Swedish Limpa

Ingredients for Swedish Limpa

Instructions for Swedish Limpa

To prepare the Swedish Limpa recipe, please follow these instructions:

Sourdough: Mix water, yeast, honey and rye flour. Deck the dough with plastic and let dough stand at room temperature at least a day but would like longer.

Scalding: Boil the water up and pour that over rugmelet in a large pile. Work or beat the dough vigorously with a large wooden spoon or 5 mins in a large kitchen machine. Tyres. Cooking Bowl up in the water. Let stand and cool for the dough to mix. Stir in the scalded rye flour when it surdejen have svalet to 37 degrees. Let raise at least an hour.

Slutdej: Pipe out the yeast in the water. Add the yeast, caraway with cooking water, syrup and salt for skoldnings dough. Work flour in to a very firm dough. The dough must be worked very strongly. Deck the dough and let it raise an hour.

Put the dough on a floured board and knead it lightly. Share in two parts which are shaped to round and crevice free limpor. Butter plate just under limporna. Prick with fork and raise the limporna slowly 40-60 my.

Set limporna on the lower Groove in 225 degrees c. Behind for 15 minutes with just under heat if possible put wax paper over the limporna the first 15 minutes, Lower temperature to 175 degrees C with both above and below the heat. Bake for 40 min. Brush limporna with semi-skimmed milk towards the end of the baking process so that they become shiny.

Let limporna cooling slowly during a tea towel.

Tips:
They should mature 1-2 a day before they insert into slices. Limporna have long durability without freezing.