Swedish Limpa Rye Bread

This limpa takes the classic Swedish rye and dials up the aromatics with anise extract and fennel seeds layered over orange zest and dark molasses.

A spoonful of applesauce keeps the crumb moist (rye flour can dry out fast), while a bit of vital wheat gluten gives the loaf enough structure to rise properly in the machine.

The result is a dense, fragrant loaf with a lightly sweet, licorice-tinged flavor that fills the kitchen with one of the best smells bread can produce.

Load your bread machine, press start, and walk away. That’s the whole recipe.

Kitchen Tips

• The rye-to-bread-flour ratio here is generous, so the added gluten flour is doing real work. Don’t skip it or you’ll get a flat, dense brick.
• Lecithin acts as an emulsifier that helps the crumb stay soft. You can find it at health food stores or substitute a teaspoon of vegetable oil in a pinch.
• Slice this loaf thin. It pairs beautifully with cream cheese, gravlax, or strong aged cheddar.