📝 About This Recipe
Vörtlimpa is the quintessential soul of the Swedish Christmas table, a dark, aromatic rye bread steeped in centuries of tradition. Infused with a rich reduction of porter and stout—mimicking the traditional brewer's 'wort'—this loaf offers a complex profile of molasses, ginger, and bitter orange peel. Its dense yet tender crumb and nostalgic spiced aroma make it the ultimate vessel for holiday hams and sharp cheeses.
🥗 Ingredients
The Wort Liquid Base
- 330 ml Porter or Stout beer (one standard bottle)
- 1/2 cup Dark molasses (Mörk sirap) (Swedish dark syrup is ideal)
- 75 grams Butter (unsalted)
- 150 ml Water
The Spice Blend
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Ground Cloves
- 1 teaspoon Ground Cardamom (freshly ground preferred)
- 1 tablespoon Bitter Orange Peel (Pomerans) (dried and finely ground)
- 1.5 teaspoons Salt (fine sea salt)
Dough and Texture
- 50 grams Fresh Yeast (or 14g dry active yeast)
- 300 grams Rye Flour (fine-ground rye)
- 450-500 grams All-Purpose Flour or Bread Flour (plus extra for dusting)
- 1/2 cup Raisins (optional, soaked in warm water for 10 mins)
The Glaze
- 1 tablespoon Dark Molasses
- 2 tablespoons Warm Water
👨🍳 Instructions
-
1
In a medium saucepan, combine the porter, water, molasses, and butter. Heat gently until the butter is melted and the mixture reaches roughly 37°C (98°F) for fresh yeast, or slightly warmer for dry yeast.
-
2
Crumble the yeast into a large mixing bowl or the bowl of a stand mixer. Pour a small amount of the warm liquid over the yeast and stir until completely dissolved.
-
3
Add the remaining liquid mixture to the bowl, followed by the ginger, cloves, cardamom, ground bitter orange peel, and salt. Stir to combine the aromatics.
-
4
If using raisins, drain them well and fold them into the liquid base now.
-
5
Begin adding the rye flour first, stirring with a wooden spoon or the dough hook attachment until a thick paste forms.
-
6
Gradually add the wheat flour, one cup at a time. Knead the dough for about 10 minutes by hand or 7 minutes in a mixer on medium-low speed. The dough should be smooth, elastic, and slightly tacky but not sticking to the sides of the bowl.
-
7
Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free spot for 60 minutes, or until it has doubled in size.
-
8
Turn the dough out onto a lightly floured surface. Divide it into two equal portions and shape them into smooth, oval loaves (limpor).
-
9
Place the loaves on a baking sheet lined with parchment paper. Cover again and let rise for a second time for 45-60 minutes.
-
10
While the bread rises, preheat your oven to 200°C (400°F).
-
11
Prick the tops of the loaves gently with a fork several times to prevent large air pockets from forming during the bake.
-
12
Bake in the lower part of the oven for 35-40 minutes. The loaves should sound hollow when tapped on the bottom and have an internal temperature of 96-98°C (205°F).
-
13
In a small bowl, whisk together the molasses and warm water for the glaze. Immediately after removing the bread from the oven, brush the hot loaves generously with this mixture for a shiny, dark finish.
-
14
Transfer the loaves to a wire rack. For a softer crust, wrap the bread in a clean kitchen towel while it cools completely.
💡 Chef's Tips
If you can't find ground bitter orange peel (pomerans), use the zest of one fresh orange and a pinch more clove. Avoid adding too much wheat flour; rye bread is naturally stickier, and over-flouring will lead to a dry, crumbly loaf. For the best flavor development, bake the bread one day before you plan to serve it to let the spices meld. To ensure a perfect rise in cold winters, place your dough bowl inside an unlit oven with a bowl of hot water next to it. If using dry yeast, ensure the liquid is slightly warmer (43°C/110°F) to properly activate the granules.
🍽️ Serving Suggestions
Serve thick slices with salted butter and a slice of traditional Swedish Christmas Ham (Julskinka) and sweet mustard. Pair with a sharp, aged Västerbottensost cheese for a perfect balance of sweet and savory. Toast leftovers the next morning and top with orange marmalade or liver pâté (leverpastej). Accompanied by a glass of chilled Julmust (Swedish Christmas soda) or a spiced Glögg. Excellent as the base for an open-faced herring sandwich during a holiday brunch.