Recipe courtesy of Swedish Bakery

Swedish Limpa (Rye Bread)

  • Level: Intermediate
  • Total: 1 hr 34 min
  • Prep: 20 min
  • Inactive: 14 min
  • Cook: 1 hr
  • Yield: 2 loaves
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2/3 cup molasses

2 1/2 cups water

2/3 cup firmly packed brown sugar

1 tablespoon ground fennel

2 teaspoons salt

1/4 cup shortening

1 (2-ounce) cake compressed yeast

1/2 cup lukewarm water

4 cups sifted medium rye flour

5 cups sifted all-purpose flour, plus 1/2 cup

Melted butter


  1. In a saucepan, mix together molasses, water, brown sugar, fennel, and salt. Bring to boiling point, then gently cook, uncovered, for 5 minutes. Remove from heat and add shortening. Let stand until lukewarm.
  2. Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture and mix well. Stir in the rye flour. Beat until smooth. Cover and let rise at room temperature overnight, about 9 to 10 hours.
  3. In the morning add 5 cups white flour, and place remaining 1/2 cup on a pastry cloth or board for kneading. Turn out the dough and knead until smooth and elastic. Place in greased bowl, cover, and let rise until double in size, 2 to 2 1/2 hours.
  4. Cut dough in half and shape into 2 loaves (round is more traditional). Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let rise until light, about 2 hours.
  5. Preheat oven to 350 degrees F.
  6. Bake for 45 to 55 minutes. Remove and brush tops with melted butter.
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