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.
Transcription of the Original Recipe
Read or copy the transcription
Buttermilk Limpa Heat to lukewarm: 1 c Br sugar 1 c White Sugar 1 qt buttermilk 1 T salt 1½ t each fennel & Anise 2 yeast cakes 1/3 c water and enough flour to make a paste let rise (7 cups white) 3 c rye Bake at 350° 1 hr. Brush with Karo
From Transcription to Instructions
Hi from us at Salvaged Recipes, we love that your original directions are compact. The original directions give a brief yeast paste note: "1/3 c water and enough flour to make a paste let rise", and the instructions unpack this into Step 1, warming 3/4 cup water, dissolving the yeast and making a paste to rise until doubled before adding it to the buttermilk and flours, so you know when to fold it in. The original ends with "Brush with Karo", but our instructions use an egg wash for a glossy finish.
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
