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4.67
from
6
votes
Sourdough Limpa Bread
This recipe makes delicious Swedish rye bread with syrup and wonderful spices. It's a delight.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Proofing
6
hours
hrs
Total Time
7
hours
hrs
45
minutes
mins
Course:
All
Cuisine:
Swedish
Keyword:
limpa, rye bread, sourdough
Servings:
1
limpa bread
Calories:
3319
kcal
Author:
Sune Trudslev
Equipment
pullman loaf pan (small)
Ingredients
620
g
light or white rye flour
sifted rye flour
430
g
milk
50
g
butter
145
g
corn syrup
golden syrup/light syrup
120
g
sourdough starter
13
g
fine salt
1
teaspoon
cardamom
1
teaspoon
ginger
½
teaspoon
cloves
1
teaspoon
bitter orange peel
Instructions
Mix the dough
To a bowl add:
620g
sifted rye flour,
13g
salt,
½ tsp
ground cloves,
1 tsp
cardamom,
1 tsp
ginger,
1 tbsp
ground bitter orange peel.
Alternatively, use the zest of an entire orange.
Mix it up so that everything is well dispersed.
Pour
50g
melted butter into
430g
milk.
Pour it into the flour mixture.
Then add
145g
corn syrup or golden syrup.
And lastly add
120g
sourdough starter. Grown to its peak.
Mix until the dough is thoiroughly mixed.
Fermentation
Put the dough in a pan sprayed with nonstick spray and let it proof until it’s grown by 50%.
Put it somewhere warm and keep an eye on it. It took my dough about 5 hours, but you should monitor the growth instead of using a set time.
Bake
When the dough is ready, turn on your oven to 190°C/375°F.
When the oven is hot, add the pan to the oven.
Bake for about
90 minutes
or until a probe thermometer shows 99°C/210°F when put into the centre of the dough.
If you'd like a darker crust, you can remove the bread from the pan about 1 hour into baking.
You should take the bread out of the oven when it's done to your liking.
Put it on a wire rack to cool.
Video
Nutrition
Serving:
1
limpa bread
|
Calories:
3319
kcal
|
Carbohydrates:
626
g
|
Protein:
85
g
|
Fat:
65
g
|
Saturated Fat:
35
g
|
Sodium:
5687
mg
|
Fiber:
75
g
|
Sugar:
140
g