Swedish Limpa rye with candied citrus and cardamom

Just about as tasty as they look ;)

The wife and I agreed that it'd make a perfect holiday bread. Not cloyingly sweet like a fruitcake, but bready, a little sweet, and tangy from the acid in the citrus.

I'll post the recipe tonight if I get the chance. Thanks for the kind words :) I sent one loaf to a professional pastry chef friend of mine, so I'm curious to hear his feelings on it.

-Joe

Recipe from Bread Alone, by Daniel Leader and Judith Blahnik. I recommend this book if you're already comfortable with baking breads and are looking for more ideas and recipes. It's a bit much for a beginner, IMHO.

Quantities are shown as volume/weight
Limpa Rye

2 medium oranges
2 medium lemons
Grandulated sugar 1cp/7oz
Spring water 1/2cp/4 fluid oz
Dark ale (Guinness) 3cp/24oz
Rye sourdough starter 2cp/18oz
Rye flour (I used stone ground organic) 2cp/11oz
Whole wheat flour (I used King Arthur) 2cp/10oz
Fine sea salt (I used Kosher) 1Tb/ 3/4oz
Freshly ground cardamom seeds (I used pre-ground) 2tsp
Honey 1Tb
20% bran wheat flour (I use bread flour+whole wheat flour, in about a 4:1 ratio) 3 1/2-4 1/2cp/16-22oz

• Cut the zest and pith from the citrus, and slice into 1/4" wide strips. Put in a saucepan with water to cover by 1". Heat to boil over high heat, boil 4 minutes. Drain, repeat 2 more times.

• In the same saucepan, combine sugar, water, and drained peels. Heat to a simmer, dissolve the sugar. Stop stirring when the solution boils - to prevent crystallizing. Reduce heat to medium-low and simmer about 20 minutes, until the peels are tender and translucent, swirling occasionally by the handle. Transfer the peels to a wire rack to cool and dry at least 12 hours. Chop into 1/4" pieces.

• Combine starter and ale in a 6qt bowl. Break up the starter and stir until frothy. Add rye+WW flours, stir to combine. Add salt, cardamom, honey, and just enough bran flour to make a thick mass. Turn out onto a floured surface and knead un the citrus peels, adding flour as needed until dough is soft and smooth, 15-17 minutes.

• Ferment 3-4 hours at 78 degrees until almost doubled.

• Divide and shape into tight round loaves. Place seam side down on a board dusted with cornmeal. Cover with a damp towel or plastic and proof 2-2 1/2 hours, or until almost doubled in volume.

• Preheat your oven and stone to 450F. Score the loaves and slide them onto the stone. Pour 1cp water into your hot steam pan and close the door. After 30 seconds, spritz the sides of the oven with water. Repeat twice more, and bake about 20 minutes. Reduce heat to 400, and bake until crust is firm, another 15-20 minutes. Thump the bottom to check for doneness. See note in my original post about doneness.

EnjoY!

-JOe

When I refresh my mother starter - or chef - I use the following formula:

9oz chef
4oz stone-ground rye
5oz water

When I make starter to be used in a recipe, I use the following:

9oz chef
5oz stone-ground rye
4oz water

Each is left for 6-10 hours before using. There's not much gluten in the rye flour, so it breaks up easily when you mix it in with the water.

-Joe