Here are two recipes for typical, traditional Swedish breads- "Limpa" and "Honokaka" Both breads are on the sweet side (As opposed to crispbread - "knackebrod"- Swedish soft bread traditions are not altogether "healthy" - poor fibre content and often too much sugar for modern tastes). All the same, these breads make a great occasional treat, and they go very nicely with savoury toppings and sandwich fillings. Try the "Honokaka" with smoked salmon or fresh shrimps or "Limpa" with thin slices of spicy sausage or smoked ham.
I have adjusted the traditional recipes a bit:
The original recipes call for melted butter and lukewarm liquid. I personally prefer cold liquid (=long rising times) and not melting the fat before it is worked into the dough (=better crumb texture).
Measurements are all metric.
The pictures are not my own, alas!
LIMPA (2 loaves)
50 g yeast
50 g butter at room temperature
1 deciliter water
4 deciliters full-fat milk
1 deciliter molasses, treacle or golden syrup
2 teasp salt
4 teasp ground anis and fennikel seeds
16 deciliters sifted rye flour + some more for shaping
Syrup Wash: a little syrup dissolved in water or strong coffee
Dissolve the yeast in the milk. Add salt,syrup and spices. Gradually work in the flour, stirring at first and kneading when the dough becomes thick enough to handle. When you are satisifed with the texture, work in the soft (not melted!) butter, shape dough into a ball, cover and leave to rise until double size.
Shaping: Divide the dough into 2 pieces. Shape each piece into an oblong loaf. Place loaves on greased cooking sheet, cover and leave to rise for another 30 minutes. Brush with syrup wash.
Bake at 200 degrees Celsius for about 30 minutes or until a knock on the underside produces a hollow sound.
Brush again with syrup wash. Let cool under a cloth to keep the crust soft.
Do not cut until reasonably cool.
HONOKAKA (12 large pieces)
50 g yeast
50 g butter at room temperature
1 liter full-fat milk
1/2 deciliter molasses, treacle or golden syrup
1 tbsp salt
8 deciliter sifted rye flour
18 deciliters plain white wheat flour
Dissolve the yeast in the milk. Add salt and syrup. Add all the sifted rye flour and stir. Gradually work in most of the white flour, stirring at first and kneading when the dough becomes thick enough to handle. Save some of the wheat flour for final shaping. When you are satisifed with the texture, work in the soft (not melted!) butter, shape dough into a ball, cover and leave to rise until double size.
Shaping: Divide the dough into 12 pieces. Shape each piece into a ball, cover and leave to rise for another 20 minutes.
With a rolling pin, roll each piece into a flat round directly onto warm, greased cooking sheets - one round only on the same sheet. Perforate rounds all over the surface with a fork to prevent bubbling. Bake at 275 degrees Celsius for 3-4 minutes or until surface begins to turn golden.
Let the rounds cool stacked on top of each other under a cloth to keep them soft.
Cut into wedges when serving.
