Swedish bread "Limpe" (oven)

Category: Yeast bread
Kitchen: swedish
Swedish bread "Limpe" (oven)

Ingredients

Wheat flour 350g.
Rye flour 100g.
Fresh yeast 10g.
Water 300g.
Ghee butter 20g.
Sugar 50g.
Cumin seeds 1h l.
Fennel seeds 1 st. l.
Salt 1h l.

Cooking method

  • Bring water to a boil with sugar, cumin and fennel seeds, butter. Cool until warm:
  • Swedish bread "Limpe" (oven)
  • Remove the dough from the HP. Form a ball and place in a lightly oiled container. Cover with foil and leave in a warm place for 1.5 hours. I put the dough in MV Brand mode.
  • After a while, knead the dough, form a blank and place in a greased mold. Cover with a towel and leave in a warm place for 45 minutes. I put it in the oven with the light on and a mug of boiling water.
  • Before baking, sprinkle the preform with water (optional).
  • Bake in an oven preheated to 180C for about 60 minutes. In finished bread, when tapping on the bottom, a dull, hollow sound will be heard.
  • Cool on a wire rack.
  • Swedish bread "Limpe" (oven)
  • Swedish bread "Limpe" (oven)
  • Swedish bread "Limpe" (oven)
  • What can I say !!! I apologize for the "unmarketable look" of the bar !! A phrase from a recipe knocked me down: take a 1L form. I had 1.3 liters and still, the bread got out another 1/2. Next time I will bake in a 2 liter pan. The fact that I will bake is definitely !!!! The bread is extraordinary !! Fragrant, tender crumb, thin and crispy crust !!!! It is very difficult to cut, so airy crumb !!
  • With marmalade ... mmmmmmmmmmmmmm !!!!
  • Swedish bread "Limpe" (oven)

Note

Recipe from the book Good Kitchen. Bread"

Suslya
Wow!! How interesting!! does it mean that rye flour is added after an hour of proofing? interesting ... what does it give?
Omela
Tan, there was no explanation on this in the book. I can assume that without rye flour, the dough is better suited and, in fact, a dough is obtained. And rye flour just interferes.
celfh
Quote: Suslya

Wow!!
Suslya, and I breathed out the same as soon as I saw the photo.

Omela, your hands are golden.
Vitalinka
Mistletoe,
You may ask, what flavor do fennel seeds give a bread?
Omela
celfh, Vitalinka thank you girls!
I can't say that fennel is added separately, but in general the bread is rich, as my husband said, "hoppy" taste !! I can't describe in words ... Even when I opened the oven, it felt like the oils evaporate. For non-lovers, of course, the amount of spices must be reduced.
Joy
Mistletoehow appetizing ... Hands combed straight to cook it. But I don't have fennel seeds ... Do it with one spoonful of caraway or double it? And yet, Ksyusha, please tell us what happens in HP with the dough for 1.5 hours on the dough program - is the dough kneading and worth 1 hour or is there a kneading in the middle?
Omela
Marish, be sure to try. I have 20 minutes kneading, after 10 minutes kneading and 1 hour rise. It is a pity that there is no fennel .. double caraway then.
Joy
So I will.
taniakrug
300 gr of water + 20 gr of butter for 350 gr of flour ?? At this stage, I get a batter, like your kolobok and does not approximately resemble. Add flour or something ..
LightTatiana
It is a pity that there is no fennel .. double caraway then.
[/ quote]
Sorry to interfere. Fennel, in theory, should give a light aniseed trail ...
In Ukraine, fennel seeds can be bought at a pharmacy. Maybe in Russia too ...
Omela
Quote: taniakrug

300 gr of water + 20 gr of butter for 350 gr of flour ?? At this stage, I get a batter, it looks like your bun and does not approximately look like it. Add flour or something ..
taniakrug , the bun is at first liquid, but by the end of the batch it becomes elastic. The photo shows. You can skip the flour, then adjust it with rye flour.

Quote: LightTatiana

Fennel, in theory, should give a light aniseed trail ...
LightTatiana , I agree about the train! Here fennel can be bought in the "Indian Spices" or in the Uzbek market (many times more expensive).
hrushka
Omela , also no fennel, but there is anise. Is it worth trying?
Omela
hrushka , try putting anise 1 tsp.
taniakrug
I could not stand it, I poured 20 grams. I understand that after rye flour it will be better, but I was guided by your bun. Still a bun! And I'm floating ...
But I am not upset, we will correct
hrushka
Quote: Omela

hrushka , try putting anise 1 tsp.

Omela , We will try
Omela
Quote: taniakrug

But I am not upset, we will correct
taniakrug ,. Good luck!
taniakrug
I’ll ask about baking in advance. Bake for an hour? And do not have to first at high temperature? What about steam? And the stone?
Omela
taniakrug , bake for about an hour. Focus on your oven and the appearance of the bread. Steam is not needed, I have no stone.
taniakrug
Omela, I report. Yesterday I baked this bread - TASTY! Bookmarked the recipe, I will definitely bake.
Flour during the first batch could not be added, with rye it was corrected into a plump bun. It rose very well, so I even reduced the proofing time to 1 hour (where 1.5 was needed). Since I do not have a large form, I divided it into 2 loaves, When my husband was nagging that I needed a large form, he said that he liked such bread more, there are a lot of crusts.
Baked for 45 minutes. First at 200, then it lowered 180-170.
Thanks a lot for the recipe
h. s. there was no fennel. The husband said - we need ... a specialist
Omela
taniakrug , I'm glad that the bread was a success !!! And to boast of a photo ... at least one eye !!!
Vitalinka
And I put the dough on the bread. It turned out to be watery, but did not add flour. I'll see what happens after adding rye.
Vitalinka
And here is my bread

Swedish bread "Limpe" (oven)
Omela
Quote: Vitalinka

And here is my bread
Vitalinka , And this is ffffse ?? And de cut ??? And de ohi-ahi-sighs ??? : this: Or vice versa ???

shl. bread - handsome !!!!
Vitalinka
Mistletoe, so to speak with the heat of the heat! It is worth cooling down, just got it. It smells very nice, everything was laid strictly according to the recipe. I will report on the taste later.
Omela
Well, lana .. wait !!
taniakrug
I didn't want to put a photo, because the view is not very good due to the fact that I divided the dough into two forms: girl_red: Here is a cut as proof that I baked it I already wrote about the taste Swedish bread "Limpe" (oven)
Idol32
The bread turned out to be wonderful! However, the Swedes are great entertainers - they are in their famous Limpa (they also say Swedish Rye), to give it the famous licorice taste, be sure to add anise, orange oil, dried orange peel, a little cardamom and, most importantly, molasses along with fennel, Molasses... I have been wanting to bake Limpa for a long time, but I can not find real molasses and orange oil.

Maybe someone knows where it can be bought in Moscow?

PS
I forgot to add that brown sugar is also needed, where can I do without it ...
Alyonka
Thank you! It was baked, however, in a bread maker, and the rye flour deteriorated and I had to add whole grain instead, but it's still delicious. I also added flax seeds.
In Moulinex, I first put on the "other dough" setting, and then added flour to the full setting for whole grain bread.
Vitalinka
It's me again. We tried some bread - excellent !!! Delicate airy with a thin crispy crust! At supper, mine had more than half a loaf. I really liked the taste of bread that the seeds give, only a little sweet, although this may also have its own zest.
Mistletoe, thank you so much for the bread!
I will definitely bake some more. Well, the promised cut, the photo is not so hot because I was in a hurry, people were waiting to take a sample

Swedish bread "Limpe" (oven) Swedish bread "Limpe" (oven)

Omela
Quote: Idol32

However, the Swedes are great entertainers - they are in their famous Limpa (they also say Swedish Rye), to give it the famous licorice taste, be sure to add anise, orange oil, dried orange peel, a little cardamom and, most importantly, molasses along with fennel, Molasses.
Idol32 , about "obligation"I would argue, but I will not, because the Swedes know better of course. I will gladly look at your version of bread.
Omela
Vitalinka, taniakrug , girls, wonderful cutters !!!!

Alyonka , glad. Thu s HP bread was a success !!
Idol32
Quote: Omela

Idol32 , about "obligation"I would argue, but I will not, because the Swedes know better of course. I will gladly look at your version of bread.

I will definitely post not only a photo, but also the recipe itself (it is very different) as I bake bread.Moreover, they say you can buy molasses in Stockmann.
Omela
Quote: Idol32

but the recipe itself (it is very different).
Idol32 , of course different, in the internet there is still a recipe for beer. Let there be many good and different!
Alyonka
Oh, I would have known about beer earlier ... Can I have a reference or a recipe? I bought beer for grossini, there are still many left.
Vitalinka
Mistletoe, today I ate a piece of bread, but how delicious it is! So weightless, airy, today even sugar seemed normal.
I advise everyone to try this bread! But very sincere!
Mistletoe , Thanks again for the recipe!
Omela
Alyonka , the recipe for beer is: 🔗

If the beer is ownerless, I advise you to cook Cookies "Torchetti".

Vitalinka,
Alyonka
Thank you! And first there was rye flour ... These entertainers are Swedes :-)

I'll try the cookies too, there is no such sugar now. In general, I re-read your recipes yesterday, today I will freeze pumpkin puree :-)
Suslya
Mistletoe, I brought you bread for the night, looking hot, fresh from the oven. Oh and fragrant it turned out

Swedish bread "Limpe" (oven)

cut tomorrow
Omela
Sumlik, handsome bread !!! And in the same form I did !!! And mine was kicked out!
Suslya
yeah, in the same form, that one of mine also kicked out a bit.
The cut brought
Swedish bread "Limpe" (oven)
Swedish bread "Limpe" (oven)
Omela
OOOOOO !!!!! Straight twin brother !!! And how to taste ??
Suslya
My God! I didn't write about the taste ?? Little one, I'm sorry, eh? I liked the taste very much, this fresh, fennel next time less load, a tablespoon is somehow too much, I really liked it with butter Well, very tasty bread. Thank you Melchik for the recipe
Omela
Sumlik,
shoko11
Omela, thanks for the recipe. Today I tried some bread, very tasty. There was already a quarter of a loaf, my lost 5 kg cried)).
Rye flour was not at home, replaced with whole grain, coriander and caraway were used as additives. It is very easy to form a loaf after the last kneading, the dough does not stick, obedient. I baked bread for about 30 minutes.
Omela
shoko11 , eat to your health! Glad you liked it!!
kisuri
Hello Mistletoe!
And here is my "Limpe":
Swedish bread "Limpe" (oven)
Swedish bread "Limpe" (oven)
Thanks for the recipe. the lightest bread, fluffy, simple - This technology changes everything in an amazing way
I did everything almost according to the recipe, only instead of fennel (I don't know what kind of animal this is, we don't have it, or I don't know what we call it) I took 2 tbsp. I cut flaxseed and a little dried apricots, combined this bread and also your bread with dried apricots, I can't get to it. I felt that you can stuff whatever you want into THIS bread - and it turned out to be so. Yes, I also put half of sugar and brown, that is, 23g. Well ... and the rest is just like you
Thank you and will continue to bake it. I'll try to take less yeast
Ira
Omela
Ir, great bread !!! I also liked this technology very much !!!!!!
nut
Today, neither light, nor dawn, I flooded into the Metro for ... FENHELEM I contracted my husband for this business (he is already so used to my Wishlist that he does not even resist) and he did find this fennel there and also saw a jar of dark berries, it turned out that this too is nada for me, and the price is not frail - fennel -253r, juniper berries (I don't even know where to shove them) - 250r jars of 180g. So, virgins, who needs it, IS in the Metro
Swedish bread "Limpe" (oven)
Omela
Quote: nut

fennel -253r,
Irchik, and cho not in "Indian spices" There is much cheaper: 100g-30 rubles. And you can use juniper berries in pilaf.

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