Loafing and Limping Around
Some people don't like a lot of flavor. I do. This loaf combines all of my favorite things about Limpa; rye, orange, caraway, fennel, and anise. If you protect your delicate palate, do not attempt this recipe...
A slice of this warm bread was especially tasty with lots of butter and a spread of our golden grape nectar, which was infused with fig vinegar and star anise.
Swedish Limpa Bread
Makes 1 loaf
1/4 cup very loosely packed brown sugar
1 ounce dark molasses
3/4 cup hot water
2 1/4 teaspoon active dry yeast
1 teaspoon salt
1 1/4 cups rye flour
2 - 3 1/2 cups all-purpose flour
Zest of one orange
1 teaspoon ground anise
1 teaspoon ground fennel
1 teaspoon ground caraway
1 egg yolk
1 - 2 tablespoons fresh squeezed orange juice
1 tablespoon fennel seeds
1 tablespoon caraway seeds
In large mixing bowl combine first four ingredients and allow yeast to rise until foamy, about 5 minutes.
Stir in salt, rye flour, and enough of the all-purpose flour to make a soft pliable dough. Knead in spices.
Add a bit of oil to a clean bowl and roll ball of dough in oil. Cover and let rise to double, about 2 hours.
Gently shape dough into oblong loaf. Place on buttered baking pan; cover and allow to rise to double; about 1 hour.
Whisk together egg yolk and orange juice. Brush over top of loaf and sprinkle with seeds. Bake in preheated 375 degree oven until bread is a deep golden brown and sounds hollow when tapped. Remove from oven and cool on rack at least 30 minutes.