Hi Liz, Our Limpa recipe calls for a baking temperature of 350°F for 35 minutes, but you could also try baking your Swedish Rye bread in a 3-4 quart Dutch oven, and bake at a little higher temperature. This should give you a crisper crust. Prepare your Dutch oven by greasing it and placing parchment paper on the bottom (to prevent sticking), and allow the shaped loaf to rise in the pot. Bake the loaf in a preheated 400°F oven for 25 minutes, remove the cover of the Dutch oven, and continue to bake for another 5-10 minutes, or until the top crust is a deep golden brown. Barb

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