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5 from 2 votes
Joululimppu (Finnish Christmas Bread) is a spiced, subtly sweet rye bread and is baked in a round shape scored cross on top. It's dusted tight flour and sliced in a basket lined with a kitchen towel.
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Joululimppu (Finnish Christmas Bread)
Prep Time
25 mins
Cook Time
45 mins
Proof Time
5 hrs
Total Time
6 hrs 10 mins
 

Savor Nordic enchantment with our Joululimppu Finnish Christmas Bread recipe. Aromatic spices, citrus zest, and festive warmth in every bite.

Servings: 6 servings
Author: Gemma Stafford
Ingredients
For the Rye Scald
  • ¾ cup (6 fl oz/180 ml) boiling water
  • ⅔ cup (3½ oz/94 g) rye flour
  • 1 tablespoon fennel seeds
For the Dough
  • 1 ¾ cup (8 ¾ oz/247 g) bread flour
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 teaspoon aniseed
  • ¼ cup (2 fl oz/ 60 g) water, lukewarm
  • 3 tablespoons mork sirap (or molasses)
  • 1 tablespoon (½ oz/14 g) butter, softened
Instructions
Scald the Rye

  1. In a small bowl, combine the boiling water, rye flour and fennel seeds, cover and let sit for 2-3 hours (or overnight).

Make the Dough

  1. In the bowl of a stand mixer fitted with a dough hook (or in a medium bowl if kneading by hand), combine the rye scald with the bread flour, yeast, salt, aniseed, water, mork sirap or molasses and butter.

  2. Knead on low speed for 15 minutes (or if kneading by hand, knead for 25 minutes) until the dough is smooth and elastic.
  3. Cover the bowl with a kitchen towel and let the dough rest for 30 minutes.
  4. Shape the dough into a smooth, round ball and place on a baking sheet lined with parchment paper. Cover the dough with a large, oiled bowl and let rise in a warm place for about 90 minutes.

  5. Towards the end of the rising time, preheat the oven to 450°F (230°C).

  6. Once ready to bake, transfer the dough with the parchment paper to a Dutch oven. Dust the top of the loaf with some flour and score an X across the top with a razor or sharp knife.
  7. Place the lid on the Dutch oven and bake for 20 minutes.

  8. Reduce the oven temperature to 400°F (200°C) and remove the lid of the Dutch oven and continue to bake for another 25 minutes, until the bread is done and sounds hollow when tapped.

  9. Let cool completely on a wire rack before slicing. Store leftovers in an airtight container at room temperature for 3 days or freeze for up to two months. Defrost at room temperature for a few hours.