Limpa (Swedish Rye Bread)
30m prep 50m cook 3h ready
Two 9-inch round or oval loaves The dough for this lightly sweet bread is very sticky, so if you have a stand mixer, use it. We like to eat toasted slices of this hearty loaf with the strange and delicious Norwegian cheese called gjetost, or brown cheese.
Ingredients
- 1 ½ cups (355g) warm (105° to 115°F) water
- ⅓ cup (65g) sugar
- ¼ cup (85g) molasses
- Finely grated zest of 1 orange
- 1 tablespoon fennel seeds
- 1 tablespoon caraway seeds
- 1 envelope (2 ¼ teaspoons) active dry yeast
- 2 teaspoons salt
- 2 ½ cups (300g) dark rye flour
- 2 ½ cups (315g) all-purpose flour
- Cornmeal
- Salted butter and jam
Let's Cook
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Step 1.
Combine in a large bowl or a stand mixer fitted with the paddle attachment: 1 ½ cups (355g) warm (105° to 115°F) water; ⅓ cup (65g) sugar; ¼ cup (85g) molasses; Finely grated zest of 1 orange; 1 tablespoon fennel seeds; 1 tablespoon caraway seeds; 1 envelope (2 ¼ teaspoons) active dry yeast; 2 teaspoons salt
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Step 2.
Stir in until smooth: 2 ½ cups (300g) dark rye flour
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Step 3.
Add: 2 ½ cups (315g) all-purpose flour
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Step 4.
Knead in the flour or mix on low speed until the dough just comes together. Cover and let rest for at least 15 and up to 30 minutes.
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Step 5.
If using a mixer, remove the paddle and attach the dough hook. Knead the dough on a lightly floured work surface or with the mixer on medium-low speed until smooth and elastic, 8 to 10 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover and let rise until puffy and increased in volume, 1 ½ to 2 hours.
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Step 6.
Lightly grease a baking sheet and dust with: Cornmeal
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Step 7.
Divide the dough in half. Shape each half into a round loaf and place on the prepared baking sheet. Loosely cover with a cloth or oiled plastic wrap and let rise until puffy and a fingertip lightly pressed into the dough leaves an indentation, about 1 ½ hours.
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Step 8.
While the dough rises, preheat the oven to 375°F.
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Step 9.
Make three diagonal slashes in the top of the loaves with a sharp knife or lame. Bake until the crust is set and the internal temperature reaches 205°F, 40 to 50 minutes. Turn off the oven and leave the loaves in for 10 minutes more. Transfer the loaves to a wire rack to cool completely before slicing. Serve with: Salted butter and jam
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