Swedish Rye (Limpa)

An interesting and uniquely flavoured sourdough rye bread.

This is a 2-day bread that starts with a sponge made of barm, rye flour, water, and molasses that’s been heated with cardamom, anise, fennel and orange (I used orange oil). Bread flour and the balance of ingredients are mixed in after an overnight rest and the dough is kneaded briefly and left to rise. I’m accustomed to sourdough breads taking a long time to rise, which is why I don’t make them often, but even with yeast added in, the first proofing took 3 hours; I allowed the shaped loaf 2 hours to rise but it still wasn’t where it should have been. I took a chance and baked it anyway hoping for a huge oven spring.

I didn't get that but the resulting loaf actually had a very nice crumb, though I’m sure it would have been a little fluffier if I'd allowed it more time to rise. I really liked the complexity that the spices and orange added but I would have preferred the bread to be less sweet.

I’m glad I tried it, but I don’t think I’ll make it again.