This week Big Daddy is baking up some Swedish Limpa Bread. It’s a classic Swedish rye bread, and it’s so delicious. It’s also incredibly simple. If you are new to baking rye bread, this is a perfect place to start.
Category
Breads
Time
5 hours
Ingredients:
2 tablespoons butter
2 tablespoons water
2 tablespoons molasses. Black strap molasses is not recommended
Zest of 1 orange. This is optional, but it makes it taste so good!
1 cup buttermilk
1/4 teaspoon baking soda
1 teaspoon sea salt
1 package (about 2 teaspoons) instant yeast
1 cup dark rye flour
2 cups bread flour
Needed:
Instructions
Combine butter, water, molasses in a small saucepan and heat just until the butter melts. Allow to cool until it is about 100° F.
In the mixer bowl, combine butter mixture, the orange zest, the Bread Flour, and the Rye flour. Mix for a few minutes to combine, then cover with a tea towel and allow to rest for 20 minutes.
Add the yeast to mixture and allow it to mix in, then add the salt. Allow to knead for 7 minutes.
Remove from the mixing bowl to a clean rising bowl. Allow to rise until double in bulk. This will take from 1 up to 2 hours.
Punch down the dough, and shape into an oval shape. Allow to rise about 45 minutes. Preheat the oven about 15 minutes before the time is up.
Score the top with a very sharp knife, or a razor blade. Place into a 375° F oven, and bake for 30-35 minutes. The bread is ready when the internal temp is 190° F.
