Yield: 1 Servings
|2 packs||Dry yeast|
|2 cups||Warm water (105-115 Fahrenheit)|
|2½ cup||Medium rye flour|
|¼ cup||EACH sugar and molasses|
|1 teaspoon||EACH cumin and fennel, crushed or ground|
|2 \N||Oranges, Grated rind of|
|1 cup||Raisins, light or dark|
|4 cups||All-purpose or bread flour, approximately|
>From "The Complete Book of Breads", by Bernard Clayton, Jr. published by Simon and Shuster, first edition, page 203.
[two large round loaves]
This is one of the author's favorite loaves from among a dozen limpa recipes in his files. It has the chili-like flavor of crushed cumin seed, the unmistakable fragrance of fennel, and the pleasant goodness of orange.
Studded with raisins, the loaf rises up to become a handsome brown ball. It sends forth a good aroma when toasted and buttered.
BAKING SHEET: One baking sheet, greased or teflon PREPARATION: In a large bowl or cup dissolve yeast in water. Stir briskly 20 mins. with a fork or whip. Let it stand 5 minutes to begin its fermentation.
With a large wooden spoon stir all of the rye flour, sugar, molasses, cummin, fennel, orange rind, raisins, and about 1½ cups of white flour into the bowl. Beat until smooth-- about 100 strokes.
Add 1 cup flour, stir, and beat in the shortening and salt. By hand add more flour, a little at a time, until the dough cleans the sides of the bowl and is stiff. If a raisin works its way out, push it back into the dough. The slight discoloration that sometimes comes with working fruit into white dough will not be noticed in this dark loaf.
KNEADING: Turn dough out onto a lightly floured board or counter top. 10 mins. Since this will be a slightly sticky dough, it may help to grease the fingers beore beginning. Knead until the dough is smooth and no longer sticky.
FIRST RISING: Put the dough into the large bowl (which has been washed 50 mins. and greased), cover tightly with plastic wrap and leave in a warm place (80-85 f) until it doubles in bulk. You can test if it has risen by poking a finger in it; the dent will remain.
SHAPING: Punch down dough with quick jabs of the fist and fingers. 15 mins.
Turn it over; let rest for 10 minutes. Turn the dough onto the board, knead briefly to press out the air. With a sharp knife, cut into two pieces. Pat and roll the dough into round balls. Place on opposite corners of the baking sheet. Flatten slightly. SECOND RISING: Cover the dough with wax paper or foil and return to the warm 45 mins. place until doubled in volume. You can test if it has risen by poking a finger in it; the dent will remain.
BAKING: Preheat the oven to 375f. With a razor blade or sharp knife, 375f slash a cross on top of each loaf. Bake in the oven. When the 45 mins.
loaves are crusty and tapping the bottom crust yields a hard and hollow sound, they are done. If not, return to oven for an additional 10 minutes.
If the loaves appear to be browning too quickly, cover with a piece of foil or brown sack paper.
FINAL STEP; Remove from oven and place the loaves on a wire cooling rack.
This limpa makes exceptionally good toast. The loaf freezes well. Posted to Digest bread-bakers.v097.n029 by Fred Smith <fredex@...> on Apr 6, 1997