Swedish Rye....Limpa

This is another 2-3 day bread but well worth it.

A gorgeous light rye bread that is packed full of spices, orange and molasses.

A festive Swedish bread that is so fragrant, its wonderful!

Great for breakfast, lunch and dinner…

Would I eat it with salami and cheese, maybe?

This Limpa is a mix of 2 recipes, or the best of 2 recipes 

1st sponge.

300 ml of warm water.

20g of yeast.

1 & 1/4 cups of wholemeal flour.

Mix together and cover and allow to brew overnight.

2nd sponge: 

Sponge from above.

1 & 1/4 cups of wholemeal flour.

3 tbsp of warmed treacle or molasses.

1 tsp aniseed.

1 tsp fennel seeds.

1 tsp cardamom.

Zest of 1 orange.

Combine all ingredients together and mix well.

Cover with glad wrap and leave to brew overnight.

Brew it good!

The next day , take sponge out from the fridge and let it rest at room temperature for about 1-2 hours to take the chill off.

Add

3 cups of bread flour.

2 tsp Salt.

4 tbsp brown sugar ( I used dark cane)

50g of melted butter

2 tsp yeast.

Mix all together and then mix in the sponge from yesterday.

Mix well and then knead for about 5-6 minutes.

Place in well oiled bowl and cover and leave for 2 hours.

Remove from bowl and shape loaves.

You can also put them in bread tins.

Leave to rest for another 60-90 minutes, until doubled.

Preheat the oven to 180 C.

Bake bread for 20 minutes and then rotate the bread round.

Bake for another 20-30 minutes until bread is cooked.

Remove from the oven and allow to cool.

Did you like this recipe?

Have you tried the Swedish sugar buns?

Or

Hot  Cross buns?

http://www.greedybread.com/bread/limpa-light-swedish-rye/