Christmas Eve Smorgasbord Limpa Bread

Christmas is the only day I don’t feel guilty taking a 5-hour nap after playing charades in my pajamas until noon. What a lovely holiday. Great to see our West Coast family, so many highlights, and thrilled to have a vacation for a few days.

Charades by the tree–my brother trying to get us to guess “bowflex” —Image  Izzy sleeping through all kinds of provocation, especially by two-year-old nephews. Image

Dice games after dinner with a precocious schnauzer heading up the table.  (Very small, this shot something like a Where’s Waldo?)Image  Bacon-topped maple bars courtesy of my father-in-law. Image

This year at KP’s family’s Swedish smorgasbord, I was charged with the responsibility to bake up the traditional limpa bread, a dark rye.


Christmas Eve Smorgasbord Limpa Bread

recipe by Lynn Binsacca (I think?!)

1 ½ cup sourdough starter

1 cup milk (scalded, or at least warm warm)

1/3 cup sugar

¼ cup molasses

2 tablespoons orange peel

2 tsp anise

2 eggs

2 tablespoons melted butter

2 ½ cups rye flour

2 ½ to 3 cups all purpose flour

Mix all ingredients, knead, and let rise in an oiled bowl for 2 to 3 hours in a warm place. For proofing, set dough to rise on a baking sheet or peel and parchment. Preheat oven to 375. Slash. Bake for 30-35 minutes. Serve at a smorgasbord.


Merry Christmas to all, and to all a good night.

3 thoughts on “Christmas Eve Smorgasbord Limpa Bread

  1. What a beautiful family, home, and bread! Is that the house you grew up in? Also, it’s quite an honor to be asked to make a traditional family recipe, my dear! 🙂

    1. Yes, it’s my parents house in Portland, Oregon. A foreshadowing of heaven, temperatures never dropping too far below forty. We leave today, too bad!

      Sent from my iPhone


      1. Stunning! Your family is now cooler than ever in my mind 🙂 Aaaahhh, enjoy those balmy temps while you can! You’ve probably heard what you’re coming back to 🙁

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