swedish filmjölkslimpa (seeded buttermilk bread)
This rustic whole wheat brown bread is sweetened with molasses and loaded with almonds and diverse seeds. Dense and nutty, it's delicious smeared with sweet butter or as the basis for an open-face sandwich topped with sharp cheese, cucumber, and a juicy slice of tomato. It first appeared in Per Styregård's story "A Midsummer's Dream."
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yield
serving(s)
prep time
10 Min
cook time
1 Hr
method
Bake
Ingredients For swedish filmjölkslimpa (seeded buttermilk bread)
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unsalted butter, for greasing
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2 cwhole wheat flour, plus more for dusting
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2 cbuttermilk
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1/2 cmolasses
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2 crye flour
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1/2 csliced almonds
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1/3 cflaxseed
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1/3 csunflower seeds, shelled
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1/4 cpumpkin seeds
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3 Tbspsesame seeds
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1 Tbspkosher salt
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1 tspbaking soda
How To Make swedish filmjölkslimpa (seeded buttermilk bread)
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1Heat oven to 350°. Grease a 9" x 5" x 2¾" loaf pan and dust with flour; set aside.
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2Stir buttermilk and molasses in a bowl. Add flours, almonds, seeds, salt, and baking soda; mix until dough forms and transfer to prepared pan.
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3Bake until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
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