Swedish Limpa (Orange and Fennel Rye Bread)

Name: Swedish Limpa (Orange and Fennel Rye Bread)
Total time: 3 h 30 min
Cuisine: Scandinavian
Ingredients: 250g strong white bread flour; 200g rye flour; 2 tsp fast action dried yeast; 2 tsp fine salt; 1 orange, finely grated zest only; 1 tsp fennel seeds, lightly crushed; 1 tsp caraway seeds; 3 tbsp black treacle, 2 for the dough, 1 for the glaze; 2 tbsp sunflower oil; 300ml warm water

A soft, lightly sweet Swedish rye loaf scented with orange zest, fennel and caraway, glazed with treacle.

Time3 hr 30
LevelEasy
Costabout £0.17 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

177kcal
33.6gcarbs
5.4gof which sugars
3.1gfat
0.8gsaturates
4gprotein
1.5gfibre
1.1gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

12 slices

Ingredients

Tick what you need to buy. It goes on your shopping list.

250 gstrong white bread flour
200 grye flour
2 tspfast action dried yeast
2 tspfine salt
1orangefinely grated zest only
1 tspfennel seedslightly crushed
1 tspcaraway seeds
3 tbspblack treacle2 for the dough, 1 for the glaze
2 tbspsunflower oil
300 mlwarm water

Method

1
Stir 2 tbsp of the treacle into the warm water. In a large bowl mix both flours, the yeast, salt, orange zest, fennel and caraway. Add the water and oil and mix to a soft, sticky dough.
2
Knead for 10 minutes with wet or oiled hands. Rye dough is stickier than wheat dough, so resist adding much flour.
10 min
3
Cover and leave in a warm place for 1 hour 15 minutes, until puffy and about one and a half times bigger. Rye does not rise as much as white dough.
75 min
4
Shape into a plump oval about 25 cm long and put it on a lined baking tray. Cover loosely and leave for 45 minutes.
45 min
5
Heat the oven to 200°C (180°C fan). Bake the loaf for 35 minutes, until deep brown and hollow sounding when tapped underneath.
35 min
6
Mix the last tablespoon of treacle with 1 tbsp boiling water and brush over the hot loaf for a shine.
7
Cool on a wire rack for at least 2 hours before slicing. Rye loaves finish setting as they cool and slice gummy if cut hot.
120 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.