Swedish Limpa (Rye Bread)

Recipe by Cook's Hideout

Swedish Limpa Bread has a nice soft crumb and is mildly spiced. It tastes great with some butter and pepper jelly.

Ingredients

• 2 cups bread flour
• ½ cup Wholewheat Flour (White)
• ½ cup rye flour ((or pumpernickel flour))
• ¼ cup corn syrup (Dark (I used 3tbsp Light Corn syrup + 1tbsp Molasses))
• 2 tsps yeast (Instant)
• 1 tsps Caraway Fennel Anise seeds (, & - each (I skipped anise and used only 1tsp each of caraway & fennel
• ¼ tsp Orange Oil
• 1 tsps salt
• ¼ cup milk (Powdered (Dry milk powder))
• 1 cup water (Lukewarm)
• ¼ cup unsalted butter (, softened)

Method

1. Combine all the ingredients in a large mixing bowl or the bowl of the stand mixer until a rough dough forma. Knead until the dough is smooth and satiny.
2. Transfer the dough to a greased bowl, cover and let rise in a warm place until the dough is puffy but not necessarily doubled in bulk, about 1 hour.
3. Gently deflate the dough and shape into a ball. Place it in a greased 9" pie plate or if you are fancy, then put it in a cloche baker. Flatten it slightly and cover with the cloche lid or cover with a greased plastic wrap.
4. Allow the dough to rise for 75~90 minutes, until noticeably puffy.
5. Preheat the oven to 400°F.
6. Bake the limpa for 35~40 minutes or until the top is golden brown.
7. Remove from the oven and slide the bread out of the pan on to a wire rack and let cool completely before slicing.

View the recipe instructions at Cook's Hideout