Swedish Limpa Bread is one of those bread recipes that feels like it belongs on a holiday table, but it’s still totally doable at home. It’s a soft rye bread with molasses, orange zest, and warm spices from fennel and anise, so every slice has that slightly sweet, fragrant flavor that’s so classic.
This recipe is one handed down from Lorin’s great Grandma Johnson. We especially love it toasted with butter, served next to soup, or used for sandwiches, and it’s especially good around the holidays. It makes two loaves, which is perfect for sharing, gifting, or freezing one for later.
If you enjoy this Swedish Limpa Bread, you’ll also love Homemade Dinner Rolls, French Bread, Cinnamon Bread, and Honey Bread.
Why you’ll love it + Why it works:
- Classic Flavor: Molasses, orange zest, and warm spices give this bread its traditional Swedish flavor.
- Plenty to Share: Makes two loaves, perfect for sharing or freezing.
- Classic Limpa Taste: Rye brings the flavor and molasses adds sweetness and color.
- Light and Fluffy: Two rises build a lighter loaf. Rising twice gives better texture and helps the bread bake up soft.
Swedish Limpa Bread Ingredients
- Warm water (1½ cups, 105 to 115°F): Activates the yeast and hydrates the dough. Keeping the water in this temperature range helps the yeast bloom properly.
- Sugar (⅓ cup): Feeds the yeast while adding a subtle sweetness that balances the rye flour.
- Salt (1 teaspoon): Enhances the overall flavor and strengthens the dough structure.
- Dark molasses (¼ cup): Adds rich sweetness, deep color, moisture, and the signature flavor found in traditional Limpa bread.
- Corn oil or vegetable oil (2 tablespoons): Keeps the bread soft and tender while extending its freshness.
- Finely grated zest of 1 orange: Adds bright citrus flavor that pairs beautifully with the molasses and spices. Fresh orange zest provides the best flavor.
- Fennel seed (1 teaspoon): Gives the bread its distinctive sweet, aromatic flavor that is classic in Swedish Limpa.
- Anise seed (1 teaspoon, optional but traditional): Adds another layer of warm licorice flavor for a more authentic Scandinavian loaf.
- Active dry yeast (2 packets): Leavens the dough and helps create light, fluffy loaves.
- Rye flour (2½ cups, sifted): Adds hearty texture, earthy flavor, and the traditional character of Swedish rye bread.
- All-purpose flour (2¾ cups, plus more if needed): Provides structure while keeping the loaf lighter than a full rye bread.
- Raisins (½ cup, optional): Adds little burst of sweetness and are a traditional addition in many family versions of Limpa bread.
How to Make Swedish Limpa Bread
DOUGH. In a large bowl, combine warm water, sugar, salt, molasses, oil, orange zest, fennel seed, and anise seed.
Stir well, then sprinkle the yeast over the top. Let sit for 5–10 minutes, until slightly foamy.
Stir in the rye flour and all-purpose flour. Mix until a stiff dough forms.
KNEAD. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8–10 minutes. (Add a little more flour if dough feels too sticky.)
SHAPE. Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm place until doubled, about 1–1½ hours.
RISE. Punch down dough and divide into two equal portions. Shape into loaves and place into greased loaf pans. Cover and let loaves rise again until doubled, about 45-60 minutes.
BAKE. Bake at 350°F for 45 minutes, until loaves are deep golden brown and sound hollow when tapped.
Remove from pans and cool on wire racks before slicing.
Kristyn’s Recipe Tips
- Add flour slowly, rye dough can feel sticky, but you still want it soft.
- If you don’t love anise, you can leave it out, fennel and orange still shine.
- Use a fine grater for orange zest, it blends into the dough better.
- Let loaves cool before slicing so the crumb sets and doesn’t get gummy.
- For even slices, use a serrated bread knife.
Swedish Limpa Bread Recipe
Ingredients
For the Dough
- 1½ cups warm water, 105–115°F
- ⅓ cup sugar
- 1 teaspoon salt
- ¼ cup dark molasses
- 2 tablespoons corn oil, or vegetable oil
- finely grated zest of 1 orange
- 1 teaspoon fennel seed
- 1 teaspoon anise seed, optional, but traditional
- 2 packets active dry yeast
- 2 ½ cups rye flour, sifted
- 2 ¾ cups all-purpose flour, plus more if needed
Optional Add-In
- ½ cup raisins, stirred in at the beginning
Instructions
- In a large bowl, combine warm water, sugar, salt, molasses, oil, orange zest, fennel seed, and anise seed.
- Stir well, then sprinkle the yeast over the top. Let sit for 5–10 minutes, until slightly foamy.
- Stir in the rye flour and all-purpose flour. Mix until a stiff dough forms.
- Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8–10 minutes. (Add a little more flour if dough feels too sticky.)
- Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm place until doubled, about 1–1½ hours.
- Punch down dough and divide into two equal portions. Shape into loaves and place into greased loaf pans. Cover and let loaves rise again until doubled, about 45-60 minutes.
- Bake at 350°F for 45 minutes, until loaves are deep golden brown and sound hollow when tapped.
- Remove from pans and cool on wire racks before slicing.
Notes
- Add flour slowly, rye dough can feel sticky, but you still want it soft.
- If you don’t love anise, you can leave it out, fennel and orange still shine.
- Use a fine grater for orange zest, it blends into the dough better.
- Let loaves cool before slicing so the crumb sets and doesn’t get gummy.
- For even slices, use a serrated bread knife.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep cooled bread in a bag at room temperature for up to 2 days, or refrigerate for up to 5 days.
Keep cooled bread in a bag at room temperature for up to 2 days, or refrigerate for up to 5 days. Thaw at room temperature, toast slices for the best texture.
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