Swedish Limpa Rye Bread

Name: Swedish Limpa Rye Bread
Cook time: 40 min
Yield: 1 loaf
Cuisine: United Kingdom
Ingredients: 1\u2009½ teaspoons caraway seeds; 1\u2009½ teaspoons fennel seeds; 1\u2009½ teaspoons anise seeds; 1\u2009¼ cups whole milk; ¼ cup butter, cut into cubes; ¼ cup molasses; 3\u2009½ teaspoons active dry yeast; 2 cups all-purpose flour, or more as needed; 1 cup rye flour; 1\u2009½ teaspoons sea salt; 1 teaspoon orange zest

Wonderful dark bread.

INGRIDIENT

1 ½ teaspoons caraway seeds

1 ½ teaspoons fennel seeds

1 ½ teaspoons anise seeds

1 ¼ cups whole milk

¼ cup butter, cut into cubes

¼ cup molasses

3 ½ teaspoons active dry yeast

2 cups all-purpose flour, or more as needed

1 cup rye flour

1 ½ teaspoons sea salt

1 teaspoon orange zest

DIRECTION

Step: 1

Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground.

Step: 2

Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.

Step: 3

Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes. Add 2 cups all-purpose flour, rye flour, sea salt, and orange zest; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes.

Step: 4

Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes.

Step: 5

Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour.

Step: 6

Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with the towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes.

Step: 7

Preheat oven to 350 degrees F (175 degrees C).

Step: 8

Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.

NUTRITION FACT

Per Serving: 273 calories; protein 6.5g; carbohydrates 44.8g; fat 7.7g; cholesterol 19.1mg; sodium 392.1mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.

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