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.


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