April 16, 2011

Spiced Scandinavian Limpa

I'm getting closer to the end of my Whole Grain Breads by Machine or Hand book, with mostly holiday and sourdough breads left to bake. There's a handful of other ones that involve figs, currants or other items not commonly kept in our household. Today's bread was Spiced Scandinavian Limpa, where again I omitted the 2 tsp. caraway seeds given my distaste for them.

Spiced Scandinavian Limpa
2 tsp. yeast
1 1/3 cups water
2 Tbsp. soy sauce
2 Tbsp. sugar
1 tsp. salt
2 tsp. fennel seeds
2 tsp. orange zest
2 Tbsp. butter
2 cups rye flour
3 Tbsp. gluten
2 cups bread flour
1 tsp. molasses
1 tsp. water

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast. Let stand 5 minutes.

Add soy sauce, sugar, salt, fennel seeds, orange zest, butter and rye flour. Beat well. Cover, and let stand 15 minutes.

Add bread flour. Knead the dough until soft and springy but soft to the touch. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.

Lightly grease an 8- or 9-inch round pan. Turn dough onto lightly greased or floured surface, and punch dough down. Shape dough into a round loaf, and place in pan. Cover, and let rise until doubled, about 1 hour.

Preheat oven to 375ºF. Combine molasses and water for glaze, and brush on loaf. Bake 35 to 40 minutes, until golden.Cool on a wire rack.

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