Swedish Limpu Bread Recipe - Allrecipes.com
Swedish Limpu Bread Recipe
  • READY IN 4 hr

Swedish Limpu Bread

Recipe by  

"Light, golden loaf Swedes have served for centuries."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    4 hrs


  1. Boil water, sugar, oil, salt, orange rind, caraway seeds, and fennel seeds in a saucepan for 3 minutes. Cool until warm
  2. In a large bowl, whisk together 3 cups flour and yeast. Stir in cooled orange rind mixture. Beat with an electric mixer on medium speed for 2 minutes. Blend in eggs. Add 1 cup flour, and beat 1 minute on medium speed. Add rye flour and enough additional white flour to make a stiff dough.
  3. Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes, or until smooth and satiny. Shape into a ball. Place in lightly greased bowl, turning to grease the surface. Cover with a damp cloth, and place in a warm spot. Allow to rise for 1 1/2 hours, or until doubled.
  4. Punch dough down, and divide in half. Shape into 2 balls. Let rest for 10 min. Shape into 2 loaves, and place into ungreased 9 x 5 inch loaf pans. Brush with oil. Allow to rise for 1 hour, or until doubled in size.
  5. Bake at 400 degrees F (205 degrees C) for 30 to 35 minutes, or until done.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2003

Being predominantly Swedish by nationality, this is my favorite bread. My grandmother used to make this often (it was best hot from the oven). My recipe that I have used for several years is almost identical to this one. Occasionally, I skip the orange zest and spices--then it is exactly like my grandmother's, who came from Sweden in her teens.

Most Helpful Critical Review
May 10, 2015

My favorite rye bread is probably Jewish, but this recipe sounded delicious. Everything seemed text book, though instead of needing more flour, it seemed dry so I added a dab of butter--and I'd used another ounce of warm water to proof the yeast, so that was strange. I think it came out exactly like it was supposed to, but I don't think I'd make it again. A bit heavy, not that flavorful--and I added extra orange peel--and pricy after I bought new caraway and fennel seeds, etc. It's making a good chicken salad sandwich with the crust cut off, though.


13 Ratings

Nov 06, 2003

excellent receipe just like my mother use to make. Love Swiss forever.

Jun 18, 2009

I thought bf would love this--I was sure he liked rye. He's not so sure about this one. Says it's "weird". Why, I don't know. So, I say to him, "I made it for you. I thought you liked rye". Him: "I do". So there you have it. Bf, who likes rye, thinks this is a weird bread, goodness knows why. It tastes like a light rye bread to me. Nothing weird about it in my opinion. Men. Anyway, thanks for the recipe! We have a weird household--don't worry so much about bf and his weirdness. ;o)

Feb 17, 2010

MMmm this bread is really yummy. I am doing a report on Sweden for one of my classes and wanted to test this recipe out before I make it for my class. I didn't have caraway seeds, but I used everything else and it tasted good still. Thank you for this wonderful recipe! I love trying different cultural cuisines and I am really glad I tried this recipe!

Jun 23, 2011

A satisfying, flavorful bread. Not having an orange on hand, I left that out, but was still very pleased with my results.

Sep 25, 2011

My grandma used to make this bread for hoildays. Brings back memories

Feb 13, 2013

I have some great tips and have baked yeast breads for 35 years. Just making some simple healthier choices is a plus. First, always proof your yeast. Just use a half cup of the water called for to do it. I stay away from white flour in most bread recipes if I can so if using whole wheat you will only need about 4 cups. I used the rye flour called for, great texture. No egg yolks, so I used 3 large egg whites beatened with a fork. I love oranges so I grated two whole navel oranges and rinsed grater into pan with the water in recipe to get it all. Use everything else called for. I enjoy mixing my bread by hand. Will bake this wonderful bread again!


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  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 33.6 g
  • 11%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 202 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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