This Swedish limpa bread recipe combines the nutty taste of rye with rich molasses, anise and orange for soft, aromatic loaves you simply won't be able to resist.
Instructions
1
Make the molasses base
2
In a large bowl, combine the brown sugar, molasses, butter, orange zest, salt, aniseed and boiling water. Stir until the brown sugar is dissolved and the butter is melted. Stir in the cold water and let it stand until the mixture cools to between 110° and 115°F. Editor's Tip: Cooling the mixture to the recommended temperature before proceeding to the next step, where you will proof the yeast, is important. If you add the yeast to the mixture while it is above 115°F, you risk killing the yeast, which will prevent your loaves from rising properly.
3
Mix the dough
4
Meanwhile, in a large bowl, dissolve the yeast in warm water. Stir in the molasses mixture, and mix well. Add the all-purpose flour and 1 cup of rye flour. Beat at medium speed for three minutes, then stir in enough of the remaining rye flour to form a stiff dough. Editor's Tip: Take care not to add too much flour, or your homemade bread will be heavy and dense. As soon as your dough appears smooth and stiff and comes away cleanly from the sides of your bowl, the dough is ready.
5
Knead and let the dough rise
6
Turn the dough out onto a floured surface. Knead the dough until it's smooth and elastic, six to eight minutes (or knead it in a stand mixer). Then, place the dough in a greased bowl, turning once to grease the top. Cover and let it rise in a warm place until doubled in size, about one hour. Editor's Tip: For kneading, dust your surface with all-purpose flour, not rye flour. Here's how to tell if your dough is kneaded enough.
7
Shape and let the dough rise again
8
Punch down the dough, then turn it onto a lightly floured surface. Divide it evenly in half, then shape the dough into two oval loaves. Grease two baking sheets and sprinkle them lightly with cornmeal. Place the loaves on the prepared pans, then cover them and let them rise until they've doubled in size, about 30 minutes. Editor's Tip: Loaves containing rye tend not to rise as high as those made entirely with wheat flour. If your loaves are a little flatter than you'd expect, don't be alarmed. As long as they've doubled in size, you're in good shape. It's not possible to fully predict how long it takes bread to rise, but you’ll know it’s done when it has a full, puffed appearance.
9
Bake the bread
10
Preheat the oven to 350°. With a sharp knife, make four shallow slashes across the top of each loaf. Bake for 30 to 35 minutes or until the loaves are golden brown. Transfer the bread to wire racks and then brush them with butter.
