The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Swedish Limpa Rye

  • Pin It
hanseata's picture
hanseata

Swedish Limpa Rye


Swedish Limpa Rye - "limpa" means just "round" (I asked my Finnish friend)


One of the breads I bake regularly for sale is the Swedish Limpa Rye from Peter Reinhart's "Whole Grain Breads". I made some changes to the original recipe, though. I use less water for the starter - I found 142 g water results in a really wet dough: 127 g is sufficient. I also cut back on the molasses, adding only 37 g. The recipe amount with 57 g is, like many of the WGB recipes, too sweet for my taste.


As with all my breads I bulk ferment the dough overnight in the fridge - I need only 5 g instant yeast (instead of 7 g) - and bake it the next morning.


SOAKER
142 g rye flour
85 g whole wheat flour
4 g salt
170 g water
 
STARTER
64 g whole wheat mother starter
191 g whole wheat flour
127 g water
 
FINAL DOUGH
all soaker and starter
57 g whole wheat flour
5 g salt
5 g instant yeast
37 g molasses
14 g canola oil
9 g anise, fennel, cardamom, cumin, (cumin less than others)
7 g orange zest, ( 3/4 - 1 orange)



DAY 1

In the morning, prepare soaker and starter.

In the evening, prepare final dough, place in lightly oiled container, cover and refrigerate overnight.


DAY 2

Remove dough from refrigerator 2 hrs. before using.

Preheat oven to 425 F/218 C, including steam pan.

Shape boule and proof in floured banneton (seamside up) for 45 - 60 min., until it has grown 1 1/2 times its original size. Place on parchment lined baking sheet. Score.

Bake 20 min. at 350 F/177 C, steaming with 1 cup boiling water, rotate 180 degrees and continue baking for another 25 min. until bread is a rich reddish brown and sounds hollow when thumped on the bottom (internal temperature at least 200 F/93 C).



The breads I sell I make a little smaller (80%), to fit into the oven - and to cost a little less!


 

Comments

LindyD's picture
LindyD

Pretty boules! 


Your scoring pattern reminds me of starfish.

Floydm's picture
Floydm

Lovely.

Jaydot's picture
Jaydot

Not only do they look marvellous, they must smell fantastic too!

AnnaInMD's picture
AnnaInMD

wtg, Karin


 

hanseata's picture
hanseata

They do smell good! What makes this rye bread special is the seasoning - cardamom and cumin are not commonly used bread spices, and the orange zest gives it a very interesting flavor.


When we eat oranges, I usually grate them first, and freeze the zest. When I have collected enough, I make another batch of Limpa Rye.


But, like German rye breads, Swedish Limpa Rye can be eaten with (salty) cold cuts or (sweet) jam or honey.


Karin


 

ananda's picture
ananda

Yes, these are great Karin


All good wishes


Andy

Mebake's picture
Mebake

Has to be tasty, Karin! Wholegrain breads Rule!!


THank you for posting this.

wally's picture
wally

and wonderful looking boules!  Thanks for sharing Karin!


Larry

Daisy_A's picture
Daisy_A

Hi Karin,


Delicious looking loaves and I bet they taste great! This is reminding me how much I like Swedish limpa - I should bake some more..


Kind regards, Daisy_A

hanseata's picture
hanseata

And, of course, you are right, Khalid: wholegrain breads do rule!


Today I made my favorite multigrain sandwich loaf - great for toasting (a variation of the Multigrain Bread Extraordinaire from BBA).


Karin

AnnaInMD's picture
AnnaInMD

do you knead the dough after combining with soaker and starter or do you do just stretch and folds ?  


Thanks,


anna

hanseata's picture
hanseata

Anna, I haven't made this bread with stretch and fold, yet. But I'm sure you can do either.


Usually I knead the final dough 1 - 2 minutes on low speed, until it forms a coarse ball. Then I switch to medium-low speed, knead for 4 minutes, let the dough rest for 5 minutes, and knead for another 1 minute. That's all. I place the dough into the fridge overnight, and bake it the next morning.


Let me know how it turned out,


Karin