Christmas Swedish Rye Bread (Limpa bread)

One of my favorite childhood memories during Christmas, was walking into the house on a chilly December day, to the sweet licorice smell of my Mom pulling a fresh loaf of Swedish Rye Bread out of the oven. She would cut my sister and I a slice, slather it in butter and serve it to us on a paper towel to devour. That first bite, infused with tangy and sweet molasses and a hint of licorice from the fennel was so satisfying. We would wait all year for Mom to make her famous Christmas bread. It's a family tradition that started with my grandma Ruth back when my Mom was little, living in Smolan Kansas in the 1960's. 

McPherson Kansas had a strong population of Swedish immigrants coming to America starting in the late 1860's to farm the land. Agriculture was booming here in America, while back in Sweden, many were being forced to leave due to famine and unemployment. Kansas was promoted by the railroad and immigration companies as a nice place to settle with a strong religious community. As the Swedish traditions were handed down from year to year, my Grandmother was given the recipe for Limpa bread from one of the Swedish women that lived nearby. Back then, as a frugal way to bake, they used to let the bread raise and bake in a coffee tin, creating beautiful round loaves with the trademark coffee tin rings on the outside. 

The last couple of years, I've been baking Christmas bread with my Mom and keeping the tradition alive. I recently took a loaf to a friends' birthday party and was amazed to see that the entire loaf was eaten in a matter of minutes! The mini loaves make for great neighbor and friend gifts for a last minute, baked with love warm treat. I'd love to hear what your family traditions are in the comments below. 

Alexander Skarsgård aka Eric Northman on True Blood

I keep making this bread year after year trying to lure my favorite Swede, Alexander Skarsgård to my doorstep, but sadly he has not received the message yet. Please spread the word for me and let him know that I'll have plenty of Limpa bread for him on Thursday morning. Santa, are you listening?!  Well, it's worth a shot! I hope you all have a Merry Christmas and find a new family tradition to enjoy this year. 


Swedish Rye (Limpa) bread

Sponge:
1 tsp sugar
1/2 tsp salt
2 pkg yeast
1 1/2 c warm water

Add 2 cups white flour. Mix to blend, set into a greased large bowl, cover in plastic wrap and let the sponge rise for one hour. 

Dough:

2 1/2 cups rye flour
2 cups hot water
1/2 cups vegetable shortening
3/4 cups molasses
2-3 teaspoons ground fennel
2 teaspoon salt
1/2 cup brown sugar

Beat until smooth- add sponge
6 cups white flour, knead

Let raise until double- punch down

Divide the dough equally into 3 large loaf pans, or 6 small

Score the top of each loaf in 3 places to allow even raising. Let the loaves rise again for one hour in the pans.

Bake at 350° for 30-35 minutes.


This bread is great fresh out of the oven with just butter, but it also works well with jams or jellies, or a slather of cream cheese. It makes the best toast in the world and would be a perfect addition to your Christmas breakfast feast.