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Limpa

Limpa, vörtbröd or vörtlimpa, is a Scandinavian sweet and spicy rye bread that is commonly associated with traditional Christmas cuisine in Sweden.

Prep Time
45 mins
Cook Time
45 mins
Resting Time
2 hrs
Total Time
1 hr 30 mins
Servings: 3 loaves
Calories: 1867 kcal
Course: Bread
Cuisine: Swedish

Ingredients

  • 3 cups all-purpose flour , sifted
  • 7¾ cups rye flour , sifted
  • 2 oz fresh baker's yeast
  • 1¼ cup lager , at room temperature
  • 1¼ cup Julmust (alcohol-free Christmas drink)
  • 3½ oz butter , melted
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 tablespoon orange zest
  • 1 teaspoon ground cardamom
  • 2 teaspoons salt
  • ½ cup black molasses
  • 7 oz raisins (optional)
  • flour (for the work surface)
Equipment
  • Stand mixer

Instructions

    Cup of Yum
  1. Crumble the yeast into the bowl of a stand mixer.
  2. Pour over the lager and Julmust, and mix well.
  3. Let stand for 10 minutes in a warm place, away from drafts.
  4. On top of the yeast mixture, add the butter, spices, and orange zest. Mix well.
  5. Add the all-purpose flour and, while mixing on low speed using the dough hook, gradually add the rye flour.
  6. Knead for 3 minutes then add the salt.
  7. Knead for 5 minutes at medium speed. If the dough is too sticky, add a little rye flour. If it’s too dry, add a little lager or water.
  8. Transfer the dough to a floured work surface, and knead by hand for 2 minutes.
  9. Cover with a clean cloth, and let rise for 1 hour, away from drafts.
  10. Scatter the raisins on a floured work surface and knead the dough again until all the raisins are incorporated. Divide the dough into 3 pieces.
  11. Shape the loaves, either by rolling the dough, then placing on a baking sheet lined with parchment paper, or by placing in loaf pans or cake tins lined with parchment paper.
  12. Using a sieve, sprinkle a little flour over the top of the loaves, and let them rise in a warm, draft-free place for 45 minutes.
  13. During the last 20 minutes of the rise, preheat the oven to 400 F (200°C).
  14. Bake the loaves on the bottom shelf of the oven for about 45 minutes.
  15. Unmold if necessary and set aside to cool.