Swedish Limpa Bread

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 100.0
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 327.5 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.3 g

View full nutritional breakdown of Swedish Limpa Bread calories by ingredient
Submitted by:


f/ Artisan Bread in 5 Minutes a Day f/ Artisan Bread in 5 Minutes a Day
Number of Servings: 32


    3 cups lukewarm water
    1-1/2 tablespoons granulated yeast (1-1/2 packets)
    1-1/2 tablespoons kosher salt
    1/2 cup honey
    1/2 teaspoon ground anise seed
    1 teaspoon ground cardamom
    1-1/2 teaspoons orange zest
    1 cup rye flour
    5-1/2 cups unbleached all-purpose flour
    cornmeal (for baking)

    1/2 tsp. cornstarch
    1/2 c. water


1) To mix and store the dough, add yeast, salt, honey, spices, orange zest with the water in a 5-quart bowl, or lidded (not airtight) container.

2) Mix in remaining dry ingredients using a spoon, food processor with dough attachment or a stand mixer fitted with a dough hook.

3) Cover; let rest until dough rises and collapses back on itself, about 2 hours.

4) The dough can be used at this point, but it will be VERY loose and hard to shape. Alternatively, refrigerate for up to 7 days.

5) When ready to proceed, dust top with flour, punch down and divide dough into 4 pieces. Dust again with flour; quickly shape into balls by stretching the surface of dough around the bottom on all four sides. Cover 2 cookie sheets with corn meal. Place bread on cookie sheets. Let rest for 40 minutes.

6) Twenty minutes before baking, preheat oven to 375 degrees F. Place an empty broiler pan on the floor of the oven. Position racks to divide oven into thirds.

7) Prepare cornstarch wash (see below). Paint surface of loaves with wash. Use a razor to slash a cross on top of each loaf. Sprinkle with the additional anise, cardamom and sugar (I omitted the sugar).

8) Pour 1 cup hot water into broiler pan. Place 1 cookie sheet on each oven rack. Close door; no peeking! Bake for 40 minutes, or until golden brown and firm. Cool completely before slicing. Yield: 4 one pound loaves.

Cornstarch Wash:In a small microwavable container, blend 1/2 teaspoon cornstarch with a small amount of water to form a paste. Add 1/2 cup water and whisk to dissolve. Microwave until mixture appears glassy, 30 to 60 seconds on HIGH power. Refrigerate for up to 2 weeks.

Makes 4 loaves/8 servings per loaf.

Note: Recipe from Artisan Bread in Five Minutes a Day. Bread may be baked in batches. Unused dough can be refrigerated for up to 7 days.

Number of Servings: 32

Recipe submitted by SparkPeople user DAMIENDUCKS.

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Member Ratings For This Recipe

  • So good. My grandmother used to make this. - 1/9/19

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