5 from 2 votes

Swedish Limpa (Sirapslimpa)

Name: Swedish Limpa (Sirapslimpa)
Prep time: 20 min
Cook time: 40 min
Total time: 300 min
Ingredients: 3 cups (7 dl) bread flour ((all-purpose works too)); 1 tsp instant yeast or (25 g fresh yeast); 2 cups (5 dl) lukewarm milk; 2 1/2 cups (6 dl) rågsikt ((1 cup rye flour + 1 1/2 cup bread flour)); 1 tsp each of ground caraway and fennel ((or anise)); 1/2 cup (1 dl) dark corn syrup ((or Swedish ljus sirap)); 1/2 cup (1 dl) sugar; 2 tsp salt; 3/4 stick (75 g) soft butter, (cut into pieces)

TYPE : Swedish

Bread

YIELD : 2 loaves / 32 slices

CALORIES : 130 kcal

PREP TIME : 20

COOK TIME : 40

TOTAL TIME : 5

INGREDIENTS :

Starter sponge

3 cups (7 dl) bread flour (all-purpose works too)
1 tsp instant yeast or 25 g fresh yeast
2 cups (5 dl) lukewarm milk

Main dough

2 1/2 cups (6 dl) rågsikt (1 cup rye flour + 1 1/2 cup bread flour)
1 tsp each of ground caraway and fennel (or anise)
1/2 cup (1 dl) dark corn syrup (or Swedish ljus sirap)
1/2 cup (1 dl) sugar
2 tsp salt
3/4 stick (75 g) soft butter, cut into pieces

INSTRUCTIONS :

Mix and knead the starter sponge for 10 minutes. Cover and allow to rise until double the size (1 – 2 hours).
Add the remaining ingredients and knead for another 10 minutes. Cover and allow to rise until double the size (1 – 2 hours).
Shape into two loaves and place in greased loaf pans (or on a lined baking sheet). Prove until about double the size (about 1 hour).
Meanwhile, set the oven to 350°F (175°C).
Bake for 40-50 minutes. The inner temperature should be 206°F (97°C) when done.
Brush with syrup diluted with water when hot out of the oven, then let them cool in the pans under a towel.