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.