Limpa Bread

Here we are again with the yeast recipes...yet this time a take taking the easy way out and using a bread machine for this limpa bread recipe.

One of my dreams would be to write and cook and photograph food for a living. The thought of being able to cook all day doesn't sound horrible at all. Though sometimes we have to find ways to compromise. So when I don't have hours to bake fresh bread, I will absolutely rely on a bread machine to prepare the dough to bake.


Limpa is a largely popular bread in Sweden and I have been eating it since I was a child. Growing up, I remember my grandmother and mom going to the Swedish bakery in Andersonville in Chicago to pick up limpa bread. While most stores do not sell limpa, this bread can easily be made at home.


The biggest pain of the whole process was pouring the 1/3 cup molasses. The phrase "slower than molasses on a January day" proved to be true - holy crap that stuff moves at a glacial pace!



If you don't own a bread machine, you can still use this recipe to make the bread. Simply make a just adjustments and allow the dough to rise on its own. I hope you enjoy this recipe as much as I do. The childhood memories that I have of this bread still ring true and I love toasting a slice of limpa bread, slathering on butter, and pairing it with a cup of coffee for breakfast.

Limpa Bread


1 1/3 cup milk, warmed 1 tablespoon shortening or butter 1/3 cup molasses 3 tablespoons brown sugar 1 teaspoon salt 1 tablespoon salt 1 cup rye flour 3 cups bread flour


  1. Mix per bread machine instructions and set for dough cycle.
  2. When dough cycle is complete, remove and divide dough in half.
  3. Place each half in a greased loaf pan and let rise for 20 minutes.
  4. Bake at 350 degrees F for 20 to 24 minutes.
  5. Remove from pans and cool.