5 from 1 vote

Swedish Limpa (Sirapslimpa)

TYPE : Swedish
Bread
YIELD : 2 loaves / 32 slices
CALORIES : 130 kcal
PREP TIME : 20 mins
COOK TIME : 40 mins
TOTAL TIME : 5 hrs

INGREDIENTS :

Starter sponge

  • 3 cups (7 dl) bread flour (all-purpose works too)
  • 1 tsp instant yeast or 25 g fresh yeast
  • 2 cups (5 dl) lukewarm milk

Main dough

  • 2 1/2 cups (6 dl) rågsikt (1 cup rye flour + 1 1/2 cup bread flour)
  • 1 tsp each of ground caraway and fennel (or anise)
  • 1/2 cup (1 dl) dark corn syrup (or Swedish ljus sirap)
  • 1/2 cup (1 dl) sugar
  • 2 tsp salt
  • 3/4 stick (75 g) soft butter, cut into pieces

INSTRUCTIONS :

  • Mix and knead the starter sponge for 10 minutes. Cover and allow to rise until double the size (1 – 2 hours).
  • Add the remaining ingredients and knead for another 10 minutes. Cover and allow to rise until double the size (1 – 2 hours).
  • Shape into two loaves and place in greased loaf pans (or on a lined baking sheet). Prove until about double the size (about 1 hour).
  • Meanwhile, set the oven to 350°F (175°C).
  • Bake for 40-50 minutes. The inner temperature should be 206°F (97°C) when done.
  • Brush with syrup diluted with water when hot out of the oven, then let them cool in the pans under a towel.

NOTES :

This is a modified version of a recipe by matgeek.

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