Swedish Limpa Soda Bread

17 ingredients
3 steps

Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup rye flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon aniseed
  • 5 tablespoons chilled butter or stick margarine, cut into small pieces
  • 3/4 cup low-fat buttermilk
  • 3/4 cup Guinness Stout or dark beer
  • 1/4 cup honey
  • 1 tablespoon grated orange rind
  • 2 tablespoons molasses
  • 1 tablespoon vegetable oil
  • Cooking spray
  • 2 teaspoons cornmeal
  • 2 teaspoons 1% low-fat milk

Directions

  1. 1
    Preheat oven to 375°.
  2. 2
    Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 6 ingredients (all-purpose flour through aniseed) in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. (Flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.) Make a well in center of mixture. Combine buttermilk and next 5 ingredients (buttermilk through oil) in a bowl; add to flour mixture. Stir just until moist (dough will be sticky).
  3. 3
    Turn dough out onto a lightly floured surface; knead lightly for 1 minute with floured hands. Divide dough in half; shape each half into a 6 x 4-inch oval loaf. Place loaves on a baking sheet coated with cooking spray and sprinkled with cornmeal. Make 1 lengthwise cut 3/4-inch-deep across the top of each loaf using a sharp knife. Brush loaves with 2 teaspoons milk. Bake at 375° for 30 minutes. Reduce oven temperature to 350° (do not remove bread from oven); bake an additional 25 minutes or until loaves are browned on the bottom and sound hollow when tapped. Remove loaves from pan, and cool completely on a wire rack.

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