Limpa Rye

READY IN: 3hrs 40mins


  • 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
  • 9
    g salt
  • 5
    g yeast
  • 20
    g vegetable oil


  • 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.