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
Share your thoughts and experiences with making Limpa Bread in the Baking and Desserts forum section. Join the conversation and discuss tips, variations, and your favorite ways to enjoy this delicious bread!

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