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Sourdough Limpa Rye Bread

Here's how you make Sourdough Limpa Rye Bread
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  • Servings: 15
  • Prep: 7h
  • Cook: 30m
  • The following recipe serves 15 people.

Ingredients

The ingredients are:
  • 258 grams all purpose flour
  • 258 grams rye sourdough starter (has 129g flour and 129g water)
  • 112 grams water (or milk or combination)
  • 1 tablespoon anise seeds (or any combination of anise, caraway or fennel seeds)
  • 2 tablespoons orange peel
  • 26 grams molasses
  • 26 grams brown sugar
  • 8 grams salt
  • 4 grams yeast
  • 17 grams oil (cooking oil)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • FOR THE STARTER

  • Step 1: Refresh your starter with equal weights of rye flour and water or so that it is a thick batter or like mashed potatoes. Two iterations should make essentially a rye starter

  • FOR THE DOUGH

  • Step 2: Mix the water or milk into the starter until uniformly mixed

  • Step 3: Add molasses, brown sugar, yeast, flours, salt, oil and seeds

  • Step 4: Mix well and let rest for 10 minutes.

  • Step 5: Knead by hand or machine for 5 minutes and place in an oiled straight-sided clear container

  • Step 6: After 15 minutes, stretch and fold and return to the container. See notes for stretching and folding.

  • Step 7: After 15 minutes, stretch and fold and let rise to double its size or cover and place into the fridge overnight. The next morning, bring the dough to room temperature (about 2 hours)

  • Step 8: When double its volume, spread the dough into a rectangle and roll to the width of a 4.5" x 8" loaf pan or shape into a free-standing loaf. For party breads, divide into 2 pieces and make 2 batters.

  • Step 9: Preheat oven to 375F.

  • Step 10: Bake for 45 minutes for a loaf or 30 minutes for party breads, turning midway during cook.

  • Step 11: Remove from the pan and let cool on a rack for 30 minutes or more.


We hope you enjoy this recipe!

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