Side Pannel
Limpa
Ingredients List
- 1 pk Yeast, dry
- 1 ts Sugar, granulated
- 1/2 c ;Water, warm (100 F.)
- 2 c Beer; heated to lukewarm
- 1/2 c Honey; to 1/2 cup
- 2 tb Butter; melted
- 2 ts Salt
- 1 ts Cardamom, ground (opt)
- 1 tb Caraway seeds; crushed, or
- 3/4 ts Aniseed; crushed
- 2 tb Orange peel, fresh or
- -candied; chopped
- 2 1/2 c Flour, rye
- 3 c Flour, unbleached
Directions
Dissolve the yeast and sugar in the water in a large bowl and proof for
five minutes. Combine the beer, the honey (adjust for how sweet you like
your bread) butter, and salt, and stir well. Add to the yeast mixture. Add
the spices and orange peel. Mix the flours, then add three cups of this
mixture to the liquid and beat briskly. Cover with a tea towel, and let
rise in a warm, dark place for about an hour. Stir down and add enough of
the remaining flour to make a pretty stiff but still sticky dough. Turn out
on a very well-floured board, and work the dough until it is smooth and
elastic. Add more flour to the board as needed. While the dough will not
lose its tackiness completely it will smooth out a lot. Shape it into a
ball, oil the surface, and place in an oiled bowl. Cover with the tea towel
again and let rise a second time, about one hour. Punch down, shape into
two balls, and put on a greased baking sheet sprinkled with cornmeal. Brush
with melted butter, cover loosely with waxed paper, and refrigerate for
three hours. Remove from the fridge and let sit on the counter, uncovered,
for ten to fifteen minutes. Bake in a 375 F. oven until the bread sounds
hollow when tapped on the bottom; about 40 to 45 minutes. Cool before
slicing.
adapted from *Beard on Bread*
five minutes. Combine the beer, the honey (adjust for how sweet you like
your bread) butter, and salt, and stir well. Add to the yeast mixture. Add
the spices and orange peel. Mix the flours, then add three cups of this
mixture to the liquid and beat briskly. Cover with a tea towel, and let
rise in a warm, dark place for about an hour. Stir down and add enough of
the remaining flour to make a pretty stiff but still sticky dough. Turn out
on a very well-floured board, and work the dough until it is smooth and
elastic. Add more flour to the board as needed. While the dough will not
lose its tackiness completely it will smooth out a lot. Shape it into a
ball, oil the surface, and place in an oiled bowl. Cover with the tea towel
again and let rise a second time, about one hour. Punch down, shape into
two balls, and put on a greased baking sheet sprinkled with cornmeal. Brush
with melted butter, cover loosely with waxed paper, and refrigerate for
three hours. Remove from the fridge and let sit on the counter, uncovered,
for ten to fifteen minutes. Bake in a 375 F. oven until the bread sounds
hollow when tapped on the bottom; about 40 to 45 minutes. Cool before
slicing.
adapted from *Beard on Bread*
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