Buttermilk Limpa is a delightful variation of traditional Swedish Limpa bread, a spiced rye bread often enjoyed during the holidays or festive gatherings. Infused with the aromatic flavors of fennel and anise, this version incorporates buttermilk for added richness and a tender crumb. The use of both brown and white sugar balances sweetness while a vinegar and yeast mixture contributes to the bread’s distinct tang and lift. This comforting loaf pairs beautifully with butter, cheese, or a bowl of hearty soup.
Ingredients
- 1 cup brown sugar
- 1 cup white sugar
- 1 qt buttermilk
- 1 tbsp salt
- 1½ tsp fennel seeds
- 1½ tsp anise seeds
- 2 yeast cakes (or 2 packets active dry yeast)
- ¾ cup water (warm)
- 3 cups white flour
- 3 cups rye flour
- 1 Egg (for wash)
Instructions
Step 1: Prepare Yeast Mixture
- Warm the water. Dissolve yeast cakes in ¾ cup warm water. Add enough flour to form a paste. Let rise until doubled.
Step 2: Combine Ingredients
- In a large bowl, combine the brown sugar, white sugar, buttermilk, salt, fennel, and anise. Stir well.
Step 3: Mix Dough
- Add the risen yeast paste to the buttermilk mixture. Gradually add white and rye flour, mixing to form a soft dough.
Step 4: Knead and Let Rise
- Turn dough onto a floured surface. Knead until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled (1–1.5 hours).
Step 5: Shape and Second Rise
- Divide dough into loaves. Place into greased loaf pans or shape into rounds. Let rise until doubled again.
Step 6: Bake
- Preheat oven to 350°F (175°C). Bake loaves for 1 hour.
Step 7: Finish with Egg Wash
- Brush the tops of loaves with beaten egg for a glossy finish.
Tips
- Add orange zest to echo traditional Swedish limpa flavors.
- Replace some white flour with rye for a denser, earthier loaf.
- Swap fennel/anise for caraway if you prefer a more savory aroma.
- Brush the crust with melted butter instead of egg wash for a softer finish.
- Add raisins for a sweeter holiday-style limpa.
- Bake in two smaller loaves to reduce bake time by ~10 to 15 minutes.
- Knead well—fennel and anise distribute better through well-worked dough.
- If using dry yeast, replace 2 yeast cakes with 4½ tsp active dry yeast.
- Allow full rise time; sweetened breads rise slower.
Nutrition
Calories: 155kcalCarbohydrates: 31gProtein: 3.5gFat: 1.5gSaturated Fat: 0.8gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 5mgSodium: 210mgPotassium: 95mgFiber: 1.2gSugar: 10gVitamin A: 25IUCalcium: 40mgIron: 1.4mg
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