The Swedish Limpa bread that’s enjoyed throughout the United States is actually a derivative of the Swedish syrup bread, Sirapslimpa. Learn how to make this classic bread from Sweden that is lightly spiced and lightly sweet from the addition of golden syrup.
Find the printable recipe here: https://www.bakeacrosseurope.com/2023/10/17/authentic-swedish-limpa-bread-sirapslimpa/
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5 Comments
I can just imagine that with a thick slice of salted butter, yum!
Thank you for the discussion of the differences in syrups. I have golden syrup and just assumed it was simple syrup that cooked the sugar a little longer to give it a more golden caramel color. Your explanation shone a nice light for some of us that didn't realize we've been confused this whole time!
I love rye bread but also love breads with subtle caraway notes and sweetness. I'm in the process of moving and feel like I'm racking up quite a list of recipes to try once I have a functional kitchen again.
I heard that the Swedes add sugar to everything but I thought this observation was exaggerated, however after watching this video I'm not so sure 😄. Still the taste of this bread must be interesting. Have you tried it for sandwiches? I suspect it may not go well with ham or sausages. Btw, I don't like caraway seeds either but I discovered that their taste is less annoying when you grind them. Great video as always, it's visible that you feel much better and more confident in front of the camera now.
Mmm looks really good!