light because dark brown has more molasses in it. To make light brown sugar into dark brown sugar, add 1 tablespoon molasses to the cup of sugar and stir in.
- Yeast: This limpa bread calls for active dry yeast. I do not recommend substituting instant yeast. Make sure your yeast is good by proofing it before use. Proof your yeast to find out if it's still active by adding 1 teaspoon of sugar and 2 ¼ teaspoons of yeast (one envelope) to ¼ cup of warm water. Then, wait 10 minutes. If the mixture bubbles and develops a yeasty aroma, the yeast is still good.
- Wait until cooled before slicing.
- Cut with a serrated knife for best results.
- Storage: Allow to cool completely to room temperature. Wrap tightly and store at room temperature for up to 5 days.
- Freezer Directions: Allow bread to cool completely. Double wrap in plastic wrap and foil, and freeze for up to 3-6 months. Thaw on the counter when ready to use.
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