The Fresh Loaf

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Swedish Limpa Rye

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hanseata's picture
hanseata

Swedish Limpa Rye

One of the breads I bake regularly for sale is the Swedish Limpa Rye from Peter Reinhart's "Whole Grain Breads". The word "Limpa" sounds intriguing - but it simply means "round" in Swedish - I asked my Finnish friend Melita. Therefore, of course, my Swedish rye breads are always round.

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 4 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
4 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/220 C, including steam pan.

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

Bake 20 min. at 350 F/175 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 are a little smaller (80%), to fit into the oven - and to cost a little less!

Updated 11/4/14

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

Cher504's picture
Cher504

Hi Karin,

I'm pretty new here at TFL. I made this Limpa Rye today following Peter Reinhart's directions in "Whole Grain Breads", and also noticed that you had blogged about this recipe here. Unfortunately, your photos are not visible…maybe too old? Anyway, it sounds like you bake this bread quite often, so can i ask you a few questions?

Have you ever tried using a rye starter to make this bread? One sidebar comment in the recipe said that you could use a rye starter in place of the WW starter in the recipe. I keep my rye starter at 100% hydration, but followed his directions to make the recipe starter at 74%, and to use only WW flour in the soaker.  Everything seemed to go well until I checked the progress on the final proof after 45 minutes and it was already bordering on over-proofed!  I got it into the oven pretty quickly. It was shaped as a batard and I didn't score it. I got very little oven spring, it seemed to spread rather than rise and the loaf is quite dense. Also it cracked open a bit - I guess I should have slashed. But the flavor is wonderful!! I'd like to perfect my methods. Here's a few pictures

Limpa Rye Limpa Crumb

So my questions: Do I need to make adjustments in timing on account of rye starter?  If I retard overnight as you do, can I bake right out of the refrigerator? Would I have better loaf volume if I use the cast iron baking vessel? Or maybe a loaf pan? Do your loaves get a nice oven spring? More height or more open crumb than mine did? 

Thanks in advance for any pointers/advice!

best,

Cherie

hanseata's picture
hanseata

for letting me know that, after the format of TFL changed a while ago, the links to the photos were broken. I used this opportunity to update my original post (new photos, less instant yeast in the final dough).

To your questions: I never used a rye starter for this bread, but in principle it shouldn't make too much difference if you adjust the flours accordingly, what you obviously did.

I bulk retard only the dough in the fridge overnight, not the shaped bread, and I reduce the amount of instant yeast, so that there is no danger of overproofing.

Your bread looks pretty good to me, unfortunately I never took a crumb shot, but it doesn't look too different from mine.

I bake this bread whenever I collected enough orange zest for a batch of four breads - I grate every orange before we eat them, and freeze the zest in little tin foil packages, very practical. It tastes really good and my customers like it a lot.

Karin

Cher504's picture
Cher504

for the feedback - and now I see the pictures - nice slashes! Next time I'll try your procedures as my family and I love the taste of this bread.

I've visited your website by the way, and ALL your breads look awesome. Wish I known about your bäckerei when we vacationed on Mount Desert Island 2 summers ago! What a beautiful place to live, it must be especially colorful this time of year - lucky you!

Cheers,

Cherie