Swedish Rye (Limpa)

Print Friendly and PDF

The BBA Challenge continues … for me anyway.  Several of the other bakers have finished, but I slowed down a little bit to enjoy the ride and to try and master some of these breads.  I’m on Swedish Rye (Limpa) #37, only six more breads to go…

BBA-swedish-limpa 035


Swedish Limpa is flavored with molasses, citrus peel, anise seeds, fennel seeds, and ground cardamom. This version also utilizes an overnight sponge made with the barm we created at the beginning of the sourdough series.

I loved the idea of all of the spices in this dough; however the smell of licorice was pretty strong.  I’m not a big licorice fan so I wasn’t sure if I would like this bread.  I tasted the dough and thought “yuck”. Fortunately, the baked bread tasted much better than the dough.  I liked it and so did my taste testers.  My youngest son said, “I’m going to have some more of that!”

 



 

A friend on FB from Sweden saw the photo I posted of this bread on Facebook and told me that traditional Swedish Limpa isn’t scored. That’s too bad because I love the slashes!

Note: This bread was part of the BBA Challenge so the formula is not provided.  If this bread sounds good to you, you might also enjoy Swedish Rye Bread with Sprouted Wheat.  Since the ingredients are similar, you can refer to the list of ingredients for that bread and follow this process for making it.

 

Here is the process I used to make this Swedish Rye Limpa.

Making the sponge

The day before you make the bread, make the sponge by combining the water, molasses, orange peel, aniseeds, fennel seeds, and cardamom in a saucepan.  Bring the mixture to a boil, and then turn off the heat.  Cool to lukewarm.

Stir in the barm and rye flour until the flour is fully hydrated and evenly distributed.  It should make a thick sponge.  Cover with plastic wrap and ferment at room temperature for 4 hours, or until the mixture becomes foamy.  Refrigerate overnight.

BBA-sweedish-limpa4

The next day, remove the sponge from the refrigerator 1 hour before making the bread dough to take off the chill.

 

Making the Dough

Stir together the bread flour, yeast, salt, and brown sugar. Add the sponge and the melted shortening or warm vegetable oil.  I used vegetable oil. Mix until the dough forms a ball.  I used my dough whisk instead of a mixer.

BBA-swedish-limpa 002

Transfer the dough to a counter sprinkled with flour and begin kneading for approximately 4 minutes.  Add more bread flour if needed.

BBA-swedish-limpa 003

The dough should be tacky but not sticky.  Don’t over knead because over kneading makes rye breads gummy.  The entire process should be completed within 6 minutes.

 

Fermenting the Dough

Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

BBA-swedish-limpa 004

Ferment the dough at room temperature for about 2 hours, or until the dough doubles in size.

 

Shaping the Loaves

Remove the dough from the bowl, and knead it for 2 minute to degas. Divide the dough in half using a bench knife or serrated knife.  Then, shape the dough balls into batards (torpedo) or sandwich loaves.  I chose the batard shape. I just love this shape!

BBA-swedish-limpa 006 

To make the batard shape, gently pat the dough into a rough triangle.

BBA-swedish-limpa 007

Without degassing the piece of dough, fold the bottom third of dough, letter-style, up to the center and press to seal, creating surface tension on the outer edge.

BBA-swedish-limpa 008

Fold the remaining dough over the top and use the edge of your hand to seal the seam closed and to increase the surface tension all over.

BBA-swedish-limpa 009

Set the batard aside while you shape the other one.

BBA-swedish-limpa 010

Line a baking sheet with parchment paper and sprinkle it with cornmeal. Transfer the loaves to the baking sheet.

 BBA-swedish-limpa 011

Score the top of the loaves with 3 parallel slashes.  I used a serrated knife to slash the loaves.  The serrated knife worked really well although I think I made some of the slashes a little bit too deep – 1/2 inch rather than 1/4 inch.

BBA-swedish-limpa 012

Proofing the Loaves

Mist the loaves with spray oil and cover loosely with plastic wrap. Proof at room temperature for approximately 90 minutes, or until the dough rises 1 1/2 times its original size.

Preparing the Loaves for Baking

Preheat the oven to 350 degrees and brush the egg wash over the surface of the dough just prior to baking.

As you can see, the slashes opened up very nicely.

BBA-swedish-limpa 013

Baking the Loaves 

Bake the loaves for 20 minutes, then rotate the pan(s) 180 degrees for even baking. 

BBA-swedish-limpa 014

Continue to bake for 15 to 30 minutes, depending on the size of the loaves.  The loaves should be a light golden brown color and make a hollow sound when thumped on the bottom.

Remove the loaves from the oven and immediately transfer them to a wire rack to cool for at least an hour before slicing or serving.

BBA-swedish-limpa 017

 

Here are the finished loaves.  Cooled and ready to be sliced.

BBA-swedish-limpa 029

 

I really liked this bread.  The flavor was great!  It tasted really good with peanut butter and jelly. That’s my favorite test!  I’ll be making this one again. 

BBA-swedish-limpa 037

 

 

This bread has been YeastSpotted.  Please visit Wild Yeast to view all of the lovely breads in the roundup.

 

Thanks for joining us in the Bread Baker's Apprentice Challenge. The next bread in the Bread Baker's Apprentice Challenge is Tuscan Bread.

Happy Baking!

Cathy

16 comments:

  1. Great tutorial and beautiful pictures. That one goes on my list to make. Yum!

    ReplyDelete
  2. Thanks Lynda! This is definitely a keeper!

    ReplyDelete
  3. They look gorgeous, and what I great write-up! I definitely have to make this soon.

    ReplyDelete
  4. I hope you do make it and let me know how you like it.

    ReplyDelete
  5. That is awesome...I have never thought abt making it.Lovely recipe.I also wanted to join BBA..how do I go abt it? Please let me know.My id - foodielovers@gmail.com

    ReplyDelete
  6. Cathy, I love your slashes. Beautiful loaves.

    ReplyDelete
  7. Thanks! I thought this was a great bread! I enjoyed making it.

    ReplyDelete
  8. That bread looks delicious! I love the smell of fresh bread - nothing like it! I just joined the HBin5 so I will be making the avocado guacamole buns this weekend.

    And last weekend I made America's Test Kitchen bread recipe after my husband saw it on their episode - hands down the best bread I've ever made!

    Check it out if you have time:

    http://biz319.wordpress.com/2010/03/01/best-bread-ever/

    Happy Friday!

    ReplyDelete
  9. Your rye bread looks so delicious!

    ReplyDelete
  10. Your bread is spectacular, your instructions are too!

    I have made this bread before and I think it is one of the best items there is. The day I made it I didn't let on to anyone other than to tell them that it was a rye bread. Now they want me to make it again, my problem is, I don't think I can share it. ;) I'll have to hide myself away, and air the house of the splendid scent before anyone learns what I was up to...;)
    This is a definite keeper.

    ReplyDelete
  11. Gorgeous loaves. Reinhart's techniques are the best!

    ReplyDelete
  12. The slashes ARE gorgeous, even if they are not authentic. Unfortunately, I didn't really like the bread, because the smell was kind of weird...

    ReplyDelete
  13. I agree, the smell was definitely strong, but I liked it after it was baked.

    ReplyDelete
  14. Your tutorial is very good, easy to follow. I am excited to try making this bread. However,I don't see a recipe! Am I missing something? Is there another place to get the actual recipe?

    ReplyDelete
  15. Hi Debbie, Thanks for visiting. This post doesn't include the recipe since it was part of the BBA Challenge. Here is a similar bread that you might enjoy http://breadmakingblog.breadexperience.com/2012/03/swedish-rye-bread-with-sprouted-wheat.html

    ReplyDelete

You might also enjoy...

Related Posts with Thumbnails