Monday, September 19, 2016
A Kitchen Keeper Original - Limpa-Like Rye Batter Bread
From the kitchen of One Perfect Bite...Bread is an addiction of mine, and the number of recipes I've featured for it over the years is proof of my weakness. What may be surprising is my decision to include this super simple batter bread as the first loaf in my Kitchen Keepers collection. Here's why. It is fast and easy to make and nearly impossible to spoil. Batter breads are no-knead yeast breads that are made with all-purpose or bread flour. They are beaten just until the gluten in the batter is developed, considerably reducing the time needed to make them. The consistency of the dough makes it impossible to knead and shape, so the form of the finished loaf depends on the pan in which it is set to rise. This recipe is scaled to make a single loaf, which is great for those of us who would love, but shouldn't have, a second loaf sitting in the bread box. Limpa is a light Swedish bread that's set apart from other seeded loaves because orange zest and cardamom are added to the dough to heighten its flavor and fragrance. Believe me, one whiff of this bread will convince you that Limpa smells every bit as good as it tastes. Whenever possible, that means I have it in the pantry, I use bread flour to make Limpa. If I don't have it readily at hand, I'll use all-purpose flour. Bread flour has a protein content that helps to create more gluten and a higher rise in yeast breads, but all-purpose flour is a more than adequate substitute. I tend not to stress the ingredients I use to make this bread. I've been known to use honey and caraway seeds if that will save me making a trip to the store. It takes about 10 minutes to get this dough ready for its first rise, and you can have it on the cooling rack in 2 hours. It is nearly effortless to make and the only thing you have to avoid is allowing the dough to rise for too long a period of time. If you allow it to do that, it may collapse on itself. Stick to the times suggested in the recipe and you'll be fine. Here is how this ultra-easy loaf of Limpa bread is made.
Limpa-Like Rye Batter Bread...from the kitchen of One Perfect Bite
1-1/2 cups warm water
2-1/4 teaspoons active dry yeast
2 tablespoons molasses
2 tablespoons canola or other vegetable oil
2 cups bread or all-purpose flour
1 cup light rye flour
1 teaspoon salt
1/4 teaspoon ground anise seeds
1/2 teaspoon ground cardamom
1 teaspoon finely grated orange zest
1 tablespoon whole anise seeds
1) Place water in bowl of an electric mixer. Add yeast and molasses, stirring to combine. Let sit until foamy, about 5 minutes.
2) Set mixer to low speed. Using paddle attachment, beat in 1 cup bread flour, 1/2 cup light rye flour, salt, ground and whole anise seeds, cardamom, orange zest, and canola oil. Increase speed to medium and beat for 2 minutes, scraping sides as needed. Reduce speed to low, then add reserved 1 cup bread flour and last 1/2 cup light rye flour. Beat just until combined. Cover bowl with plastic wrap and let it sit in a warm spot until doubled in volume, about 1 hour.
3) By hand, stir dough just until deflated. Spread dough into a greased 9 x 5 x 3-inch bread pan. Cover loosely with a flour rubbed dish towel and let rise until dough rises to top of pan, about 1 hour. A floured towel is used to prevent dough from sticking to it. Do not use plastic wrap. Dough will stick to it and deflate when wrap is removed.
4) Preheat oven to 400 degrees F. Bake bread in center of oven until it is browned and sounds hollow when tapped, about 30 minutes. Cool in pan for 25 minutes. Lightly brush top with softened butter while bread is still warm. Remove from pan and cool completely on a wire rack. Yield: 1 loaf.
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