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. 🙂
|112g levain (100% hydration)
|188g bread flour
|64g whole wheat flour
|38g light muscovado sugar
|60g assorted nuts (cashew , almond, walnut, macadamia) – slighted toasted
First fermentation – 3 hours; Second fermentation – 45 mins (hot weather in HK..)
Bake at 230C for 10 mins, then 210C until done
Posted by Nat on May 13, 2012
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. 🙂
Posted by Nat on December 23, 2010