Hello Friends and Fellow Bakers! Here we are with my first bread for Christmas: Limpa. Limpa is a Swedish rye lightly spiced with fennel and aniseed, flavoured with citrus and molasses. I used the formula from Bread Baker’s apprentice. This is a humble looking sandwich loaf, but it really delivers on flavour. It is light and fluffy, not too sweet or spicy, just a nice slice to have with jam and tea. This version is also a hybrid of sourdough and direct dough methods, which is the best of both worlds (and also improves the shelf life of the loaf). All around a tasty bake and worth making again.
Baking Summit 