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.
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 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.