📝 About This Recipe
A quintessential Swedish staple, Sirapslimpa is a soft, dark, and slightly sweet rye bread that fills the kitchen with a comforting aroma. Its characteristic deep flavor comes from dark molasses (mörk sirap) and a fragrant blend of anise, fennel, and caraway seeds. Perfectly chewy with a subtle hint of orange zest, this loaf is a beloved classic often found on a 'smörgåsbord' or enjoyed as a cozy afternoon snack with salted butter and cheese.
🥗 Ingredients
Yeast & Liquid Mixture
- 2 cups Whole milk (lukewarm, about 98°F/37°C)
- 50 grams Fresh yeast (or 14g active dry yeast)
- 1/4 cup Unsalted butter (melted and cooled slightly)
- 2/3 cup Swedish dark syrup (Mörk Sirap) (can substitute with dark molasses or treacle)
Flour & Spice Blend
- 3 cups Fine rye flour (sifted)
- 4 1/2 cups Bread flour (plus extra for dusting)
- 1 teaspoon Anise seeds (crushed in a mortar)
- 1 teaspoon Fennel seeds (crushed in a mortar)
- 1/2 teaspoon Caraway seeds (optional, for extra depth)
- 2 teaspoons Sea salt (fine grain)
- 1 tablespoon Orange zest (freshly grated)
Finishing Glaze
- 2 tablespoons Strong brewed coffee (room temperature)
- 1 tablespoon Dark syrup (mixed with the coffee)
👨🍳 Instructions
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1
Begin by crushing the anise, fennel, and caraway seeds in a mortar and pestle until they are fragrant and broken down into a coarse powder.
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2
In a large mixing bowl or the bowl of a stand mixer, crumble the fresh yeast. Pour the lukewarm milk over the yeast and whisk until completely dissolved.
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3
Add the melted butter, dark syrup, and orange zest to the yeast mixture. Stir until well combined and the syrup is integrated.
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4
In a separate bowl, whisk together the rye flour, 4 cups of the bread flour, the crushed spices, and the salt.
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5
Gradually add the dry ingredients to the wet mixture. If using a stand mixer, use the dough hook on low speed. If mixing by hand, use a sturdy wooden spoon until a shaggy dough forms.
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6
Knead the dough for 8-10 minutes in the mixer or 12-15 minutes by hand on a floured surface. The dough should be smooth, elastic, and slightly tacky, but not sticking to your fingers. Add the remaining 1/2 cup of bread flour only if necessary.
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7
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free spot for about 60 minutes, or until doubled in size.
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8
Punch down the risen dough and divide it into two equal portions. Shape each portion into an oval loaf (limpa) about 10 inches long.
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9
Place the loaves on a baking sheet lined with parchment paper. Cover again and let them rise for a second time for 45 minutes.
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10
Preheat your oven to 375°F (190°C). Use a sharp knife or a razor to make 3-4 shallow diagonal slashes across the top of each loaf.
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11
Bake the loaves in the center of the oven for 35-40 minutes. The bread should sound hollow when tapped on the bottom and have a deep mahogany color.
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12
Immediately after removing the bread from the oven, whisk together the coffee and syrup for the glaze and brush it generously over the hot loaves. This creates the signature shiny, slightly sticky crust.
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13
Transfer the loaves to a wire rack and let them cool completely before slicing. This is crucial as the rye continues to set its structure as it cools.
💡 Chef's Tips
To get the most flavor out of your spices, toast the whole seeds in a dry pan for 1-2 minutes before crushing them. If you cannot find Swedish 'Mörk Sirap', a mixture of 70% molasses and 30% honey is a great substitute. Avoid adding too much flour during the kneading process; rye dough is naturally stickier than all-wheat dough, and over-flouring will lead to a dry, dense loaf. For a softer crust, you can cover the loaves with a damp kitchen towel immediately after brushing with the glaze while they cool.
🍽️ Serving Suggestions
Serve thick slices with high-quality salted butter and a sharp Swedish cheese like Västerbottensost. Top with thin slices of smoked ham and a dollop of sweet honey mustard. Enjoy as a classic open-faced sandwich (smörgås) with liver pâté and pickled cucumbers. Pairs beautifully with a cup of strong dark-roast coffee or a glass of cold milk.