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Limpa
Artist: _
Categories: Bakery, Breads, Scandinavian, Swedish
Yield: 2
Rating: 0
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Ingredients:
1 packYeast, dry
1 tspSugar, granulated
1/2 cupWater, warm (100 F.)
2 cupBeer, heated to lukewarm
1/2 cupHoney, to ?cup
2 tbspButter, melted
2 tspSalt
1 tspCardamom, ground (opt)
1 tbspCaraway seeds, crushed, or
3/4 tspAniseed, crushed
2 tbspOrange peel, fresh or
-candied, chopped
2 1/2 cupFlour, rye
3 cupFlour, unbleached
Procedures:
1Dissolve the yeast and sugar in the water in a large bowl and proof for five minutes.
2Combine the beer, the honey (adjust for how sweet you like your bread) butter, and salt, and stir well.
3Add to the yeast mixture.
4Add the spices and orange peel.
5Mix the flours, then add three cups of this mixture to the liquid and beat briskly.
6Cover with a tea towel, and let rise in a warm, dark place for about an hour.
7Stir down and add enough of the remaining flour to make a pretty stiff but still sticky dough.
8Turn out on a very well-floured board, and work the dough until it is smooth and elastic.
9Add more flour to the board as needed.
10While the dough will not lose its tackiness completely it will smooth out a lot.
11Shape it into a ball, oil the surface, and place in an oiled bowl.
12Cover with the tea towel again and let rise a second time, about one hour.
13Punch down, shape into two balls, and put on a greased baking sheet sprinkled with cornmeal.
14Brush with melted butter, cover loosely with waxed paper, and refrigerate for three hours.
15Remove from the fridge and let sit on the counter, uncovered, for ten to fifteen minutes.
16Bake in a 375°F. oven until the bread sounds hollow when tapped on the bottom; about 40 to 45 minutes.
17Cool before slicing.
 
 
 
 

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