Limpa (Swedish Rye Bread)

Let's Cook

1. Step 1.

   Combine in a large bowl or a stand mixer fitted with the paddle attachment: 1 ½ cups (355g) warm (105° to 115°F) water; ⅓ cup (65g) sugar; ¼ cup (85g) molasses; Finely grated zest of 1 orange; 1 tablespoon fennel seeds; 1 tablespoon caraway seeds; 1 envelope (2 ¼ teaspoons) active dry yeast; 2 teaspoons salt

2. Step 2.

   Stir in until smooth: 2 ½ cups (300g) dark rye flour

3. Step 3.

   Add: 2 ½ cups (315g) all-purpose flour

4. Step 4.

   Knead in the flour or mix on low speed until the dough just comes together. Cover and let rest for at least 15 and up to 30 minutes.

5. Step 5.

   If using a mixer, remove the paddle and attach the dough hook. Knead the dough on a lightly floured work surface or with the mixer on medium-low speed until smooth and elastic, 8 to 10 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover and let rise until puffy and increased in volume, 1 ½ to 2 hours.

6. Step 6.

   Lightly grease a baking sheet and dust with: Cornmeal

7. Step 7.

   Divide the dough in half. Shape each half into a round loaf and place on the prepared baking sheet. Loosely cover with a cloth or oiled plastic wrap and let rise until puffy and a fingertip lightly pressed into the dough leaves an indentation, about 1 ½ hours.

8. Step 8.

   While the dough rises, preheat the oven to 375°F.

9. Step 9.

   Make three diagonal slashes in the top of the loaves with a sharp knife or lame. Bake until the crust is set and the internal temperature reaches 205°F, 40 to 50 minutes. Turn off the oven and leave the loaves in for 10 minutes more. Transfer the loaves to a wire rack to cool completely before slicing. Serve with: Salted butter and jam