Swedish Limpa (Rågsilimpör)

By norsegal8

Ingredients

• 1 package active dry yeast
• 1/4 cup warm water (105 to 115 degrees)
• 1/2 to 1 cup light molasses or dark corn syrup
• 4 cups milk, refrigerator temperature
• 1 cup vegetable oil
• 1/2 to 1 cup light or dark brown sugar, packed
• 3 teaspoons salt
• 1 teaspoon finely crushed caraway seeds
• 1 teaspoon finely crushed fennel seeds
• 1 teaspoon finely crushed anise seeds
• grated peel of 1 orange
• 1 cup uncooked rolled oats, regular or old-fashioned
• 2 cups light or medium rye flour
• 9 to 10 cups bread flour or unbleached all-purpose flour
• warm molasses or dark coryn syrup to brush hot loaves

Details

Servings 4

Preparation

Step 1

In a large bowl, dissolve the yeast in the warm water and let stand for 5 minutes. Stir in the molasses according to the amount of sweetness desired, milk, oil, brown sugar to taste, salt, spices and orange peel. Mix in the rolled oats and rye flour; beat well. Slowly stir in as much of the bread flour as possible to make a stiff dough. There should be no "dry" flour remaining in the bowl, but the dough will be lumpy.

In cold climates, cover the bowl with plastic wrap and let stand at room temperature overnight. During this time the dough will rise to the top of the bowl. In warm climates, or in the summertime, let stand 3 to 4 hours in a cool place.

Sprinkle the top of the dough with about 1/4 cup all-purpose flour. With a spatula, scrape down the sides of the bowl. Turn the dough out onto a floured surface and knead until smooth. If the batch is too big to handle, divide the dough into 2 parts and knead each part separately. Knead 5 to 10 minutes until smooth and satiny. Grease 4 8- or 9-inch round cake pans or 4 9x5-inch loaf pans. Divide kneaded dough into 4 equal parts. Shape each into a round or oblong loaf.

Place the loaves in the pans, smooth side up. Cover and let rise in a warm place until almost doubled, about 1 hour.

Preheat the oven to 375 degrees. Bake for 35 minutes or until a wooden skewer inserted in the center comes out clean. If the bread browns too rapidly while baking, cover with foil to finish baking. Remove from the pans onto cooling racks. Brush the loaves with warm molasses or dark corn syrup to glaze.