Swedish Apricot Walnut Bread

Preparation info
  • Makes


    11 by 4 by 2½ inch high loaf
    • Difficulty


    • Ready in

      10 min

Appears in

By Rose Levy Beranbaum

Published 2014

  • About

I discovered this exceptional bread called speja (which translates as “scout” or “spy”) from an award winning Swedish book by baker Johan Sörberg when I visited his bakery, Riddarbageriet, in Stockholm. I bought the book but, of course, it was in Swedish. Happily, one of the commenters on my blog offered to translate it for me. The original recipe involved making a sourdough starter, but because I didn’t want anyone to miss out on this special bread, I adapted it usi