Limpa
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Limpa
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Limpa, vörtbröd or vörtlimpa, is a Scandinavian sweet and spicy rye bread that is commonly associated with traditional Christmas cuisine in Sweden.
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Ingredients
- 3 cups all-purpose flour , sifted
- 7¾ cups rye flour , sifted
- 2 oz fresh baker's yeast
- 1¼ cup lager , at room temperature
- 1¼ cup Julmust (alcohol-free Christmas drink)
- 3½ oz butter , melted
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 tablespoon orange zest
- 1 teaspoon ground cardamom
- 2 teaspoons salt
- ½ cup black molasses
- 7 oz raisins (optional)
- flour (for the work surface)
Equipment
- Stand mixer
Instructions
- Crumble the yeast into the bowl of a stand mixer.
- Pour over the lager and Julmust, and mix well.
- Let stand for 10 minutes in a warm place, away from drafts.
- On top of the yeast mixture, add the butter, spices, and orange zest. Mix well.
- Add the all-purpose flour and, while mixing on low speed using the dough hook, gradually add the rye flour.
- Knead for 3 minutes then add the salt.
- Knead for 5 minutes at medium speed. If the dough is too sticky, add a little rye flour. If it’s too dry, add a little lager or water.
- Transfer the dough to a floured work surface, and knead by hand for 2 minutes.
- Cover with a clean cloth, and let rise for 1 hour, away from drafts.
- Scatter the raisins on a floured work surface and knead the dough again until all the raisins are incorporated. Divide the dough into 3 pieces.
- Shape the loaves, either by rolling the dough, then placing on a baking sheet lined with parchment paper, or by placing in loaf pans or cake tins lined with parchment paper.
- Using a sieve, sprinkle a little flour over the top of the loaves, and let them rise in a warm, draft-free place for 45 minutes.
- During the last 20 minutes of the rise, preheat the oven to 400 F (200°C).
- Bake the loaves on the bottom shelf of the oven for about 45 minutes.
- Unmold if necessary and set aside to cool.
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