In past December newsletters, I’ve shared recipes from my family’s Christmas Eve dinner that features Swedish meatballs, the heated adult beverage Swedish glögg and Green Goddess salad dressing. Now it’s time to tell you about the bread I make every year called limpa bread.
This Scandinavian bread was originally made from fermented brewer’s wort, a byproduct of beer making. While some recipes include stout beer as a key ingredient, mine uses molasses, orange rind, fennel and cumin seeds. Limpa is traditionally served at Christmas Eve smörgåsbords. Read more