Ingrédients pour Swedish Limpa Bread
- Cake Yeast
- 1 1/4 cups (300ml) lukewarm water
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120ml) milk
- Flour
- Dark Corn Syrup
- Fennel Seeds
- Anise Seed
- (already included in syrup)
- 1/4 cup (55g) unsalted butter
- 2 cups (240g) rye flour
- 1 1/2 teaspoons (9g) salt
- Oranges, Zest Of
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Comment préparer Swedish Limpa Bread
- Activate yeast: In a large bowl, combine 1/4 cup (60ml) lukewarm water and 2 1/4 teaspoons (7g) active dry yeast. Let stand for 5-10 minutes until foamy.
- Combine wet ingredients: Add 1/4 cup (50g) granulated sugar, 1 cup (240ml) lukewarm water, and 1/2 cup (120ml) milk to the yeast mixture. Stir to combine.
- Add white flour: Gradually add 2 1/2 cups (300g) all-purpose flour, beating well with a wooden spoon or electric mixer until a smooth batter forms.
- First rise: Cover the bowl and let the dough rise in a warm place until doubled in size (approximately 1-1.5 hours).
- Prepare the syrup mixture: In a small saucepan, combine 1/2 cup (120ml) dark molasses, 1 tablespoon (15ml) anise seeds, and the zest of 1 orange. Bring to a boil for 1 minute.
- Strain the syrup: Strain the syrup through a fine-mesh sieve to remove the anise seeds, discarding the seeds.
- Add butter to syrup: Stir in 1/4 cup (55g) unsalted butter into the strained syrup and let it cool to lukewarm.
- Combine wet and dry ingredients: Add the cooled syrup mixture to the risen yeast mixture. In a separate bowl, whisk together 2 cups (240g) rye flour and 1 1/2 teaspoons (9g) salt.
- Add rye flour and orange zest: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add a little extra flour if the dough is too sticky.
- Second rise: Place the dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm place until doubled in size (approximately 1-1.5 hours).
- Shape and pan the loaves: Shape the dough into round loaves and place them in greased 9-inch round baking pans.
- Third rise: Let the loaves rise until almost doubled (about 30-45 minutes).
- Bake: Bake in a preheated 400°F (200°C) oven for 15 minutes.
- Reduce heat and continue baking: Reduce the oven temperature to 350°F (175°C) and bake for an additional 45 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- Cool and serve: Remove the loaves from the pans and let them cool completely on a wire rack. Brush with melted butter while still warm.
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
203g
Fat
126g
Carbs
111g
