New? Register Here    Lost your Password?

Swedish Limpa Bread

Submitted by: bonita on July 11, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Swedish Limpa Bread

This recipe is adapted from Beard on Bread, James Beard, © 1973, Alfred A. Knopf, Inc., and, until Grandmother Bread, it was my go-to reference for all things doughy. This recipe is different from most, it calls for beer and extra honey. As Mr. Beard says, the dough is pleasant to handle and the finished product looks great, has a nice texture and has great flavor. This recipe makes one large or two small free-form loaves. (I prefer two small loaves.)

Featured in Blog Post

Difficulty: Intermediate

Servings: VARIOUS

Prep Time: 30-40 minutes, 5 hours rise and rest   Cook Time: ~1 hour  


1 package active dry yeast
1 teaspoon granulated sugar
1/4 cup warm water (~100 °F to 115°F)
2 cups ale or beer heated to lukewarm
1/4 to 1/2 cup honey (I find 1/2 cup too sweet)
2 tablespoons melted butter
2 teaspoons salt
1 teaspoon ground cardamom
3/4 teaspoon aniseed, crushed*
2 tablespoons fresh grated orange peel
2 1/2 cups rye flour
3 cups all purpose flour

* 3/4 teaspoon aniseed, crushed means to measure 3/4 teaspoon whole aniseed, then crush seeds. If you use 3/4 teaspoon of crushed aniseed, you may find the flavor overpowering.


Dissolve yeast and sugar in the warm water in a large bowl. Let proof for 5 minutes. Combine the lukewarm ale or beer, honey, butter, and salt; stir well. Add to the yeast mixture. Add the cardamom, aniseed, and orange peel. Mix the rye and wheat flours together. Add 3 cups of the flour mixture to the liquid mixture and beat very hard with a wooden spoon. Cover with a cloth or foil and let rise in warm place for 45 to 60 minutes.

Stir down and add enough of the remaining flour to make a fairly stiff, although sticky, dough. Turn out onto a board. Add 1/2 to 3/4 cup flour, if needed, to work the dough until smooth and elastic. Knead well. Dough will not lose its tackiness entirely, but it will become much smoother. Shape into a ball, place in a buttered bowl, and turn to coat with butter on all sides. Cover with a cloth or foil and let rise in warm place for 45 to 60 minutes.

Punch down, shape into one large ball or two smaller balls, and place on a greased baking sheet. Brush with butter, cover loosely with plastic wrap, and refrigerate for 2 to 3 hours. (3 is better.) Remove from refrigerator. Let sit, uncovered, at room temperature for 10 to 15 minutes. Bake in a preheated 375°F oven until the bread sounds hollow when tapped on bottom: 1 hour for the large loaf, about 40 to 45 minutes for the small loaves. Cool on racks before slicing.

Categories: Breads, Yeast Breads

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at) or the photo will not be approved.

Other recipes you may enjoy:


No reviews yet | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

If searching multiple ingredients, separate each with a comma (xx, xx).

Browse Tags

4th-of-July American Amish Appalachian Asian bake-sale birthday candy cast-iron-skillet Chinese chocolate Christmas Christmas Cookie comfort-food Country-Style Cuban Danish Derby-Day Dutch Easter easy egg-free electric-skillet Fall Feingold-safe Filipino Finnish flowers football French garden German Greek Halloween Hawaiian healthy holiday Italian jam make-ahead Mennonite Mexican microwave Moroccan New Years no-bake no-cook no-knead Oriental picnic Polish Puerto Rican quick sausage Scandanavian soup Southern Southwest spicy Spring Summer Tex-Mex Thai Thanksgiving Traditional vanilla zucchini

If you would like to help support the overhead costs of this website, you may donate. Thank you!

We Want to Meet You

Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.

Canning Tutorials

Recent Reviews and Comments

Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter

Thanks for being part of our community!