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Swedish Limpa (Rye-Like Bread) | Gluten-Free | Vegan | Yeast-Free

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Limpa bread is a sweet Scandinavian rye bread associated with Swedish cuisine. Today I presenting a loose interpretation of my take on it.  Traditionally, it is an anise-flavored rye bread that is made up of rye, anise seed, molasses, and some have been known to add the zest of orange. The word limpa means “loaf” in Swedish, and it makes a great accompaniment to soups,  a delicious sandwich base, and is excellent toasted.

gluten-free, vegan, yeast-free, swedish limpa (bread)

Over the past few years, I have been trying to tap into my Scandinavian heritage, which makes up 38.9% of my ancestry. I have always been drawn to Norway, Sweden, Denmark, and Iceland but have yet to excel in that general direction, so until then, I will start in my very own kitchen.

In my research, I have learned that there are four grain types that dominate the Nordic countries: barley and rye are the oldest; wheat and oats are more recent. I realize that my bread ingredients will be a bit unconventional. So, if you are of Swedish heritage, please know that my goal for this recipe was to achieve the texture and flavor of Swedish limpa without compromising our health goals. So, if you can set aside the idea of not using traditional ingredients and wish to try your hand at making Swedish limpa with me — tighten up that apron and meet me in the kitchen!

Quick side story — My first attempt at this bread was a DUD! I mean a REAL dud. It didn’t rise, it was heavy like a brick, and it had a funky taste. I figured out the undesirable texture… I tested out a different gluten-free flour blend (should have known to stick to my tried and true blend), but the odd flavor and lack of loft stumped me.

Undefeated, I set out to make another loaf. When I got to the part of measuring out the baking powder, for some unknown reason, I lifted it to my nose to smell it. I smell most of my ingredients but NEVER baking soda (it doesn’t smell) but this one did and it was of garlic??? Earlier in the week Bob was cooking and used garlic powder, onion powder, and baking soda. Normally, he chases me down to smell the jars before he screws the lids back on (since he can’t smell), but this time around, he got distracted, twisted the lids on, and put them back in the spice drawer. As you can guess, the lids on the garlic powder and baking power got swapped. Mystery solved!

gluten-free, vegan, yeast-free swedish limpa bread

When I shared the story with Bob, we both chuckled because it reminded us of another incident that happened a handful of years back when I put the wrong fuel in our Volkswagen Bug. Bob typically drives whenever we motor about but this particular day, I decided to drive. On the way home, I swung into the gas station to fill the gas tank. I put jumped out of the car, removed the gas cap, jammed the nozzle in, and hit the lever. Fuel was pumping in at lightning speed.

As the tank was filling, I motioned for Bob to roll his window down. I asked him, “This car takes regular, right?” He laughed, looked at me sideways, and then looked panic. “Ahh, NO, it takes diesel! You didn’t put…” I quickly cut him off, “I DID! I DID put regular gas in the tank!” We had to tow the car home where Bob and my Uncle Lonnie tore the car apart to drain the gas tank, the fuel lines, and so forth. As soon as they reassembled the car, Bob told me to run it down to the gas station to put DIESEL in it.  I have never been so nervous in my life.

So, what MADE me think to smell the jar of baking soda? I’ve never done that before. What MADE me think to question the fuel that I was putting in the car?! I’ve never done that before. I am so thankful that Bob and I operate in grace and ease when it comes to making mistakes in life. We have learned to laugh a lot throughout our marriage; getting mad just never made sense.

The texture, appearance, and flavor of this bread are spot on (according to my taste buds), despite not being made with traditional ingredients or technique. It is a rich, brown color, hearty, springy, and loosely dense. It has a deep “rye” flavor, a flavor of the earth, and one full of character.  And let’s not forget about the orange zest… just enough was added to kick in as a lovely aftertaste… giving you that Swedish bread shop experience.

Slashing / Scoring the Bread

Slashing the dough properly creates a beautiful loaf of bread, plus it helps it rise in the oven. If your slashes are not deep enough, the dough may tear open on the top or bottom of the loaf, leaving you with bread that tastes delicious but doesn’t live up to its artistic potential. The loaf can also end up being a touch dense if you don’t slash deep enough, because it won’t open up to release all the steam building up.

Cooling Time and Its Importance

Don’t allow the intoxicating aroma of freshly baked bread to entice you to cut the bread too soon after removing it from the oven. The loaf needs to cool at least 30 minutes, and ideally more like up to two hours. When you pull the bread out of the oven, it is still baking inside. Cutting into a loaf too early will stop this process and result in a very gummy loaf.

I hope I didn’t bend your ear too long on this post. It was fun to reminisce. If you find yourself adventurous and you make this bread, please be sure to leave a comment below. I want to give a special thank you to Juanita, who inspired me to make this bread in one of our Facebook group postings. blessings, amie sue

gluten-free, vegan, yeast-free, swedish limpa (bread)Ingredients

Yields one loaf

Psyllium Gel

Main Bread Ingredients


Psyllium Gel

  1. In a bowl, whisk together the water and psyllium.
  2. Set aside to thicken while preparing the dry ingredients.

Dry Ingredients

  1. In the mixing bowl that we are going to knead the bread in, whisk together the ground oats, sorghum flour, ground buckwheat, arrowroot, cacao powder, coconut sugar, caraway seeds, aniseed, fennel seeds, salt, baking soda, and baking powder.
    • To grind the seeds of caraway, anise, and fennel, place them in a coffee/spice grinder and break them down to a powder.

Mixing and Baking the Dough

  1. Preheat the oven to 350 degrees.
  2. Add the psyllium gel, molasses, and orange zest to the dry ingredients.
  3. Using either a hand mixer or a free-standing mixer with dough attachments, knead for 5 minutes (set a timer on your phone) to ensure that it gets kneaded enough (don’t we all love feeling needed?).
    • Start the mixer on low until the flour is folded in, then turn it up one speed.  If you start off at too high a speed, the flour will jump out of the bowl.
  4. Shape the dough into a round or oblong shape and place it on the baking sheet.
  5. Score the top of the bread with the tip of a sharp knife, 1/4″-1/2″ deep.
  6. Dust the top of the dough with coconut sugar.
  7. Bake on the center rack for 50-60 minutes.
    • Take the loaf out of the oven and turn it upside down. Give the bottom of the loaf a firm thump! with your thumb, like striking a drum. The bread will sound hollow when it’s done.
  8. When it’s done baking, slide it onto a cooling rack and wait to cut when cool.

Dutch Oven Method (if using)

  1. Place the empty Dutch oven and lid inside the oven and preheat the oven to 350 degrees (F).
  2. Once preheated and bread is ready to bake, remove the Dutch oven and place it on the stove. Be careful not to touch the Dutch oven or lid without oven mitts because it will be hot! Place the dough on a piece of parchment paper and transfer it into the HOT Dutch oven. Cover with the hot lid and bake for 50 minutes.
  3. Remove hot lid and bake another 10 minutes.
  4. Use the parchment paper to lift the bread out of the Dutch oven and cool on a wire rack until nearly room temperature before slicing.


  1. Once the bread has thoroughly cooled, you can wrap it. It should last up to roughly 5 days.
    • Brown paper bag: This will better protect your loaf and allow for good air circulation, meaning that your crust won’t get soft. Some people claim that a sliced loaf stored cut-side down in a paper bag will stay the freshest.
    • Plastic bag: If you want to avoid staling at all costs, go with a plastic bag. Make sure to get as much air out of there as possible before sealing. Your crust will soften, but your bread won’t dry out or harden prematurely. Make up for unwanted softness with toasting.
    • Tea towel: Wrap the bread in a tea towel, then place it in the bread box.
    • Fridge: Whether you store it in the fridge is up to you. Many people feel that bread in the fridge turns stale quicker. If you’re not going to finish a loaf in the first few days after baking it, you might want to freeze it until you’re ready to eat it.
  2. Freezing: Rather than freezing the loaf as a whole, preslice it and place wax or parchment paper in between each slice before sliding it into a freezer-safe container. That way you can pull out 1,2, or as many slices as you want.

16 thoughts on “Swedish Limpa (Rye-Like Bread) | Gluten-Free | Vegan | Yeast-Free

  1. GG says:

    Hi Amie Sue,
    This bread looks delicious and I would love to make it. However, I only have in the house psyllium husks and flakes but not powder. Is the difference big enough to affect the taste if I use those two kinds only? What about the quantity? Do you think I should try to make into powder the husks? Or flakes? Thank you.

    I lol at your stories. I did it too once using cinnamon instead of paprika. Laughing at yourself is the best laugh. 🥰😂 Many thanks for all these warming heart recipes and their originality.❤️❤️❤️

  2. GG says:

    Oops, I realized I missed the word “or” in your recipe, Amie Sue. Now I have the answers to my first message.

    I will let you know how my limpa turned out 🥰
    Hugs and many thanks,

    • amie-sue says:

      Good day GG… no worries, I am glad you found your answer before I had a chance to respond. :) I hope you enjoy the recipe and please be sure to let me know. blessings, amie sue

  3. Cogoudo says:

    Good afternoon, Amie Sue &
    Happy St Patrick’s Day!

    For baking the bread on a sheet, what temp should the oven be – 350?

    Thank You,

    • amie-sue says:

      Good day, Cogoudo,

      Happy St. Patrick’s Day to you too. :) The baking temperature is 350 degrees (F), regardless of what type of pan you use. I adjusted it so it was more clear. Enjoy and have a blessed day, amie sue

  4. GG says:

    Hi Amie Sue, again,
    I still did not make the LIMPA as I need a couple of more ingredients.
    I was wondering if you soaked and dehydrated the buckwheat before you used it in the bread or maybe it would not make a big difference health or taste wise for a 1/2 cup.
    I got a whole package of organic, raw buckwheat, and I am not sure if I should soak the whole thing and dehydrate before I start using it.
    Advise please! Many thanks

    • amie-sue says:

      Good evening GG,

      As far as the buckwheat goes… you can use it either way. For better digestion and absorption of nutrients, I recommend soaking and dehydrating them first. I am in such a habit of presoaking/dehydrating all my nuts and seeds so they are ready for recipe making. If you don’t have time to do it, you can skip that step. I hope this helps. blessings, amie sue

      • GG says:

        After reading most of your buckwheat posts, I realized that this is what I should have done.
        Thank you for confirming it.
        Hugs and blessings of health to you & Bob!

  5. sosew77 says:

    Hi Amie Sue,
    I can hardly wait to get home and try this! And I’m thrilled that I could inspire you to make this recipe for us! My mouth is watering just remembering the bread from the little bakery in Milaca, MN where we bought and enjoyed it! My grandfather—my mom’s dad—was Swedish and my grandmother Norwegian, so we had tastes here and there of different Scandinavian foods. The limpa was the most deliciously memorable!

    • amie-sue says:

      Good day Juanita,

      Oh, I sure do hope that it lives up to your memory :) I have a lot of family from MN as well with the same background. Thanks so much for sharing. hugs, amie sue

  6. Joanie says:

    Amie Sue – This recipe is genius! Thank you for putting so much time into creating recipes that are healing and delicious! I truly appreciate that you include the metric measurements because I just started following it in recipes that include metric instead of the US customary system and realize how much of a difference it makes in how the recipe turns out. :) Joanie

    • amie-sue says:

      Good day Joanie,

      Thank you so much for the positive feedback. I truly appreciate it! I have been working more and more on adding weight measurements, especially on the bread recipes. It makes a big difference. :) I hope you enjoy the recipe. Keep me/us posted. Have a blessed and happy day, amie sue

  7. Shlomit says:

    Oh my, I have never heard of Limpa bread. The use of dried seeds are very intriguing. I would need to get those and try making this bread! Thank you Amie-Sue and God bless you!

    • amie-sue says:

      You are so welcome Schlomit. I loved rye bread back in the day when I ate gluten… so creating this recipe brought back an ole’ favorite and one that is much healthier for me. Enjoy! amie sue

  8. Shlomit says:

    I have made this bread today and very happy with the result. I didn’t have a stand mixer so I kneaded the dough by hand using a wide rubber spatula using a fold and tuck motion. This is my first time eating Limpa bread and the taste was very intriguing. I will make this again. Thank you for sharing this recipe Amie-Sue

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