Title: LIMPA
Categories: Breads, Swedish
Yield: 2 loaves
1 pk Yeast, dry
1 ts Sugar, granulated
1/2 c ;Water, warm (100 F.)
2 c Beer; heated to lukewarm
1/2 c Honey; to 1/2 cup
2 tb Butter; melted
2 ts Salt
1 ts Cardamom, ground (opt)
1 tb Caraway seeds; crushed, or
3/4 ts Aniseed; crushed
2 tb Orange peel, fresh or
-candied; chopped
2 1/2 c Flour, rye
3 c Flour, unbleached
Dissolve the yeast and sugar in the water in a large
bowl and proof for five minutes. Combine the beer,
the honey (adjust for how sweet you like your bread)
butter, and salt, and stir well. Add to the yeast
mixture. Add the spices and orange peel. Mix the
flours, then add three cups of this mixture to the
liquid and beat briskly. Cover with a tea towel, and
let rise in a warm, dark place for about an hour.
Stir down and add enough of the remaining flour to
make a pretty stiff but still sticky dough. Turn out
on a very well-floured board, and work the dough until
it is smooth and elastic. Add more flour to the board
as needed. While the dough will not lose its tackiness
completely it will smooth out a lot. Shape it into a
ball, oil the surface, and place in an oiled bowl.
Cover with the tea towel again and let rise a second
time, about one hour. Punch down, shape into two
balls, and put on a greased baking sheet sprinkled
with cornmeal. Brush with melted butter, cover loosely
with waxed paper, and refrigerate for three hours.
Remove from the fridge and let sit on the counter,
uncovered, for ten to fifteen minutes. Bake in a 375
F. oven until the bread sounds hollow when tapped on
the bottom; about 40 to 45 minutes. Cool before
slicing.
