Dating limpa

Also known as Vörtlimpa (“Wort loaf”), Swedish limpa bread was originally made from the fermented brewer’s wort produced in beer-making.

dating limpa-25

Bring to a low boil; maintain low boil for 5 minutes.

Remove from burner and cool until mixture is lukewarm.

Once liquid spice mixture is warm, but not hot, to the touch, whisk in active dry yeast, salt, and grated orange peel.

Place liquid in mixing bowl and gradually stir in 2 1/2 cups rye flour.

Continue to add in 2 to 3 cups of all-purpose flour until dough is soft and pliable (it will be slightly sticky). Either by hand or with the dough hook of your mixer, knead dough lightly, for about 5 minutes, until dough is stiff and smooth.

Place dough in greased bowl (either oil or butter is fine), flipping once to coat with grease.

Cover bowl with clean towel, place in warmed oven, and let rise until double, about 1 hour.

After dough is risen, punch down, divide into 2 halves, and shape into 2 round loaves.

Place loaves on lightly floured baking pan or pizza paddle (if you use a bread stone in your oven).

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