Sourdough Limpa Bread Recipe – Amazingly Simple Swedish Rye Bread

4.67 from 6 votes (6 ratings without comment)

Comment 7 Replies

Recipe Rating

Your Information

  1. That looks like a USA Pans pullman pan. They come in two sizes: 9″, which they call “medium” and is the one to which you provide a link, and 13″, which they call “large” and has 44% more capacity than the 9″. You say to use a “large” pan which hints at the 13″ but link to the 9″ which hints at the 9″ and provide a picture that looks to me like a 9″ loaf. Could you clarify? Thanks.

  2. Trish Reply

    What size tin please?

  3. John Reply

    Sune: Big fan of your recipes, but this Limpa one is a bit confusing to me. I just made it and the amount of dough is almost 2x what you show in the video. I think maybe your rye flour was too much?

  4. If I already have rye starter, how would I go about making the Sourdough Limpa Bread using the rye starter? I love your videos, lots of info.

  5. Valia Reply

    Hi, can I refrigerate the dough in the loaf pan overnight before baking?
    And thanks for the great recipes!