Swedish Limpa Bread

[BakerAunt]

Swedish Limpa Bread
Submitted by bakeraunt on October 10, 2013 at 12:33 am

This sweet rye bread is my attempt to recreate the wonderful rye bread that Griswald's Restaurant in Claremont, CA once served at its buffet. When I lived in California, I could count on it selling at church bake sales before it was out of the bag; several ladies of Scandinavian descent told me it was better than the Limpa bread in Solvang. Some colleagues at work request it for the Christmas potluck every year. I like it spread with butter, and I could eat it at every meal.

Source: I adapted this recipe from McCall's Cooking School #8. I've made a lot of changes over the years.

2 1/2 cups water (110F)
4 teaspoons active dry yeast
1/2 cup light brown sugar, packed
1/4 cup light molasses
1/4 cup (4 Tablespoons) unsalted butter, room temperature
2 Tablespoons grated orange zest
2 teaspoons anise
5 to 5 1/2 cups First Clear Flour
2 1/4 cups dark rye flour (I use Bob's Red Mill)
2 Tablespoons vital wheat gluten
1 Tablespoon salt

Note: I now use a stand mixer, but for many years I made this bread by hand. If you are making it by hand, I suggest adding the rye flour first, then adding the first clear flour about a cup at a time for the first four cups, and more sparingly thereafter. I would knead it for about 10 minutes.

In the bowl of a stand mixer, proof the yeast in the warm water, along with a bit of the brown sugar for five minutes. Add the rest of the brown sugar, the molasses, the unsalted butter, the orange zest, and the anise. Stir to combine.

In another bowl, stir together the rye flour, about 5 cups of the First Clear flour, the vital wheat gluten, and the salt.

Add the flour to the wet ingredients. With my Cuisinart mixer, I mix on 2 for two minutes, scrape down sides, then run on 2 until dough begins to form a ball around the dough hook. I may add flour, 1 Tablespoon at a time if needed until the dough forms the ball. I then turn the speed to 3 and knead for four minutes. (The dough will be clay-like.) Place in greased bowl, turning to coat, and cover with saran. Let rise 1 1/2 hours-2 hours, until doubled.

Gently deflate the dough by turning out onto work surface (I use a silicone mat) and divide in half. Form each into an 11 1/2-inch oval log. You can put these on a large, parchment lined baking sheet, which is how I first made them. Now, I grease my two "hearth bread pans" that I bought from King Arthur; the sides give the bread some structure. I put the pans in large plastic containers and let rise 45-50 minutes. Watch carefully so that you do not over proof. Do not let them double, but there should be a nice rise.

About 25 minutes before they will be ready, preheat oven to 375F. Make four diagonal slashes across each loaf. Spritz with water, then bake 35 minutes. If loaves start to overbrown near the end, cover the tops with foil. Remove from pan and cool on rack.

Note; rye bread should be allowed to sit for at least six hours before slicing.

comments
Submitted by PaddyL on Sun, 2013-10-20 00:17.
I always used beer in my Limpa bread.

Submitted by karen51pa on Mon, 2013-12-02 17:56.
What's 'first clear flour'?

Submitted by bakeraunt on Tue, 2013-12-10 16:47. It is a special type of flour. King Arthur sells it. It was recommended in Secrets of a Jewish Baker for rye breads.

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[Mike Nolan]

Aside from ordering it from King Arthur Flour, I've never found a supplier for first clear flour here in Nebraska, and neither could my neighbor, who supplies local restaurants and bakeries. Apparently it is seldom used outside of the northeast, where it is a key component of a New York deli-style rye bread.

As to what it is, here's a better definition than one I could write:

http://www.theartisan.net/flour_descriptions_and_definitions.htm

• This reply was modified 8 years, 4 months ago by Mike Nolan.

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