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Paula Marcoux’s Limpa, a Swedish Bread

A spiced, sweet bread from Paula Marcoux, author of Cooking With Fire, and past presenter at Skowhegan’s annual Kneading Conference.

Limpa
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A spiced sweet bread from our friend Paula Marcoux, author of Cooking With Fire.
Limpa
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A spiced sweet bread from our friend Paula Marcoux, author of Cooking With Fire.
Servings
4people
Servings
4people
Ingredients
  • ½ teaspoon Cardamom Seeds Cleaned of shells and papery skin
  • 1 teaspoon Anise Seeds
  • 1 teaspoon Fennel Seeds
  • 16 ounces Bread Flour Try Maine Grains Sifted Flour
  • 2 ounces Rye Flour
  • 1 ounce Vital Wheat Gluten (3 tablespoons)
  • 1 tablespoon kosher salt
  • 1 ½ teaspoon Dry Yeast
  • 1 Orange – Use the Zest of the 1 Orange Finely Grated
  • 1 ¼ cup Warm Water Preferably from boiling potatoes, 90° F
  • 1 ½ ounces Molasses 2 tablespoons
  • 12 ounces Mature Rye Leaven
  • 4 ounces raisins Preferably golden, (1 cup)
Servings: people
Units:
Ingredients
  • ½ teaspoon Cardamom Seeds Cleaned of shells and papery skin
  • 1 teaspoon Anise Seeds
  • 1 teaspoon Fennel Seeds
  • 16 ounces Bread Flour Try Maine Grains Sifted Flour
  • 2 ounces Rye Flour
  • 1 ounce Vital Wheat Gluten (3 tablespoons)
  • 1 tablespoon kosher salt
  • 1 ½ teaspoon Dry Yeast
  • 1 Orange – Use the Zest of the 1 Orange Finely Grated
  • 1 ¼ cup Warm Water Preferably from boiling potatoes, 90° F
  • 1 ½ ounces Molasses 2 tablespoons
  • 12 ounces Mature Rye Leaven
  • 4 ounces raisins Preferably golden, (1 cup)
Servings: people
Units:
Instructions
  1. Use a mortar and pestle or spice grinder to reduce the cardamom to powder. Add the anise and fennel seeds and bruise, but do not pulverize.
  2. Combine the flours, wheat gluten, salt, and yeast in the bowl of a stand mixer or other large bowl if you intend to work by hand. Add the water, molasses, and leaven, and mix a few minutes until all ingredients seem uniformly combined. Mix in the raisins.
  3. Cover dough airtight and ferment 80 minutes at warm room temperature, stretching and folding once halfway through.
  4. Shape dough into taut rounds or cylinders and set in floured cloth-lined baskets, good side down. Enclose in a plastic bag, and set at warm room temperature to proof for 70-80 minutes.
  5. Overturn each loaf onto a peel dusted with semolina or cornmeal, slash, and bake after the first heat of the oven as been used, at between 450 and 425° F.
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Mail: PO Box 2060 Skowhegan, ME 04976

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207-474-8001

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