limpa orange
Print Add to Collection

Swedish Limpa Bread

Slightly sweet rye bread with a hint of orange flavor. This traditional Swedish bread makes great ham sandwiches or you can just spread it with butter and eat it as a snack.
Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings 2 loaves


  • 1/4 cup brown sugar
  • 1/4 cup Grandma's Molasses
  • 1 tablespoon salt
  • 2 tablespoons unsalted buttter
  • 1 1/4 cup boiling water
  • 1/4 cup orange juice
  • 2 tablespoons orange zest
  • 1 package (2 1/2 teaspoons) active dry yeast
  • 1/4 cup warm water (110F)
  • 2 1/2 cups rye flour
  • 3 to 4 cups bread flour


  • Combine the brown sugar, molasses, salt, and butter in a large bowl.
  • Pour the boiling water over the top an stir until the sugar is dissolved.
  • Let cool o lukewarm (about 110F).
  • Sprinkle yeast over the 1/4 cup warm water. Stir and set aside to foam.
  • Stir rye flour into the brown sugar mixture.
  • Stir in yeast, orange juice, and orange zest.
  • With the mixer on medium low and the dough hook mix in enough of the bread flour to form a soft dough.
  • Knead for 5 to 8 minutes by machine or 10 to 15 minutes by hand. The dough will be slightly sticky and feel like smooth Play-Do. I usually stop kneading when the dough feels like your earlobe.
  • Grease a large bowl.
  • Put the dough in the bowl, grease the top, and cover with a clean tea towel.
  • Let rise in a warm (100F) spot for 2 hours, or until doubled.
  • Punch the dough down.
  • Divide in half and let rest for 10 minutes.
  • Shape into ovals and place on a greased baking sheet.
  • Slash tops.
  • Cover and let rise 1 1/2 hours or until not quite doubled in size.
  • Preheat the oven to 375F.
  • Bake for 25 to 30 minutes, or until the bottom of the loaf sounds hollow when tapped.
  • Remove from oven and let cool before slicing.