Sunday, January 24, 2010

Limpa Bread

Limpa bread is a traditional, popular Swedish rye, made unique by combining unusual flavors like orange and fennel. Baked in a bowl (instead of a loaf pan), it is incredibly flavorful with an aroma to match. Limpa is best eaten by itself, or served with fresh butter.

Left (top & bottom), Step 2; Right (top & bottom), Steps 3 and 4. Recipe yields two loaves.

Directions (adapted from limpa bread recipe):
1 pkg dry active yeast
1 cup lukewarm water
1 tbsp sugar
½ cup plus 2 tbsp soft brown sugar
1 ½ tsp salt
3 tbsp unsalted butter, softened
2 tsp caraway seeds
½ tsp fennel seeds
1 orange rind, grated zest
1 cup hot water
2 cups rye flour
4 ½ - 5 cups all-purpose flour (unbleached, if possible)
  1. Soften yeast in lukewarm water; add 1 tbsp sugar and stir. Cover and set aside until foaming and doubled in volume.
  2. In a large mixing bowl, combine the brown sugar, salt, butter, seeds, and orange rind. Stir in hot water until well blended, and cool to lukewarm. Add foaming yeast and 1 cup rye flour; beat vigorously with a whisk until the batter is smooth. Add second cup of rye flour and 2 cups white flour. Beat until smooth and well-blended.
  3. Add additional flour slowly, using just enough to make a dough that is soft, but stiff enough to handle (roughly 2-3 cups flour). Turn out onto a floured board and knead for 10 minutes. Place the dough in a warm, well-greased bowl; cover and let rise until doubled in bulk. Then, knead and shape into 2 round loaves.
  4. Butter and flour two ½ quart Pyrex bowls (or similar oven-proof bowl), and place one loaf in each. Bake in 350° F oven for 45 minutes or until done (may take up to 15 minutes longer, depending on your oven). Tap bread with fingers; bread is done when it sounds hollow.

1 comment:

  1. I can almost taste the symphony already