Swedish Finn Culture

Uleåborgslimpa or Oulunlimppu

By Syrene Forsman

bread

1 package active dry yeast
¼ cup warm water
½ cup light molasses
1 tbs grated orange peel *
1 ½ teaspoons salt
2 tsps caraway or fennel seed **
2 cups buttermilk
3 cups rye flour
3-3 ½ cups white flour ***

Dissolve the yeast in the ¼ cup warm water (¼ tsp sugar helps the proof); set aside. Mix the molasses, orange peel, salt, and caraway seed in a saucepan and bring to a boil. Pour into a large mixing bowl and add the buttermilk. Cool to lukewarm. Add the yeast and blend well. Add the rye flour gradually and beat well. Add the white flour, beating well after each addition. When the mixture is stiff, let it rest for 15 minutes before kneading.

Turn the dough out onto a floured board and knead until satiny smooth, then place in a lightly greased mixing bowl, turning to grease the top, cover with Saran wrap and let rise in a warm place until double in bulk (about 1 hour). Turn out again onto a floured board and divide into 2 parts. Shape each half into a round fat ball or into a rectangular loaf about 4 by 8 inches. Place (covered with Saran wrap) on a greased baking sheet and let rise until almost doubled (about 30 minutes).

Before baking, brush the loaves with beaten egg. Bake in a moderate oven (350 degrees) for 45-50 minutes (Maybe less. Watch carefully). Makes two large loaves. The basic recipe is from Beatrice Ojakangas’ book, The Finnish Cookbook, with adjustments to make it taste like my mother’s bread.

Notes:
* I use a tablespoon+ of cheap orange marmalade
** I use 2 tablespoons!
*** Add 1 tablespoon gluten here as well

More Recipes