Limpa with anise

Limpa with anise

Scandinavian Baking
3 round loaves
Columbus Leth

It is a well-known fact that Scandinavians love liquorice. Therefore we also love anise served in many variations, one of them in bread. Spices are part of our heritage and have been in Scandinavia for centuries.


Quantity Ingredient

Day 1

Quantity Ingredient
20g fresh yeast
300ml lukewarm water
125g strong wholemeal flour

Day 2

Quantity Ingredient
600g strong white flour, plus more to dust
200g stoneground rye flour
50g butter, chilled
10g salt
10g anise seeds
50g fresh yeast
350ml lukewarm water
150g dark syrup, see note
1 egg, lightly beaten
50ml cold coffee


  1. Day 1

    Crumble the yeast into the lukewarm water in a bowl and stir to dissolve. Mix in the flour, cover with foil and leave overnight.
  2. Day 2

    Mix the flours in a bowl. Cut the butter into small cubes, add to the flour, then rub it in with your fingers until it looks like crumbs. Add the salt. Pound the anise seeds roughly in a mortar and pestle, then add them as well.

    In another bowl, crumble the yeast into the lukewarm water, then stir in the syrup and the dough from yesterday. Now mix the yeast mixture with the butter mixture to form a smooth dough. Knead on a floured work surface for five minutes. Place in a big bowl, cover with cling film and leave to rise at room temperature for two hours.

    Knead lightly again and form into three even-sized round loaves. Put them on baking trays lined with baking parchment, cover with tea towels and leave to rise in a warm place for 30 minutes.

    Preheat the oven to 200°C.

    Mix the egg with the coffee. Brush the loaves with some of the egg mixture. Spray cold water in the oven to create steam and bake for five minutes, then brush the loaves again with egg mixture and bake for another 25–30 minutes. Leave to cool on a wire rack.


  • Pour the lukewarm water into another large bowl, then crumble in the yeast and add the buttermilk mixture from Day 1. Mix well, then add the flour and salt. Now start kneading with your hands in the bowl. It is very sticky, the idea is just to work the flour into the dough. Cover with cling film and leave for four hours at room temperature.
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