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 enough time to bake my sourdough. This is when I’ll make the easiest and simplest loaf of bread you’ll come across, guaranteed!
I found this in my recipe file, given to me by my mormor (granny). I have fond memories of eating this delicious bread with a slices of Prästost (Swedish hard cheese), one of my favourites, with a strong cup of coffee shared with my grandparents, I stayed with them for several weeks at a time, each year. Having a mutual love of food we inevitably ended up baking something for lunch or fika.
This is a Swedish loaf called Limpa, now I’ve tweaked it a little, it’s a healthier version as classically it 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 called Filmjölk (probiotic) I have used organic Kefir, which is very similar.
In all honesty it takes me 15 minutes to weigh and mix the ingredients, then it’s popped in the oven for approximately 40-50 minutes, job done.
Swedish Seeded Limpa
- 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 Molasses
- 10 g Honey
- 30 ml Olive oil
- 1 1/2 tsp Fennel seeds
- 1 1/2 tsp Caraway seeds
- 7 g Fine sea salt
- 1 1/2 tsp Bicarbonate of soda
- 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 preheated oven and bake for 45-50 minutes.
- Remove from the oven and cool on a wire rack. Serve with butter or nut butter.
- Store wrapped in a clean tea towel. It's lovely toasted too.