Geoff said, "I've been eating too much of this bread you've been making!" And in the next breath, mentioned getting the cookbook for my birthday. (I've had it checked out from the libaray for some time now!) This week we tried the Limpa recipe. It is a Scandinavian bread and this version is flavored with cardamom, anise, and orange, and has a cup of rye flour with the 5+ cups of unbleached flour. The top is sprinkled with more cardamom, anise, and sugar, which results in a slightly crunchy, sweet and spicy crust. Here is half of the dough, which can be in the refrigerator for up to two weeks. It is mixed up right in the container, sits out to rise for two hours then popped in the fridge till you're ready to bake it. It is very easy but kind of messy when it comes around to the baking process, because it is a very wet dough.
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