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Sirapslimpa, Swedish sweet rye bread, Bread

Sirapslimpa (Swedish-Style Sweet Yeast Bread)

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Sirapslimpa is atraditional Swedish sweet rye bread made with a mix of wheat and rye flours,dark syrup, and a touch of butter, giving it a soft, slightly sweet flavour. Itis baked as a loaf and often enjoyed sliced with butter or cheese.
Course Breakfast, Brunch
Cuisine Swedish
Prep Time 20 minutes
Cook Time 30 minutes
Proofing time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings 6
Author sumisculinarynotes

Ingredients

  • 240 g vetemjöl special Bread flour
  • 7 g instant dry yeast
  • 140 g rågsikt rye flour
  • 230-250 ml milk
  • 25 g room temperature butter
  • 70 g mörk sirap dark syrup
  • 1 tbsp sugar
  • ½ tsp salt

Brushing

  • 1 tbsp mörk sirap dark syrup
  • 1 tbsp water

Instructions

  • If using instant dry yeast, you can mix it directly with the flours. If you prefer, you can dissolve it in a little lukewarm milk (from the 230–250 ml) with the sugar and let it bloom for 5–10 minutes.
  • In a large standmixer bowl, combine vetemjöl special, rågsikt, sugar, instant yeast, mörk sirap and salt.
    240 g vetemjöl special, 7 g instant dry yeast, 140 g rågsikt, 1 tbsp sugar, ½ tsp salt, 70 g mörk sirap
  • Warm the milk slightly (lukewarm, about 37°C).
  • Gradually add the lukewarmmilk to the dry ingredients. Mix until a sticky dough forms.
    230-250 ml milk
  • Knead by hand or with a stand mixer for 8–10 minutes until the dough is smooth and elastic.
  • If the dough is too sticky, add a little extra flour, a teaspoon at a time.
  • Add the softened butter and knead until the butter is fully incorporated.
    25 g room temperature butter
  • Place the dough in a lightly oiled bowl and cover with a clean cloth or plastic wrap.
  • Let it rise in a warm place for about 45–60 minutes, until doubled in size.
  • Punch down the dough gently to release air.
  • Shape into a loaf, braid, or rolls, depending on preference.
  • Place on a baking sheet or in a loaf pan lined with parchment.
  • Cover and let the shaped dough rise for another 20–30 minutes.
  • Preheat oven to 200°C.
  • Mix 1 tbsp mörk sirap with 1 tbsp water. Brush lightly over the top of the dough before baking.
    1 tbsp mörk sirap, 1 tbsp water
  • Bake in the preheated oven at lower part for 30-35 minutes or until golden brown and hollow-sounding when tapped on the bottom.
  • Let cool on a wire rack. Optionally brush again with the syrup glaze for extra shine and sweetness.