Limpa Bread Recipe

Limpa Bread Recipe

How To Make Limpa Bread

Limpa bread is sweetened rye bread with Swedish origins. This recipe uses a mix of herbs- fennel, caraway, and cumin- to create a complex flavor profile.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 1⅓cupsboiling water
  • 1tspfennel seed
  • 1tspcumin seeds
  • 1tspcaraway seed
  • ¼cupcracked wheat
  • tbspbutter
  • tbspmolasses
  • 1tbsporange zest
  • ¼tspbaking soda
  • cupsrye flour
  • cupsbread flour
  • 2tspactive dry yeast
  • 2tspgluten flour
  • 3tbsppowdered buttermilk


  1. Combine fennel seeds, cumin seeds, caraway seeds, cracked wheat, butter or margarine, molasses or barley malt, and orange zest in 1⅓ cup of boiling water. Soak for 1 hour. (This pre-soaks the cracked wheat and pre-releases the other flavors.)

  2. Add seed mixture along with baking soda, whole wheat or rye flour, high-gluten bread flour, dry yeast, gluten, and buttermilk powder into the pan of a bread machine in the order suggested by the manufacturer.

  3. Select the cycle for White Bread and the Light Crust setting. Start.


  • Calories: 128.62kcal
  • Fat: 2.35g
  • Saturated Fat: 1.21g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 0.58g
  • Polyunsaturated Fat: 0.27g
  • Carbohydrates: 23.49g
  • Fiber: 2.20g
  • Sugar: 3.17g
  • Protein: 3.84g
  • Cholesterol: 5.48mg
  • Sodium: 31.14mg
  • Calcium: 32.99mg
  • Potassium: 143.39mg
  • Iron: 1.27mg
  • Vitamin A: 15.41µg
  • Vitamin C: 0.69mg
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