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–+ servings
Buttermilk Limpa
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.
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Prep Time 2 hours 30 minutes
Cook Time 1 hour
Total Time 3 hours 30 minutes
Course Baked Goods
Cuisine Scandinavian
Servings 20 slices
Calories 155 kcal

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
Keyword anise bread, bread, buttermilk bread, fennek bread, fennel, heirloom bread, homemade bread, rye, scandinavian limpa, traditional recipes, vintage recipe
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