Levain with Light Muscovado Sugar and Nuts

The bread is made with 15% light muscovado sugar and 24% assorted nuts. The muscovado sugar not only gives the bread a soft and moist texture, but also added a fudge flavor which pairs very well with the natural sweetness of the dough.  Overall a savory, easy-going and popular bread among friends I would say. :)

Recipe

112g levain (100% hydration) 44.4%
188g bread flour 74.6%
64g whole wheat flour 25.4%
38g light muscovado sugar 15%
3g salt 3%
140g water 55.6%
60g assorted nuts (cashew , almond, walnut, macadamia) – slighted toasted 23.8%

First fermentation – 3 hours; Second fermentation – 45 mins (hot weather in HK..)

Bake at 230C for 10 mins, then 210C until done

Limpa – Swedish Rye

Limpa is a traditional Swedish rye bread. According to Peter Reinhart in The Bread Baker’s Apprentice, what makes it different from German and deli ryes is the use of aniseeds, fennel seeds, orange peel and a touch of cardamom. Recipe I used is from Reinhart’s another book Whole Grain Bread which fitted my schedule. Besides the spices and citrus, Reinhart’s recipe also has an overnight soaker and rye starter. The bread is moist, rich and heavenly fragrant, and I love it so much!

Some websites also mentioned Swedish Vört Limpa which is offered mainly in Christmas. The difference is the addition of some malt to the dough. I think the taste of limpa is already a wonderful treat for the season, and not as sinful as stollen or panettone.

I used whole rye starter at 83% hydration and whole wheat flour in the final dough. The dough was very sticky. I kneaded it only for 15-20 times and the dough had little strength. However it had very good rise in the oven. Hehehe, seems some luck with this bread. This delightful bread has started my good holiday. :)

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