There are certain things you cannot explain concerning memories. Especially those you keep from childhood. Some things seem so insignificant at the moment and they still somehow get stuck with you.

Last year we were spending our Easter holidays in Sweden. We went grocery shopping and bought a skogaholmslimpa ( a rye and wheat sourdough loaf), as an alternative to all the traditional flatbreads the kids had been living on since we arrived. At that time, I just thought this loaf seemed to be a good sandwich bread for the kids, but I was far from imagining that my daughter would ask for a “sandwich bread like the one we had in the tiny house in Sweden” almost one year later (which is a long period of time for a 6-year old).

So here I am in my kitchen, in the Swiss countryside, browsing the Internet for a “skogaholmslimpa” recipe that I could easily convert to sourdough (I adapted the recipe found on lindasbakskola.se). I must say, this rye and wheat sourdough loaf turned out pretty good! This huge loaf disappeared within 24 hours in our household, it is definitely the best proof of success.

So here comes the recipe. I would use one of the following sourdough starters from our shop: Louis Litt, Fergusson, or San Francisco (I used some fresh discards from Fergusson and Louis Litt)

Golden brown Skogaholmloaf
Golden brown Skogaholmloaf
 Dense but fluffy crumb
Dense but fluffy crumb

Sourdough Skogaholmslimpa (This recipe will yield 2 big loafs)

Ingredients :

100g active sourdough starter

7 dl water or milk at room temperature (I used milk in my loafs)

3 tsp salt

100 soft butter

1 ½ dl molasses ( I used dark bread molasse)

9 dl sifted rye flour

Approx 9dl bread flour

Method

  1. Dissolve the starter in the water/milk and add the salt, the molasse and the butter
  2. Add the rye flour and mix until well incorporated.
  3. Add the bread flour, little by little, until the dough gets firm and not too sticky.
  4. Knead the dough for about 10 minutes ( I used my standmixer)
  5. Cover the dough and allow to rise until it almost doubled in volume.
  6. Divide the dough in 2, shape the loafs and put them in loaf tins.
  7. Allow to rest for 2-3 hours (as you know with sourdough, temperature and different factors can influence the dough development, so keep an eye on your tins)
  8. Preheat the oven on 180
  9. Bake for 45-50 minutes until golden-brown
  10. Let cool for some minutes and take the loafs out of the tins. Cover the loafs with a kitchen towel and let them cool on a rack before enjoying them