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Limpa Bread

“This is a traditional Swedish rye bread. Be sure that the seeds you use for this bread are fresh. You may substitute rye flour for the whole wheat flour, however, it will affect the taste. I prefer whole wheat. Also, gluten, a very important ingredient in this recipe, may be found in most gourmet food stores or health food stores. Barley malt can be substituted for molasses. Enjoy!”

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Reviewed: Sep. 14, 2007

I've tried other recipes here and this is the best of the best. Makes for a very yummy whole grain type bread with everything you need for nutrition not to mention a great taste. Takes a little time, but its worth it.Made it with as is ingredients, I like the whole wheat instead of rye.

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Reviewed: Nov. 28, 2002

My grandmother use to bake this bread for Christmas...it was GREAT!!!

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9 users found this review helpful

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