How to make bread Limpa: homemade Swedish bread recipe

Bread is a world, and within the world of bread there are also many loaves. In fact, just travel through different countries or dig a little to discover how surprisingly we can find a wide variety of breads. The common bread, white bread, wholemeal bread ... until the popular Pita bread so characteristic of Arab countries, or the Limpa bread about which we want to talk to you on this occasion.

The Limpa bread is a rye bread from Sweden, where it is also popularly known by the name of Potent bread. In fact, in this country it is more well-known in the translation with the denomination of Vört Limpa.

We are faced with a type of bread certainly delicious and tremendously nutritious, because among its main ingredients stands out above all the presence of rye flour, rich in vitamins of group B, folic acid (vitamin B9) and A, in addition to essential minerals for the body. In fact, it is the cereal that contains more potassium and sodium compared to other cereals.

With regard to the qualities and benefits that your regular consumption would bring, it is ideal for reduce high cholesterol and triglycerides, by maintaining the correct elasticity of the blood vessels, preventing cardiovascular diseases.

As well it brings satiety, so that its consumption is very interesting and suitable in weight loss diets, by reducing the sensation of hunger, so that the people who consume it with meals will ultimately tend to eat less.

Homemade bread recipe Limpa

This recipe to make Limpa bread It is very easy, nothing complicated and in a short time we can taste a bread that is exquisite and soft texture.


  • 250 ml. milk.
  • 125 ml. of water.
  • 50 grams of yeast.
  • 125 grams of brown sugar.
  • A large spoonful or tureen of cane honey.
  • 7 cups of simple wheat flour.
  • 2 cups of rye flour.
  • A teaspoon of salt.
  • A teaspoon of cinnamon.
  • A teaspoon of aniseed in grains.
  • 50 ml. of oil.


We are heating the milk and the water to heat to a temperature of 37º. We dilute yeast, cane syrup, and brown sugar in a bowl.

Then add the two types of flour, salt, cinnamon, anise and oil. Mix and knead everything well until the dough is easily detached from the walls.

Then let the dough rest for an hour and cover it with a cloth. We keep the dough at rest until it has doubled its volume.

Sprinkle the countertop with a little flour.

Again we knead and with the dough we form a curl. We cut the curl into two pieces and put them in two elongated molds or any other mold that we have chosen for the bread.

Then cover the dough with a cloth and let it rest until it rises or rises again. While the dough rises we are preheating the oven with a temperature of 200º C, during 20 minutes.

When the dough is ready introduce the dough in the oven and cook for 40 minutes with a temperature of 200 ° C. Carefully remove the bread from the oven and let it cool. When it has cooled down we can unmold it. ThemesBread recipes

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