The “not so cool bread” – syrup loaf
When I was about ten years old (1973), I ALWAYS had a toasted loaf of syrup loaf “Skogaholmslimpa” with butter and a some Swedish Kalles caviar when I got home from school. It was my favorite sandwich all categories.
Back then, we didn´t have as many options of bread to chose from as we have now. Now the shelves are full of sourdough bread, breads of various grains, flours and seeds and this has created two bread camps: bread thats cool and brad that is not cool . My old Skogaholmslimpa is definitely part of the non cool bread… at the moment. But you know what they say…if you wait long enough, it all comes around.
In my Scandinavian kitchen, I cook everything that tastes great and that makes me remember classic nordic food, comfort food and … Ingemar Stenmark. (the world best Swedish down hill skier in the seventies). Welll. not everything I cook, reminds me of him…
But the smell and taste of the syrup loaf takes me back to Sweden in the seventies, when the teacher rolled in a TV set on wheels in to the classroom, the lesson stopped and EVERYONE watched Stenmark win every downhill race he ever participated in. (well almost…)
Today it´s snowing, and it is expected to snow even more and it made me long for a good syrup loaf.
Here is my new take on the syrup loaf. Serve it with butter to melt, a piece of smoked sausage and why not blueberry soup?
Down the hill!
SWEDISH SYRUP LOAF
2,5 cups processed sour milk
0,5 cup dark syrup
4 tsp crushed sea salt
2 tsp bicarbonate of soda
2 tablespoons wheat germ
0,25 cups wheat bran
0,35 cup crushed rye
0,35 cup sunflower seeds
0,75 cups sifted rye flour
0,5 cup graham flour
1,25 cups flour
0,5 cup dried blueberries (or cranberries or both)
0,5 cup dried prunes.
1. Preheat the oven to 175 degrees Celcius /283 F.
2. Put the dried blueberries in a bowl. Pour somer water over them and let them soften for thirty minutes.
3. Mix all dry ingredients and add the processed sour milk, syrup, blueberries and coarsely chopped prunes.
4. Grease an baking pan (1.5 l) with butter. Pour batter into pan and bake in middle of oven for about 90 minutes, until internal temperature is around 100 degrees.
5. Let cool on a rack.