Nordic Bliss Smörgås

Here is the Minnesota State Fair entry that put Scandinavian food on the Blue Ribbon map. Nordic Bliss Smörgås was my creation for Fleischmann’s Yeast Sensational Sandwich Bread Contest and this winter it will compete on the national stage. She's a sassy little thing. Lively on a hot summer day and comforting when the weather turns chilly.

Nordic Bliss Smörgås
Description: this open-faced sandwich combines aromatic Limpa, cream cheese and butter spread, and a colorful refreshing topping of orange-pickled fennel root and beet.

Swedish Limpa Bread
Makes 1 loaf
¼ cup very loosely packed brown sugar
2 tablespoons dark molasses
¾ cup warm water
1 packet Fleishmann’s Active Dry Yeast (2 ¼ teaspoons)
1 teaspoon salt
1 1/4 cups rye flour
2 to 3 cups all-purpose flour
2 tablespoons butter, room temperature
Zest of one orange
1 teaspoon ground anise
1 teaspoon ground fennel
1 teaspoon ground caraway
'
Egg wash:
1 egg yolk
1 - 2 tablespoons fresh squeezed orange juice
1 teaspoon fennel seeds
1 teaspoon 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 dense but pliable dough. Knead in butter and spices.

Add a bit of oil to a clean bowl and roll ball of dough in oil. Cover and let rise 6 to 7 hours.

Gently shape dough into oblong loaf. Place on buttered baking sheet or in loaf pan; cover and allow to rise to double; 2 hours.

Use sharp knife to slice a few parallel cuts across top of loaf, if desired. 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; about 30 to 40 minutes. Remove from
oven and cool on rack at least 30 minutes.

Cream Cheese Butter Spread
3 ounces cream cheese, softened
¼ cup butter, softened
Zest from half and orange
1 tablespoon fronds from fennel root

Stir together all ingredients.

Orange-Pickled Fennel Root and Beet Salad½ cup sugar
½ cup distilled white vinegar
½ teaspoon salt
½ teaspoon fennel seed
½ teaspoon caraway seed
1 beet, sliced very thin
1 cup ice
Zest and juice of 1 orange
1 fennel root, shaved or sliced very thin (fronds set aside)
1 orange, sliced and membranes removed

In medium saucepan bring sugar, vinegar, and salt to boil; simmer until sugar dissolves. Add seeds and beet slices and simmer 5 minutes. Stir in ice, orange zest and juice, and fennel root. Chill until ready to use. Add orange slices just before serving

To assemble sandwiches: Slice bread and spread with Cream Cheese Butter, layer Orange-Pickled
Fennel Root and Beet Salad over spread. Garnish with fennel frond.