5 from 3 votes
Light Swedish rye Limpa bread is a delicious alternative to wheat flour bread
Light Swedish Limpa
Prep Time
12 hrs
Cook Time
40 mins
Total Time
12 hrs 40 mins
Limpa is a rye bread flavoured with molasses, and orange zest and spices. Many recipes replace the water with dark beer.
Course: Bread
Cuisine: Swedish
Keyword: Rye Sourdough
Servings: 1 loaf
Calories: 1696 kcal
Author: Helen Best-Shaw
  • 260 g rye sourdough starter
  • 210 g white wheat bread flour
  • 50 g rye flour
  • 120 ml water
  • ½ tsp salt
  • 45 g firmly packed brown sugar
  • 1 tbsp butter
  • Grated zest of ½ orange
  • ½ tbsp caraway seeds
  • 1 tbsp fennel seeds
  1. Day one
  2. Put the sourdough starter in a large bowl and return any remaining starter to the refrigerator.
  3. Add 70 g white flour, all of the rye flour and 60 ml water and stir gently to mix. Cover with plastic wrap and leave on the counter for 8 hours or overnight.
  4. Day two
  5. Add the remaining ingredients to the refreshed starter and mix well. Turn out onto a lightly floured surface and knead for about 10 minutes or until smooth.
  6. Shape the dough with wet hands into a sausage shape, gently place into a greased loaf tin and cover with oiled plastic wrap. Prove at room temperature for 3–4 hours until the dough has risen about 2.5 cm above the top of the loaf tin. Preheat the oven to 220 °C (Gas Mark 7).
  7. Bake for 10 minutes, then reduce the temperature to 200 °C (Gas Mark 6) and bake for a further 30 minutes.
  8. Remove from the loaf tin and cool on a wire rack.
Recipe Notes
Nutrition Facts
Light Swedish Limpa
Amount Per Serving
Calories 1696 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 30mg10%
Sodium 1296mg56%
Potassium 1086mg31%
Carbohydrates 338g113%
Fiber 30g125%
Sugar 46g51%
Protein 46g92%
Vitamin A 355IU7%
Vitamin C 9.4mg11%
Calcium 205mg21%
Iron 8.4mg47%
* Percent Daily Values are based on a 2000 calorie diet.