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228:, made with a blend of rye and other flours. Other flours blended in with the rye, depending on the recipe, can include cornmeal, whole wheat flour or all purpose flour. To add the orange flavor orange oil or orange zest can be used. Although not strictly traditional in the origin area of northern Sweden, some variations on the basic recipe may add raisins or prunes. This is however traditional in southern Sweden where wort bread was adopted later.
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The first step for making the bread is to bring molasses, brown sugar, caraway seeds, wort, and water to a gentle boil, then to add shortening or butter and citrus rind. Once this mixture has cooled to a lukewarm temperature it is combined with activated yeast and rye flour. The dough rises and more
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flour is added to knead the dough in preparation for a second rise, then the tops are brushed with melted butter and the loaves are baked. Some recipes add the molasses mixture to the dry ingredients after the rye flour has been scalded with hot water.
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The recipes vary, some replacing caraway with cardamom, or leaving out the orange peel; in the United States its most common form is an aromatic orange and spice loaf.
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seeds, and often orange rinds, raisins or sultanas, and dark beer, in addition to the wort. Its distinct taste and look is in large part due to the addition of
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which comes in a large variety in regard to whether or not butter-enriched, and which spices are being used. Traditional bread spices are
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211:, hence its Swedish name vörtlimpa or vörtbröd ("wort loaf" or "wort bread"). Modern recipes do sometimes still use
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The Pastry Chef's
Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
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Typically baked during the
Christmas season, the festive wort breads/loaves (
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535:"Baking Central: Swedish limpa is a first step to summery sandwiches"
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595:"Fresh From the Kitchen: Swedish Limpa Bread Made with Rye Flour"
174:. Limpa bread pairs well with jams and jellies, or cream cheese.
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Historically, this bread was leavened with fermented brewer's
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Scandinavian rye bread flavored with caraway and orange peel
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Caraway, fennel, anise, orange peel, beer, raisins, prunes
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Smithsonian Center for
Folklife & Cultural Heritage
158:. It is a typical dish for a traditional Christmas Eve
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Rye flour, molasses, butter, brown sugar, yeast, wort
351:"Hold the Lutfisk: A Swedish Christmas Smörgåsbord"
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572:"Interesting Variations to Breadmaker's Routines"
273:South Dakota State University Extension Ciricular
269:"Scandinavian Ideas for a South Dakota Christmas"
440:"Readers spotlight cakes, breads, and puddings"
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417:. November 20, 1981. p. 90 – via
327:. December 17, 1978. p. 35 – via
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469:"Fixing limpa bread from a family recipe"
446:. April 24, 1991. p. 20 – via
186:Wort bread frosted in the colors of the
388:. May 23, 1974. p. 67 – via
361:Sullivan, Barbara (December 20, 1990).
349:Peterson, Cecilia (December 22, 2014).
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285:. John Wiley & Sons. p. 294.
322:"Pastries - From Bonkets to Babas..."
154:to the dough, making it similar to a
103:-leavened spice loaf, sweetened with
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570:Hansen, Barbara (January 18, 1973).
87:for "loaf") is a sweet Scandinavian
95:. The bread is known in Swedish as
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99:("wort bread/loaf"). It is a
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533:Ode, Kim (June 17, 2015).
363:"Twas the night before..."
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248:List of Christmas dishes
718:Category:Swedish breads
279:Rinsky, Glenn (2008).
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192:National Day of Sweden
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553:"Swedish Limpa Bread"
522:. September 11, 2019.
516:"Swedish Limpa Bread"
308:Wort bread (Vörtbröd)
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33:Vörtbröd in a basket.
773:Scandinavian cuisine
708:Recipes on WikiBooks
136:vörtbröd / vörtlimpa
504:. October 15, 2019.
215:as an ingredient.
42:Vörtlimpa, vörtbröd
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224:adds color to the
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203:Ingredients
178:Preparation
162:smörgåsbord
123:seeds, and
105:brown sugar
58:Scandinavia
21:Limpa bread
778:Rye breads
757:Categories
660:Crispbread
254:References
213:stout beer
71:Variations
675:Lussekatt
385:The Times
156:malt loaf
89:rye bread
50:Rye bread
685:Tunnbröd
680:Mjukkaka
665:Hönökaka
238:Julekake
232:See also
222:Molasses
109:molasses
170:julbord
144:caraway
132:Swedish
117:caraway
85:Swedish
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148:fennel
146:, and
121:fennel
670:Limpa
140:anise
113:anise
101:yeast
81:Limpa
287:ISBN
209:wort
194:2007
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
