![Sourodugh Limpa 680](https://thesourdoughschool.com/wp-content/uploads/2015/02/Sourodugh-Limpa-680.jpg)
I’ve been making marmalade with Vivian Lloyd, and reading a beautiful old recipe for Swedish Limpa, a spiced sultana filled bread similar to Norwegian Rosinbrod. So fully inspired and in need of something to get me through the gloom of January I came up with these beautiful spiced fruity marmalade breads. I’ve been dying to try these tins out since my best friend gave them to me for my birthday last year. I am sorry, but they are not a standard size, but if you don’t have half a dozen small tins, you can bake these breads in two standard 1lb loaf tins and bake them for another 15 – 20 minutes or so, unit the bread is golden and test by inserting a skewer – if it comes out clean then it is ready.
There are a couple of things to bear in mind. When you first mix this dough it will be sticky. Trust the recipe and don’t be tempted to add more flour, the raisins will soak up some of the moisture. Once you have popped your dough into the tins to prove be patient. Don’t be tempted to rush this, because the flavour of long slow ferment is infinitely better. As with any wild yeast, the ambient temperature will affect how long the dough takes to rise. It takes 4 or 5 hours in my kitchen when the temperature is 18 degrees, but if you have use a wonderfully bubbly levain then be patient…it will rise.
Ingredients
- 200g of live bubbly Sourdough starter
- 250ml cold buttermilk
- 250ml cold water (7 degrees)
- 15g black strap treacle
- 12g salt
- 150g raisins
- 400g strong white flour
- 100g wholegrain flour
- 50g Rye flour
- 2 tablespoons lightly toasted fennel seeds
- * extra butter for greasing the tins
- 6 tablespoons of Marmalade
Equipment
- Large bowl
- 2 x clean tea towels,
- Dough scraper
- La Cloche
- Lame
- 6 small tins ( each holds about 250g of dough)
- 2 1lb loaf tins
Late, the evening before you bake make a levain by mixing 2 large tablespoons of Sourdough starter, with 60g of cold water and 60g of strong white flour in a bowl. Cover with a clean tea towel, run under water and wrung out thoroughly and leave in the side in a cool environment until the morning.
Mix
Early the next morning, mix, the levain, buttermilk, water and treacle. Add all the ingredients in a large bowl, until all the ingredients come together into a large ball. It will be sticky. Leave your dough to absorb the liquid for 30 minutes.
Grease your tins generously with butter. Dust with flour.
Prove in tins
Divide into the tins. Leave to prove until they have doubled in size overnight, covered with a clean damp tea towel.
Bake:
Preheat the oven to 170C/338F. Bake for 25 – 30 minutes, until you have a golden-brown crust. Remove from the oven and immediately cover each one in a tablespoon of marmalade. Allow to cool in the tin for 5 minutes then transfer on a wire rack.