GOTLANDSLIMPA
A TASTE OF SWEDEN'S ISLAND HERITAGE
Indulge in the rich, hearty flavours of Gotlandslimpa, a soft rye loaf with a subtle dash of orange and a hint of coffee that makes every bite a delight. This traditional round bread originates from the magical island of Gotland, a scenic Swedish island known for its Viking-era wonders and being a UNESCO World Heritage Site.
This bread is loved by locals and sought after by visitors, Gotlandslimpa is a staple in homes across the island, especially during the festive season. Its fragrant blend of rye and citrus brings warmth and comfort, making it perfect for everyday enjoyment or as a special treat for gatherings.
Baked with care, this loaf embodies the essence of Nordic baking – rustic, wholesome, and full of character.
1. MIX THE PRE-DOUGH
Day 1: Pour the flour from bag g in a large bowl. Heat the water to about 70˚C and add the vinegar to the water. Pour the water over the flour and mix into a dough. Cover the bowl with plastic wrap. Let it sit at room temperature until the next day.
2. KNEAD THE DOUGH
Day 2: Dissolve the yeast from bag a in 25ml of water. Add the yeast mixture and orange zest and 1 tbsp of orange juice from the orange, to the dough from Day 1. Add the flour from bag i and knead the dough for about 10 minutes,
3. LET THE DOUGH RISE
Cover the dough with a kitchen towel and let it rise until it doubles in size, about 45-60 minutes, the time depends on the temperature of your kitchen.
4. SHAPE THE LOAVES
Place the dough on a floured surface and divide it into 2 equal parts (for 2 loaves). Shape each portion into a round ball by pressing down on the sides with the palm of your hand. Grab the top corner of the dough, gently pull it up to stretch, and fold it down toward the centre. Release, slightly rotate the dough, and repeat the folding process. Continue until the dough forms a smooth, elastic ball. Once formed, flip the dough over so the folded end faces down. Then gently cup it and ina circular movement pull it towards you and then push it away from you, to create a tight round ball. Repeat with the other portion of dough.
5. LET THE LOAVES REST & RISE
Second rise: Place each loaf on a baking sheet lined with parchment paper. Cover with a kitchen towel and let rise for about 40 minutes.
6. IF IT IS A COLD DAY
Put the bread cakes in a cold oven, then place a cup of boiling water in the bottom of the oven and close the oven. This creates a little steam room for your loaves and will make them rise faster.
7. BAKE YOUR BREAD
Preheat the oven to 200˚C if using a conventional oven and 180˚C for a fan forced oven. Then bake the bread one at the time in the lower part of the oven for about 35 minutes.
8. GLAZE THE BREAD
Mix the molasses from bag h with 1tbsp of coffee, and brush the loaves with the glaze when they come out of the oven. Voila your bread is done!