What does limpa taste like?

Mildly sweet and aromatic, with orange, fennel and anise over a soft rye bread.

Can I leave out the seeds?

Yes. The bread will taste more of orange and rye; some Swedish versions use caraway instead.

Limpa (Swedish Orange Rye Bread)

A soft, slightly sweet Swedish rye bread flavored with orange zest, fennel and anise seeds and a little molasses. Wonderful with butter, cheese or under a shrimp sandwich. Makes 2 loaves.

Vegetarian Freezer-friendly

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

From Sofia's recipes created, collected and generationally handed down in Sweden and the USA.

Prep 30 min
Cook 35 min
Rise 1 hr 45 min
Total 2 hr 50 min
Yield 2 loaves
Level Project

Updated November 4, 2026

Two loaves of Swedish orange rye bread, one sliced, with butter and an orange

Limpa is the everyday sweet rye of Sweden, especially popular at Christmas. Rye flour, a little molasses and fragrant orange zest, fennel and anise give it a gently sweet, aromatic flavor and a soft, close crumb.

It is the bread for open-faced sandwiches: try it with butter and cheese, with gravlax, or under a räksmörgås.

Ingredients

1 1/2 cups water
1/3 cup molasses or golden syrup
2 tablespoons unsalted butter
Finely grated zest of 1 orange
1 teaspoon fennel seeds, lightly crushed
1 teaspoon anise seeds, lightly crushed
2 1/4 teaspoons (1 packet) instant or active dry yeast
1 1/2 teaspoons salt
1 1/2 cups rye flour
2 to 2 1/2 cups bread flour
1 tablespoon molasses mixed with 1 tablespoon hot water, for brushing

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour

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What you’ll need

large bowl
parchment-lined baking sheet
pastry brush
instant-read thermometer

Instructions

Warm the liquid. Heat the water, molasses, butter, orange zest and seeds until the butter melts, then cool to lukewarm.
Make the dough. Stir in the yeast and salt, then the rye flour and enough bread flour to make a soft dough. Knead 8 to 10 minutes, until smooth but still a little sticky.
First rise. Cover and let rise for about 1 hour, until doubled.
Shape. Divide in half and shape into two oval loaves. Set on a parchment-lined baking sheet, cover and let rise 45 minutes. Heat the oven to 375°F.
Bake. Bake for 30 to 35 minutes, until the loaves sound hollow when tapped (190°F inside). Brush with the molasses glaze while hot and cool on a rack.

Vegetarian

Tips

To freeze: let it cool, wrap it well or seal it in freezer bags, and freeze up to 3 months. Thaw at room temperature, or warm briefly in the oven.
Rye dough is stickier than wheat dough; oil your hands rather than adding too much flour.
Wrapped well, limpa keeps for 3 days and freezes for 3 months.

Storage and leftovers

Make ahead Freezer-friendly

Wrapped well, limpa keeps for 3 days and freezes for 3 months.

Questions about this recipe

What does limpa taste like?: Mildly sweet and aromatic, with orange, fennel and anise over a soft rye bread.
Can I leave out the seeds?: Yes. The bread will taste more of orange and rye; some Swedish versions use caraway instead.