Limpa (Swedish Rye Bread

• Vegetarian

• Produce

  • 2 tsp Orange rind

• Baking & Spices

  • 4 tsp Active dry yeast
  • 6 cups All-purpose flour
  • 1 1/2 tbsp Caraway seeds
  • 2 tsp Fennel seeds
  • 2 cups Rye flour
  • 2 tsp Salt
  • 1 cup Sugar
  • 2 cups Whole wheat flour

• Drinks

  • 1 cup Coffee, strong

• Dairy

  • 2 tbsp Butter

• Liquids

  • 3 cups Water

Found on crumbblog.com

Description

Ingredients

• 3 cups water
• 1 cup strong brewed coffee
• 1 cup sugar
• 1½ tbsp caraway seeds
• 2 tsp fennel seeds
• 2 tbsp butter
• 2 tsp grated orange rind
• 4 tsp active dry yeast
• 6 cups all purpose flour
• 2 cups whole wheat flour
• 2 cups rye flour
• 2 tsp salt

Directions

• In a small saucepan set over medium-high heat, bring water, coffee, sugar, caraway, fennel, butter and orange rind to a boil. Cook for about 3 minutes, or until butter is melted and sugar is completely dissolved. Remove from heat and let cool until lukewarm.
• Meanwhile, stir together all-purpose flour, whole wheat flour and rye flour in a large bowl. Measure out 4 cups of this mixture into a small mixing bowl, and set aside to use in the first rise. (You should now have 6 cups of flour left in your bowl.)
• Pour the cooled water and coffee mixture into the bowl of a stand mixer fitted with a dough hook. Add yeast, and mix on medium speed until well combined. Gradually add the 6 cups of flour, mixing until you have a very soft and elastic dough.
• Scrape the sponge into a large lightly buttered mixing bowl, and cover with a clean dishtowel. Place in a warm, draft-free spot to rise until double in size, about 1 ½ hours.
• Once the sponge has doubled in size, punch the dough down and knead in the salt and reserved 4 cups flour using your hands or a stand mixer fitted with a dough hook. Dough should feel smooth and elastic.
• Transfer the dough to a large lightly buttered bowl and let it rise again until it doubles in size, about 1 hour.
• Once the dough has once again doubled in size, transfer to a clean, lightly floured work surface and knead for 2-3 minutes or until smooth.
• Divide the dough into 3 equally-sized pieces, and shape each one into a chubby oval loaf roughly 10 long. Arrange the loaves on a large cookie sheet lined with parchment paper (dont worry if the loaves are very close together - this is fine).
• Cover with a clean dishtowel, and let rise again for about 30-45 minutes, or until roughly doubled in size. Its okay if the sides of the loaves are touching by this point.
• Shortly before the loaves are done their second rise, preheat oven to 350F.
• Bake the loaves in preheated oven for 1 hour, or until tops are dark brown. If the crust starts to brown too quickly, tent with foil for the last 15 minutes of the baking time to avoid burning.
• Let cool for 5 minutes, then transfer to a wire rack to cool completely (or dig in while the bread is still warm, if you dont want to wait that long.)