My grandmother made the most incredible Swedish Limpa or rye bread that ever existed. It wasn't your typical heavy rye. It was light, sweet, aromatic, and delicious. As my exploration of quick no knead breads in a pot go, I developed this lovely little rye bread recipe. It ain't grandma's, but it is light and delicious.
- 3 cups all purpose flour
- 1 cup Rye flour
- 1/2 tsp quick rise yeast
- 1 3/4 tsp table
- 2 cups and 1 tablespoons tepid water
- 2 T brown sugar dark/medium
- 2 T molasses
- Mix dry ingredients in a bowl. Dissolve molasses and sugar in the water, add to dry ingredients and mix with rubber spatula until well combined and lumpy. It should be wet in appearance, but not glossy. Adjust water as needed depending on type of flour.
- Spray oil the dough and inside of bowl. Turn over in the bowl and spray the opposite side too. Cover in plastic wrap and towels. Place in warm (about 72-76 degrees F) to rise about 9 hours. I put my oven on 180 and place the bowl on top of the stove.
- After rising, turn out onto a lightly oiled counter. Fold over twice. cover in plastic and a towel. Let rise an additional 1-2 hours. Turn oven on to 450 degrees F with Dutch oven and lid inside to heat it up.
- After second rise, turn dough out onto a lightly floured counter top and quickly shape into a boule or round flat ball shape by gently pulling the dough under. You will need to flour your hands a bit. Just use enough flour to make the dough less sticky. Do not over flour as you need the dough to remain wet.
- Remove the Dutch oven from the oven and remove the lid. Plop the dough in the hot dutch oven seam side down. Cover and return to oven and bake for 30 minutes covered. This is the steam heat that creates the crunchy outer crust. Then remove the cover and bake an additional 15 minutes uncovered.
- Remove loaf from Dutch oven and let cool lightly covered with a flour sack towel.
- Consume with loads of butter!
About 12-15 servings.Nutrition
About 120 calories per slice before the butter and depending on slice size.
| |Helpful Hint
I keep my bread loosely wrapped in a flour sack towel. This way it stays fresh and the outer crust stays crispy. You could also use parchment paper or lightly waxed paper to wrap the loaf and then wrap with the towel.Link to our original white bread in a pot recipe.