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swedish filmjölkslimpa (seeded buttermilk bread)

Photo by: Ingalls Photography
review
Private Recipe by
Annacia *
Moose Jaw, SK

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."

yield serving(s)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For swedish filmjölkslimpa (seeded buttermilk bread)

  • unsalted butter, for greasing
  • 2 c
    whole wheat flour, plus more for dusting
  • 2 c
    buttermilk
  • 1/2 c
    molasses
  • 2 c
    rye flour
  • 1/2 c
    sliced almonds
  • 1/3 c
    flaxseed
  • 1/3 c
    sunflower seeds, shelled
  • 1/4 c
    pumpkin seeds
  • 3 Tbsp
    sesame seeds
  • 1 Tbsp
    kosher salt
  • 1 tsp
    baking soda

How To Make swedish filmjölkslimpa (seeded buttermilk bread)

  • 1
    Heat oven to 350°. Grease a 9" x 5" x 2¾" loaf pan and dust with flour; set aside.
  • 2
    Stir buttermilk and molasses in a bowl. Add flours, almonds, seeds, salt, and baking soda; mix until dough forms and transfer to prepared pan.
  • 3
    Bake until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
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