Swedish Limpa Bread (Vort Limpa)

I'm pretty sure I got this recipe from Tom Ashton. He is the master baker and pride of the Ashton clan and all that stuff. This beats German rye bread all up out the joint, because Swedes know how to bake.

SWEDISH LIMPA BREAD (VORT LIMPA)

Proofing sponge:

2 t. (or 2 packets) active dry yeast
½ cup warm water
pinch of sugar
½ cup unbleached all-purpose flour

Dissolve the yeast in the warm water. Add a pinch of sugar and the flour. Cover with plastic wrap and/or a clean towel and set aside until bubbly, 5 to 10 minutes. (If it doesn't bubble up, the yeast is dead. Start over with live yeast.)

Dough:

1 cup warm water
¼ cup dark brown sugar
1 cup dark beer, at room temperature
½ cup molasses
2 T. fresh grated orange zest or 1 t. dried orange peel
¼ lb. (1 stick) butter, melted
1 T. salt
½ t. ginger
½ t. fennel or anise seeds (or a combination)
2 cups medium rye flour
raisins, optional
5-6 cups unbleached all-purpose flour
melted butter or egg white for the top crust

In a bowl or mixer combine the water, warm beer, brown sugar, molasses, orange zest, butter, salt, ginger, and fennel and/or anise seeds. Add the yeast sponge. Stir in rye flour and a handful of raisins if desired.

Add all-purpose flour a cup at a time, mixing until dough becomes elastic. Clean the sides of the bowl.

Turn dough out onto a lightly floured board. Scrape the bowl clean and add it to the dough. Lightly oil the inside of the bowl.

Knead the dough, adding only enough flour to prevent sticking, for about 8 minutes. When dough is thoroughly kneaded it should be moderately soft, smooth and elastic.

Place the dough in the oiled bowl, turn to oil the top surface of the dough and cover with plastic wrap and/or a clean towel. Put the bowl in a warm, draft-free place to rise until doubled in bulk, usually between 1 and 1½ hours.

Punch the dough down and divide it in half. Form into round loaves and place on baking sheets that have been sprinkled with cornmeal. Cover with plastic wrap and/or a clean towel and let rise until doubled in bulk, usually about 1 hour.

About 15 minutes before you want to bake the bread, preheat the oven to 375° F. Brush the tops of both loaves with melted butter or beaten egg white. Bake loaves for about 1 hour or until they sound hollow when tapped on the bottom. Cool on wire racks before slicing.

Makes 2 delectable loaves.

Contributor: Tom Ashton, baker extraordinaire