Limpa (Swedish Rye Bread)
- MakesMakes one 1½-pound loaf
- Cook Time5 hours
- Active time plus cooling30 minutes active, plus cooling
The Swedish rye bread called limpa tends to be a plain-looking loaf, but its flavor is anything but. A mix of spices gives the crumb a warm, heady aroma while orange zest or oil is commonly added for citrusy brightness. Limpa is a classic on the Swedish holiday table, but we think it’s a great bread to bake at any time. Subtly sweet and hearty, it pairs well with cheeses and smoked or cured meats and fish, but it’s also delicious toasted and smeared with salted butter. We use a trio of seeds in our loaf—aniseed, fennel and coriander—and instead of the more typical whole milk or water, we use buttermilk. We like the pleasant tang and subtle richness it provides; it also yields an especially tender, moist crumb. Rye flour of any type—light, medium or dark—works well. But rye is very low in gluten, so the crumb’s structure is supplied by bread flour, which is high in protein. Make sure to allow the loaf to cool completely before slicing.
Don’t use pre-ground spices. Whole seeds that are toasted then coarsely ground impart much more flavor and character than pre-ground spices. And don’t forget to lower the oven temperature 15 minutes into baking. This allows the loaf to rise before the crust has a chance to fully set
Step 1
In an 8-inch skillet over medium, toast all of the seeds, stirring, until fragrant and beginning to pop, about 2 minutes. Transfer to a spice grinder and cool. Pulse until coarsely ground. Measure 1 teaspoon of the spice mix and set aside for sprinkling; transfer the remainder to the bowl of a stand mixer.
Step 2
To the spices in the mixer bowl, add the rye flour, brown sugar, buttermilk and melted butter. Stir with a silicone spatula until well combined, then let stand at room temperature for 10 minutes; the mixture will thicken.
Step 3
Add the bread flour, yeast and salt. Attach the bowl and dough hook to the mixer; mix on low until a smooth dough forms, about 5 minutes; it will be tacky but not wet. Transfer the dough to the counter and knead a few times by hand. Shape it into a ball and return it to the bowl, seam-side down. Cover with plastic wrap and let rise at room temperature until almost doubled, about 1½ hours.
Step 4
Line a rimmed baking sheet with kitchen parchment. Lightly flour the counter and turn the dough out onto it. Using your hands, roll the dough back and forth on the counter to form it into a 10-inch log about 2½ inches wide with tapered ends. Transfer to the baking sheet, smoothest side up. Cover with a kitchen towel and let rise at room temperature for 1 hour; the loaf will expand, but will not double. About 30 minutes into rising, heat the oven to 375℉ with the rack in the lower-middle position.
Step 5
Lightly brush the surface of the loaf with water, then sprinkle evenly with the reserved spice mix. Using a paring knife, cut 3 diagonal slashes, each about 3 inches long and ¼ inch deep, into the loaf, spacing them evenly. Bake for 15 minutes, then lower the oven to 325℉. Bake until the loaf is golden brown and the center reaches 190℉, 35 to 40 minutes.
Step 6
Cool on the baking sheet on a wire rack for 10 minutes. Transfer the loaf directly to the rack and cool completely.