Limpa Rye Recipe – Eats Now

Name: Limpa Rye
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g rye flour; 120 g all-purpose flour (or first clear flour); 360 g sourdough starter (has 180g flour and 180g water); 100 g water (or milk or combination); 1 tablespoon anise seed (or any combination of anise, caraway or fennel seeds); 2 tablespoons orange peel; 30 g molasses; 30 g brown sugar; 9 g salt; 5 g yeast; 20 g vegetable oil

Servings: persons

150 g rye flour
120 g all-purpose flour (or first clear flour)
360 g sourdough starter (has 180g flour and 180g water)
100 g water (or milk or combination)
1 tablespoon anise seed (or any combination of anise, caraway or fennel seeds)
2 tablespoons orange peel
30 g molasses
30 g brown sugar
9 g salt
5 g yeast
20 g vegetable oil

1
["the starter:", "Refresh your starter with equal weights of flour and water or so that it is a thick batter or like mashed potatoes.", "the dough:", "Mix the water or milk into the starter until uniformly mixed.", "Add molasses, brown sugar, yeast, flours, salt, oil and seeds.", "Mix well and let rest for 10 minutes.", "Knead by hand or machine for 5 minutes and place in an oiled straight-sided clear container.", "After 15 minutes, stretch and fold and return to the container. See notes for stretching and folding.", "After 15 minutes, stretch and fold and let rise to double its size or cover and place into the fridge overnight. The next morning, bring the dough to room temperature (about 2 hours).", "When double its volume, spread the dough into a rectangle and roll to the width of a 4.5"" x 8"" loaf pan.", "Preheat oven to 375°F.", "Bake for 45 minutes, turning midway during cook.", "Remove from the pan and let cool on a rack for 30 minutes or more."]

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 150 g rye flour, 120 g all-purpose flour (or first clear flour), 360 g sourdough starter (has 180g flour and 180g water), 100 g water (or milk or combination), and more.

Yes, Limpa Rye falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Limpa Rye

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions