then at 85° to 90°F (29° to 32°C) in a proofing box.
BAKING Just before putting the loaf in the oven, slash the surface of the dough several times with a razor blade, brush with milk, and sprinkle with poppy seed. Place the baking container or sheet with its shaped loaf in a cool oven, then turn the temperature to 375°F (190°C) and bake for 70 minutes. Or transfer the loaf to a preheated baking stone in a 450°F (230°C) oven and bake for 40 minutes. When the loaf is baked, remove it from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.
Light Swedish Limpa
Limpa is a rye bread flavored with brown sugar or molasses. This one uses brown sugar, but many Austrian limpas use both. The orange rind is an absolute requirement to complement this bread’s light rye flavor. Use a coarse grater to produce substantial strips and chunks of the orange rind, making sure to avoid using any of the bitter white pith. We bake it as a round loaf
. MAKES ONE 1½-POUND (680 G) LOAF
1 tablespoon (15 g) butter
1 cup (240 ml) water
1 teaspoon salt
¼ cup (60 g) brown sugar
Grated zest of one orange
1½ teaspoons caraway seed
1 tablespoon fennel seed
1 cup (240 ml) culture from the Culture Proof ( this page )
1 cup (115 g) rye flour
2½ cups (350 g) unbleached all-purpose flour
DOUGH PROOF Melt the butter, then add the water to warm. Add the salt, brown sugar, zest, caraway seed, and fennel seed and stir. In a large mixing bowl, add this mixture to the culture and mix well. Add the rye flour and mix well. Add the all-purpose flour a cup (140 g) at a time until the dough is too stiff to mix with a spoon. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.
Or mix and knead the butter mixture with the flours for a maximum of 25 minutes in a bread machine or other mixer (see this page ).
Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap (or leave in the machine pan, removed from the machine, securing the plastic wrap with a rubber band). During this time, the dough should double in size in the covered bowl, or rise to the top of the machine pan. After the proof, use a spatula to gently ease the dough out onto a floured board.
Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.
LOAF PROOF After the 30-minute rest, shape the dough. Flatten it slightly, then lift a portion from the periphery and pull it toward the center. Continue this around the dough mass to form a rough ball (see this page ), then pat and pull into the loaf shape you desire.
Place the shaped loaf, seam side down, on a baking sheet or in a round baking pan and proof for 2 to 4 hours until it doubles in bulk. For a good combination of sourness and leavening, proof the loaf for the first hour at room temperature and then at 85° to 90°F (29° to 32°C) in a proofing box.
BAKING Just before putting the loaf in the oven, slash the surface of the dough several times with a razor blade. Place the pan with its shaped, proofed loaf in a cool oven, then turn the temperature to 375°F (190°C) and bake for 70 minutes. Or transfer the loaf to a preheated baking stone in a 450°F (230°C) oven and bake for 40 minutes. When the loaf is baked, remove it from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.
Tanya’s Peasant Black Bread
Our friend Tanya says this recipe really doesn’t duplicate the bread of her native Russia because of differences in flour; an investigative trip to Russia may be in order. The combination of coriander and molasses complements the sourdough flavor, so don’t leave either out
. MAKES ONE 1½-POUND (680 G) LOAF
1 cup (240 ml) milk
1 tablespoon dark molasses
1 tablespoon vegetable oil
1 tablespoon sugar
1 teaspoon salt
½ teaspoon ground coriander
1 cup (240 ml) culture from
BAKING Just before putting the loaf in the oven, slash the surface of the dough several times with a razor blade, brush with milk, and sprinkle with poppy seed. Place the baking container or sheet with its shaped loaf in a cool oven, then turn the temperature to 375°F (190°C) and bake for 70 minutes. Or transfer the loaf to a preheated baking stone in a 450°F (230°C) oven and bake for 40 minutes. When the loaf is baked, remove it from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.
Light Swedish Limpa
Limpa is a rye bread flavored with brown sugar or molasses. This one uses brown sugar, but many Austrian limpas use both. The orange rind is an absolute requirement to complement this bread’s light rye flavor. Use a coarse grater to produce substantial strips and chunks of the orange rind, making sure to avoid using any of the bitter white pith. We bake it as a round loaf
. MAKES ONE 1½-POUND (680 G) LOAF
1 tablespoon (15 g) butter
1 cup (240 ml) water
1 teaspoon salt
¼ cup (60 g) brown sugar
Grated zest of one orange
1½ teaspoons caraway seed
1 tablespoon fennel seed
1 cup (240 ml) culture from the Culture Proof ( this page )
1 cup (115 g) rye flour
2½ cups (350 g) unbleached all-purpose flour
DOUGH PROOF Melt the butter, then add the water to warm. Add the salt, brown sugar, zest, caraway seed, and fennel seed and stir. In a large mixing bowl, add this mixture to the culture and mix well. Add the rye flour and mix well. Add the all-purpose flour a cup (140 g) at a time until the dough is too stiff to mix with a spoon. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.
Or mix and knead the butter mixture with the flours for a maximum of 25 minutes in a bread machine or other mixer (see this page ).
Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap (or leave in the machine pan, removed from the machine, securing the plastic wrap with a rubber band). During this time, the dough should double in size in the covered bowl, or rise to the top of the machine pan. After the proof, use a spatula to gently ease the dough out onto a floured board.
Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.
LOAF PROOF After the 30-minute rest, shape the dough. Flatten it slightly, then lift a portion from the periphery and pull it toward the center. Continue this around the dough mass to form a rough ball (see this page ), then pat and pull into the loaf shape you desire.
Place the shaped loaf, seam side down, on a baking sheet or in a round baking pan and proof for 2 to 4 hours until it doubles in bulk. For a good combination of sourness and leavening, proof the loaf for the first hour at room temperature and then at 85° to 90°F (29° to 32°C) in a proofing box.
BAKING Just before putting the loaf in the oven, slash the surface of the dough several times with a razor blade. Place the pan with its shaped, proofed loaf in a cool oven, then turn the temperature to 375°F (190°C) and bake for 70 minutes. Or transfer the loaf to a preheated baking stone in a 450°F (230°C) oven and bake for 40 minutes. When the loaf is baked, remove it from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.
Tanya’s Peasant Black Bread
Our friend Tanya says this recipe really doesn’t duplicate the bread of her native Russia because of differences in flour; an investigative trip to Russia may be in order. The combination of coriander and molasses complements the sourdough flavor, so don’t leave either out
. MAKES ONE 1½-POUND (680 G) LOAF
1 cup (240 ml) milk
1 tablespoon dark molasses
1 tablespoon vegetable oil
1 tablespoon sugar
1 teaspoon salt
½ teaspoon ground coriander
1 cup (240 ml) culture from
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