Swedish rye bread "Limpa" in the oven

Category: Yeast bread
Kitchen: swedish
Swedish Rye Limpa in the oven

Ingredients

Opara
Rye flour, peeled 100g
Wheat flour, premium 30g
Pressed yeast 3d
Water 140g

Soaker
Brown sugar 50g
Molasses 25g
Fennel, seeds 2g
Caraway seeds 2g
Anise, seeds 1g
Cumin, ground 1g
Cardamom, ground 1g
Orange zest 10g
Vegetable oil 15g
Water 100g

Dough
All dough
Whole Soaker
Wheat flour, premium 170g
Salt 6g
Pressed yeast 3d

Cooking method

  • This Christmas bread in his homeland is called Vörtlimpa (can be translated as "Wort breadThe recipe was originally based on the use of beer products (wort) and still many excellent recipes for this bread include strong beer (stout). Another distinctive feature of Limpa is the use of a large number of spices (dill, cumin, anise, fennel, cardamom, cumin, etc.), orange peel and orange oil.
  • I have long wanted to bake this bread, but I was always stopped by the lack of one or another ingredient (because of this, I am reluctant to take on recipes with a large number of ingredients). The most difficult thing turned out to be to find molasses (Molasses - not to be confused with a by-product of making beet sugar, this is not at all the same!). Fortunately for me, a relative living in Australia was passing by, and just imagine, she had a can of molasses in her suitcase! Together with half the can, I finally got the opportunity to bake a real Limpa!
  • Opara
  • 1. Mix both types of flour, rub the yeast in flour with your hands until finely crumbled. Add water and stir well. You should make a batter. Cover the dough with plastic wrap or a towel and place in a warm place for 3 to 5 hours.
  • 2. When the dough rises and begins to fall off, it must be immediately used or refrigerated. Dough can be stored in the refrigerator for up to 3 days.
  • Soaker
  • 3. Combine Soaker ingredients, bring mixture to a boil and simmer, stirring occasionally over low heat for 5 minutes. Remove from heat and refrigerate to 35 - 37C.
  • Dough
  • 4. Knead the dough - rub the yeast in flour with your hands, add salt, Soaker and dough. Continue kneading until the dough comes off easily from the table and hands.
  • Forming and baking
  • 5. Lubricate the table with oil. Form the dough into a ball. Transfer to a greased bowl. Cover with a towel or plastic wrap and place in a warm place for 1 hour.
  • 6. Preheat the oven to 250C.
  • 7. Place the dough on a floured table. Crumple the dough, form a ball again. Line a proofing bowl or basket with a towel and dust the towel well with flour. Place the ball on the towel, seam up. Cover with another towel and place in a warm place for 1 hour or until the piece doubles in volume.
  • 8. Carefully transfer the workpiece onto a shovel sprinkled with flour or semolina (preferably semolina). Make several diverging cuts on the workpiece (it is not known exactly how the authentic Limpa should look, but I read from the Finns that the bread should be round with fanned cuts). Spray the oven with water and quickly place the bread on the stone.
  • 9. Bake 15 minutes at 180g. Spray the oven quickly with water and bake for another 15 minutes until tender. When the bottom is tapped, the finished bread should emit a dull "empty" sound.
  • 10. Cool the finished bread on the wire rack.
  • Swedish Rye Limpa in the oven
  • Swedish Rye Limpa in the oven
  • Swedish Rye Limpa in the oven
  • Here you can see that the crumb has not yet ripened.
  • Swedish Rye Limpa in the oven
  • I hurried to cut and he slightly "furry". And here is a photo of a completely chilled bread:
  • Swedish Rye Limpa in the oven
  • 11. Bon Appetit!

Time for preparing:

about 8 hours

Note

The Swedes recommend:

1. Orange zest can be pre-soaked (overnight) in a little water (subtract this amount from the water intended for the Soaker).

2. If you like sweeter bread, then you can add seedless raisins to the bread at the rate of one loaf 70 - 120g.

3. The list of spices can be expanded, for example, add cloves to Limpa.

How does it taste and what to eat?

1. The taste is complex, warm and spicy, wintry. When I taste bread, I immediately remember punch, mulled wine, grog and other gizmos that warm perfectly on a winter evening.

2. The bread will make a great pair of aged and blue cheeses - gorgonzola, rockfort or stilton. For my taste, the perfect pair for Limpa is a piece of real brie or a thick layer of butter!

dancer
The recipe is interesting, but not so long ago Omela exhibited the Swedish Limpe bread (oven). Probably need to combine recipes?
Idol32
I don’t think these are the same bread. Both recipes are different, but they are similar except for the presence of fennel. They even have different names.
Bridge
Why is it dark? Did you add wort? Or molasses? An interesting recipe, I will definitely try it.
Admin
Quote: dancer

The recipe is interesting, but not so long ago Omela exhibited the Swedish Limpe bread (oven). Probably need to combine recipes?

Read about combining recipes here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=125310.0

The topic is closed
Idol32
Quote: Bridge

Why is it dark? Did you add wort? Or molasses?

There is no wort in it. The color is, you guessed it, from the molasses. By the way, she, molasses, not only gives color, it also gives a taste that nothing else can give bread.

If you find molasses, be sure to try it - I have not tried the best sandwich with butter yet!

Good luck!
Idol32
The last picture shows that the crumb has not yet ripened. I hurried to cut it and it "furrows" a little. And here is a photo of a completely chilled bread:

Swedish Rye Limpa in the oven
Shurshun
Quote: Idol32

This Christmas bread in his homeland is called Vörtlimpa (can be translated as "Wort bread").
Am I the only one here to read the subtext .. And what, besides me, everyone thought about the products of beer production?
It's a festive day, whatever I read - everything seems frivolous ..
But I wanted to ask an important question. Well, today, apparently, not destiny ..

Idol32
Here's what Dahl writes about wort:

Wort Wed sweetish broth on flour and malt; gingerbread dough is sweetened with wort, it also goes into gravy with lean, simple dishes; the wort is a ready-made beer broth, without yeast and without hops, it goes down into the vat and ferments with yeast;

Basically soaker in this recipe can also (from the point of view of the Swedes, and probably should) be considered as a must.
dogsertan
Nice, very nice bread.
Idol32
It is also very tasty!
tusenkin
Idol32oh beauty! And the cuts are just gorgeous. I will definitely try to bake. All the ingredients will be found - I always have them at home. By the way, did you find the recipe from the original source, that is, in Swedish or not? There are a lot of different recipes in Finland and Sweden with a lot of rye flour, and I constantly try them as soon as time permits.
Idol32
tusenkin, yes, I found the recipe on the Swedish forum. I searched for a long time, rummaged through many sites, both Swedish and Finnish, and chose this recipe. I chose it due to the fact that it was clearly written how exactly the bread should look.

Be sure to try baking, it's worth it. Especially when it gets chilly outside.

Good luck!
sweetka
Quote: Idol32
Fortunately for me, we had a relative living in Australia passing by, and just imagine, she had a can of molasses in her suitcase!
pffffff ... you are crazy! Yes, I always carry a can of molasses with me in my suitcase! I'll tell you more: I don't go outside if I don't have a can of molasses in my bag!
But seriously, it's a very tempting bread. it remains only to understand where this very molasses can be obtained. and no one, for an hour, knows - in Italy, or even better in Spain, is it possible to get hold of this eccentricity (is it possible to complicate the life of the relatives there?
and as for the cuts. as for me, everything is logical.on the bread - the reviving sun, a typical drawing of pagan times. if the bread is Christmas, then everything is very much the same.
Mariya B
A total of 6 gr. yeast? The author was not mistaken? Why so few?
Irgata
Quote: Idol32
"frowns"
cool definition

* terry * and * silk * bread
Added on Tuesday 07 Feb 2017 08:07 AM

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Our Kurgan provides me with a choice molasses

enter your city and you will be happy

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