Sirapslimpa (Limpa) — Swedish Golden Syrup Loaf | Nordic Baking Book #6 скачать в хорошем качестве

Sirapslimpa (Limpa) — Swedish Golden Syrup Loaf | Nordic Baking Book #6

Soft, dark, and gently aromatic. Sirapslimpa is Sweden’s golden syrup loaf — a sweet rye bread with notes of fennel, aniseed, and caraway. Traditionally served with hard cheese and a glass of cold chocolate milk, it’s the taste of Swedish nostalgia: syrup-scented kitchens and glossy brown loaves cooling on the counter. — Recipe (Yield: 2 × 1 L loaves) — Use: Breakfast, smørbrød, or fika with butter and cheese Bake: 175 °C / 345 °F, 40-50 min (98-99c internal temp.) INGREDIENTS • 500 ml (2 cups + 2 tbsp) milk • 50 g (3 ½ tbsp) butter • 150 g (½ cup + 2 tbsp) golden syrup, plus extra for brushing • 25 g (¾ oz) fresh yeast • 450 g (3 ½ cups) strong wheat flour • 350 g (2 ½ cups) rye flour (rågsikt or medium rye) • 12 g (2 ½ tsp) salt • 1 tbsp crushed fennel seeds • 1 tbsp crushed aniseed • 1 tbsp crushed caraway seeds PROCESS Warm milk, butter, and syrup until melted. Cool to room temp. Dissolve yeast into the mixture and add flours, salt, and spices. Knead 8–10 min until smooth and elastic. Cover and bulk ferment 1½ hr, or until doubled. Divide dough in two, shape into logs, and place in greased tins. Proof 30 min. Bake 40-50 min at 175 °C / 345 °F, until deep brown and aromatic. Brush with sirrup while stil hot. Cool fully befoce slicing.. QUICK SCIENCE • Golden syrup = inverted sugar → adds moisture, gloss, and extended shelf life. • Rye flour limits gluten → tender, slightly dense crumb. • Aromatic seeds provide natural antimicrobial oils → subtle preservation and perfume. PAIRINGS • Västerbotten or aged cheddar with butter • Liver pâté + pickled cucumber • Salted butter + orange marmalade GEAR NOTES Loaf tins (1 L each), dough hook, pastry brush, wire rack. #sirapslimpa #sweden #nordicbaking #ryebread #scandinavianrecipes #breadscience #harvestandgrain