You know today, the 13th day of December, is special. It’s the day here when young folks wear candles in their hair, lussekatter are eaten and glögg is drunk.
Yep, this is the day we celebrate our favorite Catholic Italian saint usually in a Lutheran church. BUT, today also puts us fully in the Jullov spirit. So read on and join us as we begin my favorite Swedish traditions leading up to Julafton or Christmas Eve. We’ll also be sharing a Swedish Christmas recipe with you.
So, sit back and imagine the beauty of the ceremony.
Warm up the glögg, grab some ginger snaps and don’t forget the Lussekatter (saffron buns).
Perhaps you’re wishing to know more about the Lucia celebration and how to make Lussekatter (saffron buns). Then, just jump over to our “Lussekatter, Glögg and Swedish Christmas Traditions” post from December 2017 and it’s all there. Can’t find glögg at your local libation merchant, well you can jump over to our “Ham, herring and merry…The Swedish Julbord” post from this past Christmas season where you’ll find a recipe. While there, you can also read all about the Swedish Julbord tradition.
Sunday, December 1st was the First of Advent, which is the official kickoff of the Jullov or Christmas Holidays in our part of the world.
This is the day the lights go up on the houses and the trees are brought in to decorate.
But, most importantly it was the day Eva got to open her Lakrids by Bülow Advent calendar. This is serious designer Scandinavian salty licorice candies.
Each day beginning the first of December through the 24th she gets to open another door and retrieve her licorice treats. Now, these little jewels aren’t cheap, they sell here for about US$15/pound, but Eva says it’s worth it. Me, do I like them? No way, I’d sooner eat surströmming. But don’t let my bias get in the way of trying Scandinavian licorice.
These Jullov days also bring wonderful Scandinavian Christmas lunches or Julbords. We recently enjoyed a grand Christmas lunch at a culinary high school in Lund. It was fabulous with many cold and warm dishes.
What was my favorite dish? I always favor the cold seafood side of the feast, so I’d say all the fine pickled herring and smoked or cured fish.
But, the centerpiece of the Swedish Christmas table is always the ham. Now, you’ll likely get an argument regarding the method used to cook the Julskinka (Christmas ham) between a Scanian and an upcountry (folks from North of here) cook. Here in Southern Sweden, we bake our ham, whereas the upcountry folks are more likely to boil their ham. I’ve had both and I say to bake it.
And my friends if your really lucky, perhaps you’ll find some wild boar ham. For my taste, it’s the best. But, no matter what kind of ham or from what part of Sweden, it isn’t Christmas here without the ham.
Now, I could ramble on and provide a detailed tutorial regarding the preparation of the Swedish Christmas Ham. But, Julskinka or Swedish Christmas ham is likely one of the most translated Swedish recipes. So, Google it up or try the recipe over at The Spruce, as it’s spot-on. You say, “then what Swedish recipe are you going to share with us?
You guessed it, I’m making up a loaf of Swedish Jul vörtlimpa or dark Christmas bread. “What’s Jul vörtlimpa has to do with Swedish ham”, say you.
Everything, as you can’t have a proper Julskinka (Christmas Ham) smörgås (sandwich) without a good freshly baked Jul vörtlimpa. Or, if you wish to experience the upcountry Julbröd tradition, just dip a slice of fresh Julbröd into the fat on top of the ham water. So let’s get baking.
Jul Vörtlimpa
Jul vörtlimpa or Jullimpa or Julbröd, call what you want, just call me when it’s ready. Limpa simply translated, is “loaf”. Limpa is a rye-based loaf of bread that’s been around in Sweden for many hundreds of years. But, vört limpa is a recent newcomer as it has only been around for about 400 years. Simply put, vört limpa is a beer wort loaf. We add some special spices, citrus, dark porter beer and a good shot of molasses. Now, the Swedes didn’t invent wort bread or bread with spices and I suspect most cultures have some form of a wort bread. Heck, in Sweden alone there are hundreds of variations.
The word vört or wort in English refers to the liquid magic that that’s extracted during the mashing process of beer and whiskey making.
For baking use, we use liquid or dry malt extract (LME or DME) which is concentrated wort. This is the same stuff home brewers use to make their beer. Malt extract is loaded with sugars and stuff that’s good for you.
Since you likely don’t have any dark malt extract lying around, if you wish, you can intensify the flavor of your vörtlimpa by reducing the Porter beer. But, if you do have liquid dark malt extract lying around feel free to use it. Just add two good tablespoons. To reduce the Porter beer, simmer the beer on the stove until reduced no more than 50%, but still use the full 1-1/4 cup as called out in the recipe. If you wish your bread a bit milder then use straight non-reduced Porter beer as per the recipe. So, you see, we’re making a dark sweet bread with a slight citrus bitterness and a lovely sweetness from the syrup, raisins, orange juice, and the wort. As I mentioned, there are many different versions of this bread bouncing around Sweden, but this one is my fav.
Now, the kryddor (spices) is the key to making an authentic Jul vörtlimpa. In Scandinavia, it’s no problem as we get all the (spices) and wort preblended in a vörtmix, but for most of you outside Scandinavian finding it might be a bit tricky. You use ground ginger, cardamom, anise, fennel and cloves. Those are all doable everywhere, but vörtmix and true Swedish Julbröd also has ground dried pomerans peel. This addition adds citrus flavoring and a slight hint of bitterness to the bread. Since this is one of those hard to find additions, we’ve instead used the orange zest and orange juice to try and somewhat mimic the flavor given to the bread by the ground dried pomerans peel. Now, if you run across this magic dust, toss in a couple of tablespoons and omit the orange zest. You would also want to replace the half-cup of orange juice with Porter beer. For this recipe, we used two-thirds of the spices that a traditional Swedish Jul vörtlimpa would have, so if you’d like, kick up the spices a notch or two.
[easy-image-collage id=6326]Making the bread is straight forward and a “cakewalk” for a bread baker and no big problem for anyone. Form the bread into any shape that suits you. Me, I go for a springform pan. You’ll find that the vörtlimpa is a loose dough and will slump a bit when free-formed. Happy baking and don’t forget to make that ham sandwich and it’s also excellent as toast slathered with butter.
Our take on the adapted Jul vörtlimpa. It’s very close to our bread made with vörtmix, but a bit sweeter which is likely from the orange juice. Also, it lacks the hint of bitterness that the addition of ground dried pomerans peel gives it. In the end, we say go for it because it’s a darn close and a good bread.
Chloe says, “I’m not rating this one as I didn’t get a taste…I was too busy supervising dad cutting the tree. I liked the one next to it better.”
From all of us at Lost in a Pot, have a safe and wonderful Holiday Season!
Thanks for having a read today and your comments are always appreciated. Just scroll down below the recipe to “Leave a Reply”.
Swedish Christmas Rye Bread or Jul vörtlimpa...
Jul vörtlimpa is the traditional Christmas bread of Sweden. It's a sweet rye-based bread that has a blend of nice spices and a touch of bitterness. Perfect with a slathering of Swedish mustard and a thick slice of Christmas ham or just out of the toaster with your morning coffee.
Ingredients
Wet mix
- ¼ cup (57g) orange juice.
- 1-¼ cup Porter beer, at room temperature or reduced Porter. See note 1.
- 2 tbsp (45g) Dark malt extract (optional). See note 1.
- 4 tbsp (85g) Molasses.
- 1 cup (142g) Raisins or currants.
- 4 tbsp (56g) Unsalted butter, at room temperature.
- 1 tbsp Finely grated orange zest.
- 4 tsp Instant or active yeast, or 50g of fresh Swedish yeast.
- ½ tsp Ground ginger.
- ¾ tsp Ground fennel. See note 2.
- ¾ tsp Ground anise. See note 2.
- ¾ tsp Ground cardamom. See note 2.
- Pinch Ground cloves. See note 2.
- 1 tsp Salt.
Dry addition
- 1 1/2 cups (156g) fine rye flour.
- 3 cups (361g) All-Purpose Flour. See note 3.
Garnishing
- 1 egg (large) beaten with 1 tbsp of water.
Instructions
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Begin by covering the raisins (or currants) with the orange juice so they soak while you get your remaining ingredients all set to go.
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In your mixing bowl add the “Wet mix” ingredients (Porter beer, molasses, yeast, orange zest, butter, salt, ginger, and spices) less the orange juice and soaking raisins.
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Add the rye flour and mix thoroughly.
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Stain the orange juice from the raisins and add to the mixer. Reserve the raisins to the side for the moment.
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Next, slowly mix in all of your AP flour allowing the flour to fully absorbed the wet mix and is nicely mixed. For a stand mixer kneed for about 8 minutes until a loose slightly sticky dough forms. Toss in the raisins slowly and blend for a few more minutes.
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Cover, and proof the dough for about 1 hour or until puffy and doubled.
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After the first proof is complete deflate the dough and shape it into a ball, our desired shape. If making a round place your dough into a greased 8" round cake or spring pan. Loosely cover your loaf with greased plastic or your floured cup towel. Be sure and leave room for the rising dough.
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Preheat your oven to 375ºF.
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Now, let your limpa proof for a second time for 45 minutes to 1 hour. When finished, it should be about doubled in size and puffy.
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Prior to baking your limpa, brush it with the beaten egg and water wash and prick the bread with a fork or score the bread with a very sharp knife or lame.
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Then, place the limpa on the center rack of your preheated oven and bake for about 45 minutes. After 20 minutes or so tent the limpa loaf with aluminum foil so as to keep it from over-browning.
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Using a digital thermometer check the loaf for doneness after about 40 minutes. Once the center reaches 190ºF it's ready to be removed and cooled on a wire rack.
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The bread will store for three days when wrapped well and also freezes well.
Recipe Notes
- To intensify the wort flavor you can reduce the Porter beer by simmering the beer on the stove until reduced no more than 50%. But still use the full 1-1/4 cup as called out in the recipe. If using malt extract, do not reduce beer.
- This recipe contains about two-thirds of the spices used in a traditional Swedish Jul vörtlimpa, so if you like, kick up the spices a notch or two.
- The amount of your AP flour might very. Be careful not to add too much as you want a soft and slightly sticky dough.
Mad Dog says
Happy Saint Lucia – that’s a fantastic feast you have prepared! I’m definitely very keen to try the Surstromming and the Jul vörtlimpa
I couldn’t help noticing a little touch of England on your table with the potted Stilton cheese.
The Real Person!
Thanks! During Christmas days we love having a good Stilton to spread on our pepparkaka (ginger snaps) along with a cup of warm fortified glögg.
Mad Dog anyone who wants to try Surstromming should. It’s available in London at Scandi Kitchen (61 Great Titchfield Street), just remember to open it outdoors and preferably underwater. Thanks for stopping by and let me know if you try it…
Angela says
I have a beautiful piece of Stilton in the fridge. I might have to make some gingersnaps just to try this interesting flavor mix. I may try the bread, too. It sounds so rich and tempting. Hoping you both had a lovely Christmas and sending blessings for the coming year.
The Real Person!
Hi Angela, I hope you did get to try the Stilton and gingersnaps combo. You know “Anna’s Swedish Thins” (in the red box) available in most US markets are the same recipe as used in Sweden and indeed they taste the same. Have a great new decade…
Mad Dog says
Thanks Ron. I will have to go and visit the shop! I’ve tried Icelandic rotten shark – I’m sure Surstromming is nicer!
Judith Graber says
Thanks for sharing your wonderful holiday traditions and food especially. I would love a loaf of your bread and what a treat wild boar sandwich would be. I’m not so sure about putting candles in my hair since I had a small fire once many years ago. I won’t even flame desserts and rarely light any of the candles I have.
Happy Holidays Ron to you and your family – love Chloe too – wish I still had a dog as they are the best companions 🙂
The Real Person!
Hi Judi and you’re most welcome. We love sharing our traditions, stories and recipes from over this way. The Jul vörtlimpa is good with any ham, heck it’s even good with peanut butter. Now, don’t you worry about those candles.in your hair. Real candles in the hair are only used under special conditions now. Instead, most of the folks that want candles in their hair for St Lucia use LED battery operated ones.
May you and yours also have a bra jullov…
Gerlinde says
Ron , I am envious of all the good food I am seeing. The bread looks delicious. On one of the photos I thought I saw a red beet herring salad, my absolute favorite. My mother made that every Christmas. Happy Holidays to you and your family.
The Real Person!
Gerlinde, I wish I could send everyone a loaf of the Jul vörtlimpa to try. Good eye, you’re correct about the red beet salad, except this one didn’t have the herring. However, we always have silsallad (with herring) at Christmas. I’ll have a bit for you when we do. Thanks for stopping by.
Gerlinde says
Ron, I am unable to open the page with the herring recipe.
The Real Person!
Thanks for the heads up Gerlinde. I think it’s fixed now, if not, let me know and I’ll send you the recipe.
Rha says
Ron – your Yule post really takes me back to my childhood ! My dearest wish then was to have a crown of lit candles atop my hair on St Lucia’s Day. Already romantic then it seems 🙂 ! And, having been lucky to have partaken of many, many smorgasbords, as I told you before, I thought the Lund culinary school students had prepared a beautiful table. Wish I could reach into the screen to retrieve your plate, tho’ would have chosen even more varieties of herring . . . Your bread perchance may not be baked here for Christmas but I would like to take this opportunity to wish Eva, you and Miss Chloe a blessed Christmas season and health and happiness in your new home for the coming year . . .
The Real Person!
Hi Eha, Thanks for the kind words. I had several types of pickled herring on my plate, they were just covered a bit here and there. The kids did a grand job, I counted nine different types of pickled herring, so I know you would have enjoyed the feast. May the Holidays be kind to you and all those around you. Thanks for stopping by.
Healthy World Cuisine says
Ron, wishing you and your family a very happy holiday season! It looks like yours has started off with many memories to cherish. Your Jul vörtlimpa is gorgeous! I bet your house smells amazing when it is baking. Perfect with Ham or just with a slather of of your favorite toppings. Chloe seems a tad concerned about the tree cutting process. LOL Hope it went well. Take good care of yourself and enjoy your holiday.
The Real Person!
Bobbi, the house did smell wonderful while the Jul vörtlimpa was baking. The smell of the spices and the orange, as well as the raisins, brought Christmas to mind. Chloe was concerned about the tree cutting until it fell over and then she just wanted to bark at it. Have a wonderful holiday adventure over your way.
Jeff the Chef says
Thanks for sharing your traditions with us, Ron. Your bread looks delicious. I love the look of it in the springform pan. I’m sure it’ll be handy to have that bread with all the Christmas ham about.
The Real Person!
My pleasure Jeff. The bread is yummy and we’ll definitely have an abundance of ham. I like using a springform pan when baking a really loose bread dough. You guys have a warm Holiday Season.
David says
I love reading about the Swedish traditions through the holidays. And the bread looks fantastic, Ron. I’ll have to start looking for malt extract… Not something I see very often in our stores! The flavor must be incredible with the fruit, ginger, anise, fennel, cloves, and cardamom! I hope you and Eva enjoy the season!
The Real Person!
David, we do so enjoy sharing our Jullov traditions with you guys. When we lived in the US, I used to find malt extract at Whole Foods and of course, Amazon sells it. I do think you’d enjoy the bread, even without the malt extract. The best of all to you and Mark this Holiday Season.
David says
I always forget about Whole Foods because it is so expensive! But glad to know! I hope to tackle this during the holidays as long as the doctor clears me for standing in the kitchen!
Ronit says
Thanks for sharing such wonderful culinary traditions.
The bread looks so good! I love the addition of beer and spices. Definitely on my list.
Happy Holidays! 🙂
The Real Person!
We’re glad you enjoyed the read. The bread’s a good one indeed and one I’m betting you’d enjoy. I hope you do give it a try as it has a wonderful Scandinavian Christmas taste. Happy holidays Ronit and thanks for taking the time to have a read.
Frank says
Wow, that’s an impressive spread! Sounds like a wonderful time was had by all. We actually had a mini St. Lucia celebration at the office this year, organized by a Swedish colleague. Nothing like yours, of course, but we had a good time. Happy Holidays!
The Real Person!
Frank, it was indeed an impressive spread and it was all prepared by high school kids at their culinary school. That Julbord image in the post was the main of three cold dish tables. We also had a warm dish, cheese and dessert table. We have got a few more lunch Julbords to attend and the main family Julbord on the 24th. But, I got to tell you, the one pictured will be the best of the season.
Glad to hear you got to enjoy the St. Lucia festivities as I’m sure your Swedish colleague told you, it’s a big day over this way. Enjoy your Holidays…
Jas @ All that's Jas says
Happy Holidays, Ron, Eva, and Chloe! With a table spread like yours, celebrations are sure to be merry and delicious! Wish I were in Sweden this season. 🙂
I rarely make ham (only when husband behaves well, lol) as I’m not a huge fan, but I have to admit that smörgås looks tempting. Thanks for sharing your traditions!
The Real Person!
GOD JUL to you and yours as well Jas. We’re glad you enjoyed the post. Thanks for popping in.
Trisha Douglas says
Ron, Eva, and Chloe —.Merry Christmas from Wes, Claudia, and myself. Happy New Year as well!!
The Real Person!
Hello Trish and God Jul och gott nytt år to you, Wes and Claudia as well. I’ll pass on your greetings to Eva and Chloe. Thanks so much for stopping by.
sherry says
merry christmas. happy holidays etc etc to you and yours Ron. thanks for all the interesting info re your Swedish festivities. we are sweltering away in 39C heat today. thank goodness for air con. this week i will be making irish cream liqueur, and an ice cream cake. and enjoying sweet watermelon chunks . hard to believe that the other half of the world is cold, while we boil…all the best cheers sherry
The Real Person!
Hi, Sherry from down under… We’re hoping you’ve cooled a bit, but hear you guys are in for a hard winter. Wow, 39C is indeed hot. I have memories of those high-temperature miseries from past travels in India and the Gulf Region. Glad to hear the AC is on line and keeping you guys cool. Yum, Irish cream liqueur. I hope you post your recipe. Have a wonderful Holiday Season.
sherry says
the recipe for the liqueur is on the blog ron. just check the archives. cheers sherry
The Real Person!
Thanks Sherry!
Neil says
Thanks for sharing this wonderful traditional bread of Sweden with us Ron. Naturally as it involves having some Beer in it, it’s had to go onto my “must make” list! I enjoyed seeing all those photographs of your delicious spead too. I hope all 3 of you have a wonderful Christmas. Unfortunately I won’t be able to put any candles in my hair. Because I no longer have any hair. Ha ha ha!!
The Real Person!
Hi Neil, I think with all the deep dark wonderful beer you have over your way, you’d be able to make up a delicious Swedish Jul vörtlimpa. Let us know what you think of it.
I’m like you when it comes to the candles in the hair, but they do make a crown with LED candles. Maybe next year. Happy Christmas to you and Lady Lynne!
David @ Spiced says
Ah, bread! I absolutely love making (and eating) bread, so I’m excited to read about this one. I need to put it on my list to bake. (And I actually do have malt extract in my fridge…so I’m all set!) Now as far as candles in hair? I feel like that isn’t the wisest of decisions. 🙂 Also, I agree with you about boiled ham. I can’t say I’ve had the Scandinavian version, but I can say that baked ham beats boiled ham in general. (A good sandwich using leftover baked ham? Yum!)
Also, I’m totally about to order Laura some of those licorices. She loves licorice, and it will be a fun Christmas gift. Me? I can’t stand the stuff. At least that means Laura’s treats are safe around here. Haha! Thanks for the idea!
The Real Person!
Hello David, you’d look good with candles in your hair but perhaps you should try the LED St Lucia crown I was mentioning to Neil.
I know you’ll love this bread and I bet Robbie likes it too, so I do hope you’ll give it a bake.
Let me know how Laura likes the Lakrids by Bülow. They are Eva’s fav…You guys have a wonderful Christmas!!!
Karen (Back Road Journal) says
Your Swedish Christmas traditions sound so special and I thank you for sharing them with us. I agree with you about the baked ham and on your Jul vörtlimpa, it has to be delicious. Wishing all of you the merriest Christmas in your new home.
The Real Person!
Thanks Karen. I believe any holiday traditions is special, no matter what one’s faith or where they live. So, sharing is my honor. Best of the Holiday Season you you guys as well…
Pam says
That’s some good looking ham, Ron! Wouldn’t mind a slice or two now., I like it baked myself. Love your Swedish ways and a lot of it brings back memories since my MIL was Swedish, the limpa etc. And we have made glögg many times, will have to make it again soon, perfect for cold winter weather. Loved reading about your traditions. Here’s wishing you and yours a wonderful Christmas, and hope Chloe gets an extra treat, she’s awesome!
The Real Person!
Howdy Pam! I love a good baked ham and will take it over turkey any day. I’m glad the post brings back good memories. We’re having a tree trimming gathering tonight (we’re running late getting the tree up) and much glögg will be drunk, so I’ll have a sip or two for you. Oh, Chloe loves ham even more than me I think and she gets her share. When it’s baking she lays down in front of the oven and waits. Happy holidays over your way…
Ciao Chow Linda says
I’ve never heard of that bread before, but it looks mighty fine with that ham, that’s for sure. That bounteous table you displayed looks like a real feast. So interesting how different cultures have such different culinary Christmas traditions. It’s wonderful how you’ve embraced the ones in your adopted country.
The Real Person!
It is a wonderful Christmas bread, ham are not. It’s very good out of the toaster as well. You know that table (one 5 tables of food) was completely prepare by the graduating class of our local culinary highschool. I was blown away. It is such a pleasure for me to share our recipes and culture of my adopted Sweden. Have a great Christmas.
Valentina says
What fun the Swedish holiday traditions are — and SO delicious. The bread looks fabulous — I’d love a toasted slice with butter, and my coffee. A very happy holiday season to you and yours. 🙂 ~Valentina
The Real Person!
Valentina, it’s mighty tasty toasted. Here’s hoping you and your houseful have a safe and glorious Holiday Season…
2pots2cook says
So beautiful post Ron ! It is really special time of the year and it is wonderful to see your tradition. I decided to surprise my family with Jul vörtlimpa and will let you know how it turned. I believe my Swedish branch will be amazed 🙂 🙂
I wish you have happy holidays and above all I wish you health and peace in your hearts. Kiss Chloe for me.
The Real Person!
Thanks, Davorka I’m so glad you enjoyed the post and indeed it is a special time of the year. I think it’s great that you’re going to bake a loaf of Jul vörtlimpa. Remember this version was developed for areas that can’t easily find ground dried pomerans peel, so it’s a bit different from traditional Jul vörtlimpa. If you have ground dried pomerans peel where you are at let me know and I give you the traditional recipe. Let us know how it turns out and have a wonderful Holiday Season.
Matt - Total Feasts says
I love seeing Scandinavian feasts, all the food just looks so bright and colourful, and obviously tasty. I’m also with Eva on the salty liquorice front, can’t get enough! The bread looks delicious, perfect for the ham (or a variety of other smorrebrod ideas currently going through my head). I’m excited to try it!
The Real Person!
Hi Matt and welcome. The Julbord is likely our biggest feast day, although Midsummer is also a grand feast day as well. You guys can have my share of salty licorice. Have you ever tried the stuff from Iceland? My god, it’s strong. I hope you do take a go at the bread, it might even be good with leftover Christmas goose or turkey. Thanks for stopping by and having a read.
John / Kitchen Riffs says
I’ve heard of Jul vörtlimpa, but never had it. Don’t see it in stores here, so I guess I’ll have to bake my own. 🙂 I really like rye bread, so I know I’d enjoy this. Fun post — you pack SO much information into your posts. Thanks. And Happy Holidays!
The Real Person!
John, thanks so much for your kind words. I fell in love with Jul vörtlimpa the first Christmas I spent in Sweden. That was 1998 and I’ve made many a loaf since then, but I always struggled in the US to get a close replica of the real deal. So, I was really happy to be able to share a recipe anyone can find the ingredients for and one that had the Swedish vörtlimpa taste. Do give it a go and let us know what you think. And, GOD JUL to you and Mrs. KR.
mimi rippee says
I live in the wrong country. I just love that you experience these cultural rituals. And the food…. just gorgeous food, and with special presentation. I doubt you miss the US just for everything you just wrote about and photographed beautifully in this blog post.
The Real Person!
Mimi, I think you live in a great country, you just need to come here for your holidays. I sure do miss some things in the US. Without a doubt family, but besides that, real corn tortillas, true Mexican food, cheap gas and much more. But, I do love living here. Thanks so much for following the blog and you guys have a wonderful Holiday Season.
Lorraine @ Not Quite Nigella says
Wow the Swedes really know how to do Christmas don’t they? From that amazing sounding ham to the bread. I’ve used porter beer as a glaze and also to make Irish bread. It’s delicious!
The Real Person!
Well indeed we do, but you Aussies do a grand job too. I mean where else can you watch a surfing Santa sipping a cold beer while basking on the
warmhot sunny beach. I love using Porter beer in my bread and pizza crust. Happy Holidays and may the New Year bring cooler breezes and less smoke for you guys Down Under.Tandy | Lavender and Lime says
This is my type of loaf! I am not sure I could be trusted to wear candles on my head. And wild boar ham sounds scrummy! Wishing you an amazing festive season 🙂
The Real Person!
Thanks Tandy, it is a grand loaf indeed. Have a wonderful Holiday Season.
Katerina says
Thanks for sharing this info, Ron, it’s so interesting! I agree, Christmas wouldn’t be Christmas without ham in the centre of the table and I would love a taste of the wild boar ham – sounds very interesting! Wishing you and your family a very merry Christmas!
The Real Person!
My pleasure Katerina, I’m glad you enjoyed the post. It’s Christmas morning here (we celebrate on the 24th) and we’ll be enjoying some of the Jul vörtlimpa and ham in just a few short hours. To you and yours have a safe and wonderful holiday season.
Susan says
I think I have to go with Eve on this one rather than the stinky fish, even though I’ve never had either one 🙂
Merry Christmas to you, Eve, and Chloe!!
The Real Person!
Smart choice Susan as in the end I’d likely take the licorice over the fish too, or maybe not. From all of us in our house to all of you in your house, Happy Holidays…
mjskitchen says
The celebration, the food, the stories, the advent calendar – it all sounds like a wonderful way to celebrate the season. It’s all so beautiful and delicious looking. The Christmas Rye Bread sounds amazing with the molasses, malt and beer. I need to try this one. Thanks so much for sharing such a special time and part of your life. Merry Christmas and Happy New Year!
The Real Person!
Hi MJ and a belated Happy New decade to you as well. You know we had half a loaf of the bread left that we placed in the freezer, so this past weekend we defrosted it and it was as good as fresh baked. Take care and thanks for popping in.
Laura says
Ron, this sounds like an awesome bread! I’m sorry I didn’t get to look at this recipe before the holidays! All of those flavors sound astoundingly good! And so perfect for the Holidays! I’m pinning to my Christmas board!
The Real Person!
Laura, it was an awesome bread and one we look forward to every Christmas. Thanks for the pin and thanks for taking the time to have a read.
Shannon says
Another fascinating and informative post, thank you Ron! I am so excited to try my hand at your Jul vörtlimpa recipe. And I must admit, you completely sold me on the LAKRIDS BY JOHAN BULOW. I actually stopped reading after your description of them to immediately buy a canister of “The Classic,” then came back to your site to read the rest of your lovely post. I am counting down the days until they arrive! Hope your New Year is off to a great start!
The Real Person!
Hi Shannon and Happy belated New Years’. Let us know what you think of the Danish licorice, Eva certainly loves it. Thanks for popping in.
frugal hausfrau says
I’ve been meaning to comment! Your worty bread sounds so amazing and your loaf is just gorgeous! When I was a child I was fascinated with Swedish traditions and still am!
But Boar’s ham?! I can only imagine!
The Real Person!
Hello Mollie, we’re glad to have you stop by. I’m pretty sure you’d like the bread and as I’ve mentioned to others, you can make an everyday version of the vörtlimpa by leaving out the raisins (or not) and replacing the orange juice with more Porter beer. You should make a loaf and impress your Scandinavian friends. Thanks for your comment.
All That I'm Eating says
I love the sound of this bread, I’d love to try some!
The Real Person!
I got to tell you, it not only sounds got it is good and you don’t have to wait until next Christmas to make it. You can make an everyday version by leaving out the raisins (or not) and replacing the orange juice with more Porter beer. Thanks for stopping by.
Dawn @ Words Of Deliciousness says
I hope you had a wonderful holiday season!! The holidays always go too fast. Your bread recipe sounds wonderful. I have never thought of using a springform pan to bake bread in, great idea. I am going to try this.
The Real Person!
Dawn, we had a wonderful holiday as we hope you did as well and yes they flew by indeed. I love using a springform pan for making loose dough loaves of bread. I also like to make Chicago style deep-dish pizza in my large springform pan. Thanks for popping and leaving a comment.
Pauline says
Ron I d on’t know how I missed your beautiful Christmas post, probably because we were with our daughter and hubby in tropical Cairns. What a magnificent Christmas feast you display. The bread has me intrigued, I generally bake rye sourdough these days so perhaps I can incorporate some of your flavours and spices into it. Happy New Year my friend and Hoping 2020 brings lots of culinary delights. Best wishes, Pauline
The Real Person!
Hi Pauline, what a lovely area of Australia to enjoy for the Holidays. I’ve only traveled through Cairns once many years ago and fell in love with the area. I think your sourdough will lend itself to this type of bread well. I make a version using my sourdough rye starter, using a fresh yeast rise. I just leave out the OJ and replace it with more Porter. It makes a wonderful morning or toast. Thanks for stopping by.