Limpa is a rye bread flavoured with molasses, and orange zest and spices. Many recipes replace the water with dark beer.
Servings: 1 loaf
Calories: 1696 kcal
rye sourdough starter
white wheat bread flour
firmly packed brown sugar
Grated zest of ½ orange
Put the sourdough starter in a large bowl and return any remaining starter to the refrigerator.
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.
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.
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).
Bake for 10 minutes, then reduce the temperature to 200 °C (Gas Mark 6) and bake for a further 30 minutes.
Remove from the loaf tin and cool on a wire rack.
Light Swedish Limpa
Amount Per Serving
Calories from Fat 171
% Daily Value*
Saturated Fat 8g50%
Vitamin A 355IU7%
Vitamin C 9.4mg11%
* Percent Daily Values are based on a 2000 calorie diet.