Irecently had a most interesting conversation with an aquaintance. She
explained that there are many breads made around the Holiday Season so the
title I had given her was very generic. She did give me another recipe
which is traditional for the holidays.
She also explained that the Scandinavians have special breads for each
holiday throughout the year and these breads are not available at bakeries
at any other time of the year.
Actually the lady is Italian who spent 18 months in Sweden on a job
assignment where she met her husband and learned all about the customs of
that country. A few years ago they bought a large sailboat and sailed from
CA around the world to Turkey where they had to leave the boat and return
home because of job commitments. Last year they flew to Turkey and sold the
boat. Now they have a much larger sailboat (55') which they have moored
down here in our local harbor.
Wort Limpa
This is a classic Swedish Christmas bread used for the traditional Dip (or
dopp i grytan). Slices of wort limpa are immersed in hot bouillon, then
enjoyed steaming hot with ham or sausage.
Wort can sometimes be obtained from large breweries, otherwise stout or
porter is a good substitute.
1 package active dry yeast
1 dl (1/2) cup warm water
2 dl (1 cup) wort or stout
1 tsp salt
4 dl (2 cups) sifted rye flour
2 dl (1 cup) AP flour
1/3 tsp. grated orange zest
50g (2 oz.) butter
1/2 dl (1/4 cup) dark corn syrup
1/2 Tablespoon ginger
1/2 Tablespoon cloves
about 4 dl (2 cups) sifted AP flour
In a large mixing bowl, dissolve the yeast in warm water. Heat the wort
until tepid and add to the yeast together with the salt, rye flour, and 1
cup of the all-purpose flour. Mix well. Cover and leave to rise for one hour.
In a small saucepan, melt the butter. Stir in the syrup and spices, cool
until lukewarm and add to the dough together with the orange zest.
Gradually stir in the all- purpose flour. Cover and let rise for 1/2 hour.
Turn the dough onto lightly floured surface and knead well until smooth.
Shape the dough into a 30 cm (12 inch) loaf and place on baking sheet.
Cover and let rise until double. Prick the top of the bread with a fork and
bake in pre-heated 175 C (350 F) oven for 35 to 45 minutes. A knock on the
bottom of the bread should produce a hollow sound. Brush the top of the
limpa with wort or stout. Wrap the bread in terry towels and let cool on
rack. Makes one loaf.