• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Bread & Buns
    • Breakfast
    • Brunch
    • Cakes
    • Canapés
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Foraged Food
    • Fika
    • Fish
    • Healthy
    • Lunch
    • Main
    • Meat
    • Pickling
    • Preserving
    • Scandinavian
    • Snacks
    • Sourdough Baking
    • Soups
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Workshops
    • Sourdough Baking Workshop
    • Nordic Baking Workshop
  • Photography
  • About

Swedish Seeded Limpa Bread

12th February 2019 By Louise Leave a Comment

Swedish Seeded Limpa

Swedish Seeded Limpa

There is quite a revolution happening in British kitchens, no longer are we satisfied with supermarket pre-packed sliced, we want to master a home baked loaf.  Now if you follow my blog you’ll know that I am a sourdough addict, occasionally though I find I just haven’t had enough time to bake my sourdough.  This is when I’ll make the easiest and simplest loaf of bread you’ll come across, guaranteed!

Rummaging through my recipe file, I came across this recipe, given to me by my mormor (granny).  I have fond memories of making and eating this delicious bread, limpa with a slices of Prästost (Swedish hard cheese), one of my favourites, shared with my grandparents. Having a mutual love of food we inevitably ended up baking something for lunch or fika together.

This is my updated recipe, tweaked a little and a healthier version. Classically this bread contains a fair amount of syrup. Limpa can be made with either yeast or bicarbonate of soda however for speed I’ve used the latter. I am a fan of heritage flour and in this case I’ve used wholemeal spelt, combined with dark rye, both low in gluten. Seeds and nuts add the required texture and crunch.  Traditionally this would be made with a cultured milk,  filmjölk (probiotic cultured milk) I’ve used organic Kefir, which is very similar.

In all honesty it takes me no time to weigh and mix the ingredients, pop in the oven and an hour later I have a lovely home baked loaf!

Print Recipe

Swedish Seeded Limpa

Prep Time18 mins
Cook Time50 mins
soak the seeds for 1 hour prior to baking1 hr
Total Time2 hrs 2 mins
Cuisine: Swedish
Author: Louise

Ingredients

  • 200 g Wholemeal spelt flour
  • 150 g Dark rye flour
  • 100 g Mixed seeds
  • 50 g Chia seeds
  • 50 g hazelnuts, skinned & roughly chopped
  • 400 g Kefir
  • 15 g Black treacle
  • 10 g Honey
  • 30 ml Olive oil
  • 1 ¼ tsp Fennel seeds
  • 1 ¼ tsp Caraway seeds
  • 7 g Fine sea salt
  • 1 ½ tsp Bicarbonate of soda

Instructions

  • Begin by combining the seeds in a bowl. Remove 1 tablespoon of the seeds and set to one side. Add 75ml cold water and soak for an hour.
  • Preheat the oven to 180C (Fan). Line a 900g or 2lb loaf tin with parchment paper, grease the short ends. In a free standing mixing bowl place the flour, fennel, caraway and all but 1 tablespoon of the mixed seeds, the hazelnuts and chia in the bowl with the salt and bicarbonate of soda.  Now add the kefir, olive oil, honey and molasses, turn the speed to low and blend the ingredients briefly.  You may find there is a little flour at the bottom of the bowl, take a spatular and mix it all into together.  The dough is fairly wet but you are just going to tip it into the prepared tin and smooth the top with the spatular.
  • Sprinkle the remaining seeds on the top of the loaf.  Place in the pre-heated oven and bake for 45-50 minutes.
  • Remove from the oven and cool on a wire rack.  Store wrapped in a clean tea towel. It's lovely toasted too.
Limpa Open Sandwich

Limpa Open Sandwich

Tips:

  • Soaking the seeds makes them more digestible.
  • Toast the nuts for added flavour.
  • Use natural yogurt instead of kefir.
  • Vary the ingredients to suit what’s in your larder.  Substitute the spelt flour for white or wholemeal plain flour.
  • add chopped dried apricots for a fruity twist.

Share this:

  • Print
  • Facebook
  • Twitter
  • Pinterest
  • Email

Filed Under: Baking, Bread & Buns, Healthy, Scandinavian Tagged With: Bread, healthy, heritage flour, nordic flavours, scandinavian, Seeds, swedish

Previous Post: « Rhubarb & Blood Orange Frangipane Tart
Next Post: Spiced Lemon Chicken Wraps »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

Contact Louise

Topics

  • Facebook
  • Instagram
  • Pinterest

Newsletter

Please subscribe to receive all new recipes by email.

Latest posts

Lemon and Elderflower Tart

Lemon and Elderflower Tart

30th May 2022

Wild Garlic and Crab Ravioli

1st April 2022

Charred Cabbage with Cauliflower, Miso puree.

Charred Cabbage with Cauliflower, Miso Purée

16th March 2022

Braised duck with Spiced Barley

Braised Duck Legs with Spiced Barley

27th February 2022

Swedish Sourdough Skorpor - (Rusks)

Swedish Sourdough Skorpor – (Rusks)

25th January 2022

Footer

Follow Me on Instagram

With a run of wedding cakes to prepare and a few o With a run of wedding cakes to prepare and a few other projects on the go I haven’t been able to make as much sourdough as I’d like. Well I remedied that yesterday! I double fed my starter on Sunday, to get it really active and then embarked on making ciabatta. Now this has been on my bake list for some time, it’s a lovely loaf with salads or made into a giant sandwich or even toasted. 
I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

6 large free-range eggs room temperature
85g unsalted butter
1 tsp vanilla sugar or extract
160g golden caster sugar
¼ tsp fine sea salt
150g plain flour
3 tbls low sugar berry jam
strawberries and raspberries to filling the cake and decorate
* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.
I can hardly believe that it’ll be midsummer at I can hardly believe that it’ll be midsummer at the end of the week, we’ll be celebrating as a family on Sunday. 

I’ll be posting a few Swedish inspired midsummer recipes in the next few days should you want to celebrate the summer solstice, the Scandinavia way.

Hope you’ve had a lovely weekend.

Copyright © 2022 · Nordic Kitchen stories | Cookie Notice | Website by Callia Web