The Bread Baker’s Apprentice Challenge, Swedish Rye, (Limpa) … adaptation


What is it that you say?  Yes.  I am behind three years in my progression of baking my way through, The Bread Baker’s Apprentice Challenge, sponsored by the lovely, Nicole, author of the beautiful blog, Pinch my Salt.

Remember, former challengers, when we baked steadily among all things, heady and yeasted?  One can never forget the awesome smells and tastes that intoxicated our world.  (Normally, I’m good at sticking to a baking challenge, with an exception, The Daring Baker’s.  A failing hard drive on a PC and a log-in issue were my demise on that affair, but who knows, perhaps I’ll venture back one fine day.)   The BBA project sat on hold as our household navigated illnesses and losses.  Happily, I’m now able to resume this venture, and although it’s a very distant memory to those that took to it, I’m reporting back in hopes of finishing my tour.  The Bread Baker’s Apprentice , written by Peter Reinhart,  is my absolute favorite book!  (Published by Ten Speed Press in 2001, first edition.)

Some years back I had the great pleasure of meeting Peter Reinhart.   He visited the Southlake, TX., Central Market test kitchens and gave a workshop on his latest book, Artisan Breads Every Day.  (Published on October 27, 2009 by Ten Speed Press.)  Earlier I had worked as one of many recipe testers for that specific book.  (It’s amazing; check it out when you can.)


The Limpa

is not to be confused with a dark rye, Jewish rye or seeded rye, that one normally finds at your grocery store.  While it does contain seeds, they are ground (anise, cardamom and fennel) and added along with a bit of orange oil or dried orange peel.  My adaptation kept steady with the seeds, but dried lemon peel is substituted for the orange flavoring/peel.  (I’ve made this bread before, and my preference is orange over lemon. The licorice flavorings of anise and fennel associate better, in my opinion.  Which is not to say that the lemon created a mis-match.  Simply my preference.)  Another adaptation came with the use of palm sugar over regular brown sugar, and light olive oil, not melted shortening.  (Use a light olive over an extra-virgin.  There are many flavors intermingling.)   


crust and crumb were spot-on!

 An egg wash was used right before the loaves went into the oven, and, unlike many sourdough breads, this item baked at 350 degrees, lower than other naturally leavened breads. Perhaps the sugars would have turned the caramelization to carbonization if the heat were any higher?  Most likely equalling, burnt-baby-burnt!


Toasted or slathered

with butter, or used as a lovely alternative to the everyday sandwich bread.  This one is a sure winner!  Peanut or almond butter would play well with this, too.  Someday I hope to make dinner rolls with this recipe.  Extra-special surprise to the unsuspecting at the Holidays. :)


~ by coffeegrounded on August 8, 2013.

7 Responses to “The Bread Baker’s Apprentice Challenge, Swedish Rye, (Limpa) … adaptation”

  1. Looks wonderful!! My goal is to finally finish the challenge myself this year. Wish me luck :-D


    • Hey, Girl! I know we can do this. We’ll inspire one another. You’ll laugh at this: I had no idea where I had left-off, all due to the fact that I am so disorganized. I have hopes of revamping the site and getting a bit of order out of the miss mass. It’s a slow process, but as you well know, life teaches us patience and wisdom with it’s unexpected changes and challenges.

      It’s so good to hear from you! I hope life is good and you and your father are well.

      Did you keep the Google posting area open? I am afraid I no longer remember my log-in info, but I did discover where March of 2010, was my last ‘in-order’ post. So…There are bakes done ‘off-track, and today my build is prepped for the Potato, Cheddar and Chive Torpedoes, tomorrow.


    • I am so enamored by that book, and I know you are too. We’ll finish, Nicole, we are willed to support each other. :)

      It was wonderful to hear from you. I posted a lengthy reply to your comment on my blog, but if you are like me, you may not always read comments on others blogs. (It’s a time thing with me… And a forgetful one, too.)

      Take care and keep I’m touch. I’ll do the same, Sweetie! :)


  2. This looks absolutely exquisite-why am I consistently content to dine on plain old dempster’s loaves when there is such beauty in bread available in this world!


  3. The bread, the bread, so tantalizing, the bread. Did you bake everything yourself? Looks like heaven.


    • Yes, I baked these today. Thanks for your kind comments and for visiting. Baking is my passion. There are so many wonderful foods to explore, and breadmaking is my absolute favorite.


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