Swedish Limpa Rye

Preparation info

  • Yield:

    4

    loaves, 1 pound 4 ounces each
    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

The Swedish word limpa refers to a loaf of bread that is formed into an oblong shape, slightly tapered at the ends, and baked free-form without a bread pan. (The dough can be baked in a conventional rectangular bread pan, if you prefer.) Limpa breads usually contain spices and rye flour. This particular limpa is flavored with the popular Scandinavian spices fennel, anise, and caraway as well as orange peel. For a lighter taste and color, light corn syrup or golden syrup can be used in place of the molasses, or you can replace both the molasses and brown sugar with 1 cup (240 ml) or 12 ounces (40 g) of either light corn syrup or golden syrup. The golden syrup produces an authentic Swedish limpa.