The Swedish rye bread called limpa tends to be a plain-looking loaf, but its flavor is anything but. A mix of spices gives the crumb a warm, heady aroma while orange zest or oil is commonly added for citrusy brightness. Limpa is a classic on the Swedish holiday table, but we think it’s a great bread to bake at any time. Subtly sweet and hearty, it pairs well with cheeses and smoked or cured meats and fish, but it’s also delicious toasted and smeared with salted butter. We use a trio of seeds in our loaf—aniseed, fennel and coriander—and instead of the more typical whole milk or water, we use buttermilk. We like the pleasant tang and subtle richness it provides; it also yields an especially tender, moist crumb. Rye flour of any type—light, medium or dark—works well. But rye is very low in gluten, so the crumb’s structure is supplied by bread flour, which is high in protein. Make sure to allow the loaf to cool completely before slicing.