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Swedish limpa bread recipe

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telegraph.co.uk

This Scandinavian bread doesn’t require a rye sourdough starter. It contains rye flour but only a small amount. If you don’t have Scandinavian dark syrup – though you can get it online (scandikitchen.co.uk) – use golden syrup instead.

The spices and the orange zest make this very distinctive and it’s quite sweet, too. Wonderful with cheese as well as jam.Prep time: 25 minutes, plus 3 hours to prove | Cook time: 45 minutesOne medium-sized loafWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..

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