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Swedish Limpa Bread has a nice soft crumb and is mildly spiced. It tastes great with some butter and pepper jelly.


1 loaf

Total time

70 minutes




  • 2 cups bread flour
  • ½ cup Wholewheat Flour (White)
  • ½ cup rye flour ((or pumpernickel flour))
  • ¼ cup corn syrup (Dark (I used 3tbsp Light Corn syrup + 1tbsp Molasses))
  • 2 tsps yeast (Instant)
  • 1 tsps Caraway Fennel Anise seeds (, & - each (I skipped anise and used only 1tsp each of caraway & fennel
  • ¼ tsp Orange Oil
  • 1 tsps salt
  • ¼ cup milk (Powdered (Dry milk powder))
  • 1 cup water (Lukewarm)
  • ¼ cup unsalted butter (, softened)


  1. Combine all the ingredients in a large mixing bowl or the bowl of the stand mixer until a rough dough forma. Knead until the dough is smooth and satiny.
  2. Transfer the dough to a greased bowl, cover and let rise in a warm place until the dough is puffy but not necessarily doubled in bulk, about 1 hour.
  3. Gently deflate the dough and shape into a ball. Place it in a greased 9" pie plate or if you are fancy, then put it in a cloche baker. Flatten it slightly and cover with the cloche lid or cover with a greased plastic wrap.
  4. Allow the dough to rise for 75~90 minutes, until noticeably puffy.
  5. Preheat the oven to 400°F.
  6. Bake the limpa for 35~40 minutes or until the top is golden brown.
  7. Remove from the oven and slide the bread out of the pan on to a wire rack and let cool completely before slicing.
  8. View the recipe instructions at Cook's Hideout

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