{"id":678,"date":"2009-06-15T13:47:35","date_gmt":"2009-06-15T20:47:35","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=678"},"modified":"2023-02-17T07:10:19","modified_gmt":"2023-02-17T13:10:19","slug":"swedish-limpa-rye-bread-in-a-cloche-on-the-grill-and-announcing-winners-of-free-books","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2009\/06\/15\/swedish-limpa-rye-bread-in-a-cloche-on-the-grill-and-announcing-winners-of-free-books\/","title":{"rendered":"Swedish Limpa Rye Bread, in a Cloche, on the Grill"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-679\" title=\"limpa-in-cloche-on-grill-cover\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/06\/limpa-in-cloche-on-grill-cover.jpg\" alt=\"limpa-in-cloche-on-grill-cover\" width=\"425\" height=\"533\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/06\/limpa-in-cloche-on-grill-cover.jpg 425w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/06\/limpa-in-cloche-on-grill-cover-239x300.jpg 239w\" sizes=\"(max-width: 425px) 100vw, 425px\" \/><\/p>\n<p>OK, it&#8217;s finally 85 degrees in Minneapolis, so we really have to get outside and do everything on the gas grill.\u00a0 Even Swedish Limpa Rye. Here&#8217;s how to do it, in a cloche, on the Grill:<!--more--><\/p>\n<p>Mix up a batch of Limpa dough from the book, using <strong><a href=\"http:\/\/www.artisanbreadinfive.com\/2013\/10\/22\/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated\" target=\"_blank\" rel=\"noopener\">the basic recipe<\/a><\/strong>, but swap 1 cup of rye flour for 1 cup of unbleached all purpose.\u00a0\u00a0To the liquid ingredients, add 1\/2 cup honey, 1\/2 teaspoon ground anise seed, 1 teaspoon ground cardamom, and 1 1\/2 teaspoons orange zest (use <a href=\"https:\/\/www.amazon.com\/Microplane-40020-Grater-Zester\/dp\/B00004S7V8?&amp;camp=212361&amp;linkCode=wey&amp;tag=arbrinfimiada-20&amp;creative=380725\" target=\"_blank\" rel=\"noopener\"><strong>a microplaner<\/strong> <\/a>to get the zest but not the bitter white pitch).\u00a0 Mix till a wet dough forms then allow to rest and rise for about 2 hours at room temperature.\u00a0 Refrigerate loosely covered and use over the next seven days.<\/p>\n<p>On baking day, dust the surface of the dough with some flour and tear off a grapefruit-sized piece.\u00a0 Quickly form a loaf and elongate it (<strong><a href=\"https:\/\/artisanbreadinfive.com\/?page_id=63\" target=\"_blank\" rel=\"noopener\">see the videos<\/a><\/strong>).\u00a0 Let it rest on <a href=\"https:\/\/tinyurl.com\/bctz2c\" target=\"_blank\" rel=\"noopener\"><strong>parchment paper<\/strong> <\/a>sitting on a <a href=\"https:\/\/amzn.to\/3FUF7QW\" target=\"_blank\" rel=\"noopener\"><strong>pizza peel<\/strong> <\/a>for at least 40 minutes, or as long as 90 minutes.\u00a0 60 or more minutes will give you a more open hole structure.<\/p>\n<p>30 to 45 minutes before you loaf is fully rested, preheat your <a href=\"https:\/\/www.amazon.com\/gp\/product\/B001H1GWSA?ie=UTF8&amp;tag=arbrinfimiada-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B001H1GWSA&quot;&gt;Weber 4411001 Spirit E-210 Propane Grill, Black&lt;\/a&gt;&lt;img src=\" target=\"_blank\" rel=\"noopener\"><strong>outdoor gas grill<\/strong><\/a><strong>\u00a0<\/strong>to about 375 degrees, with a covered <a href=\"https:\/\/tinyurl.com\/dhlms5\" target=\"_blank\" rel=\"noopener\"><strong>baking cloche (clay cooker)<\/strong><\/a> sitting inside the covered grill, right on the grates.\u00a0 I&#8217;d thought about doing this with a <a href=\"https:\/\/tinyurl.com\/cly2rl\" target=\"_blank\" rel=\"noopener\"><strong>baking stone<\/strong> <\/a>under the clay cloche, but that propped it too high and the grill lid wouldn&#8217;t fully shut (which it must for temperature to be maintained).\u00a0 It takes about 30 to 45 minutes, with some fiddling, to get the temperature you want.\u00a0 A 20-minute preheat is too short to get the cloche up to temperature.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-683\" title=\"3-cover-with-the-cloche-top\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/06\/3-cover-with-the-cloche-top.jpg\" alt=\"3-cover-with-the-cloche-top\" width=\"425\" height=\"635\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/06\/3-cover-with-the-cloche-top.jpg 425w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/06\/3-cover-with-the-cloche-top-200x300.jpg 200w\" sizes=\"(max-width: 425px) 100vw, 425px\" \/><\/p>\n<p>Just before you&#8217;re ready to bake, paint the surface with water (use a <strong><a href=\"https:\/\/www.amazon.com\/Roscan-Wooden-Handle-Natural-Bristle\/dp\/B001E40C54?&amp;camp=212361&amp;linkCode=wey&amp;tag=arbrinfimiada-20&amp;creative=380725\" target=\"_blank\" rel=\"noopener\">pastry brush<\/a><\/strong>) and sprinkle with cardamom-anise sugar (1\/4 teaspoon, ground cardamom, 1\/4 teaspoon ground anise seed, and 1 1\/2 teaspoons sugar).\u00a0 Then slash with a <strong><a href=\"https:\/\/www.amazon.com\/Henckels-International-Eversharp-8-Inch-Stainless-Steel\/dp\/B00004RFNU?&amp;camp=212361&amp;linkCode=wey&amp;tag=arbrinfimiada-20&amp;creative=380725\" target=\"_blank\" rel=\"noopener\">sharp bread knife<\/a><\/strong>, making cuts at least a 1\/4-inch deep:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-682\" title=\"1-slash\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/06\/1-slash.jpg\" alt=\"1-slash\" width=\"425\" height=\"285\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/06\/1-slash.jpg 425w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/06\/1-slash-300x201.jpg 300w\" sizes=\"(max-width: 425px) 100vw, 425px\" \/><\/p>\n<p><strong>Put on <a href=\"https:\/\/amzn.to\/3Z0hONi\" target=\"_blank\" rel=\"noopener\">baking mitts<\/a>!<\/strong> \u00a0Open the grill lid, and then carefully remove the lid of the cloche.\u00a0 Slide the loaf, parchment and all, into the bottom section of the cloche.\u00a0 Replace the lid.\u00a0 No steam added steam is needed in the grill.<\/p>\n<p>Bake for about 20 minutes, then remove the cloche cover to finish baking for another 10 minutes or so.\u00a0 Result is as nice as anything I get in the oven indoors:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-684\" title=\"4-open-the-cloche-carefully\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/06\/4-open-the-cloche-carefully.jpg\" alt=\"4-open-the-cloche-carefully\" width=\"425\" height=\"635\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/06\/4-open-the-cloche-carefully.jpg 425w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/06\/4-open-the-cloche-carefully-200x300.jpg 200w\" sizes=\"(max-width: 425px) 100vw, 425px\" \/><\/p>\n<p><strong>OK, truth-telling moment:<\/strong>\u00a0 I way over-rested this loaf, and it spread sideways and flattened a bit too much for sandwich slices&#8212;it probably sat for 2 hours while I dealt with house problems, errands, and fiddling with the grill today.\u00a0 The trade-off is that the hole structure is gorgeous (see the picture).\u00a0 In order to get slices for sandwiches, just cut at an angle:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-687\" title=\"limpa-in-cloche-on-grill-cover1\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/06\/limpa-in-cloche-on-grill-cover1.jpg\" alt=\"limpa-in-cloche-on-grill-cover1\" width=\"425\" height=\"533\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/06\/limpa-in-cloche-on-grill-cover1.jpg 425w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/06\/limpa-in-cloche-on-grill-cover1-239x300.jpg 239w\" sizes=\"(max-width: 425px) 100vw, 425px\" \/><\/p>\n<p><strong>Note: <\/strong>BreadIn5.com is reader supported. When you buy through links on the site, BreadIn5 LLC earns commissions.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>OK, it&#8217;s finally 85 degrees in Minneapolis, so we really have to get outside and do everything on the gas grill.\u00a0 Even Swedish Limpa Rye. Here&#8217;s how to do it, in a cloche, on the Grill:<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[8,40,68,69,70,67],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Swedish Limpa Rye Bread, in a Cloche, on the Grill - Artisan Bread in Five Minutes a Day<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/artisanbreadinfive.com\/2009\/06\/15\/swedish-limpa-rye-bread-in-a-cloche-on-the-grill-and-announcing-winners-of-free-books\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Swedish Limpa Rye Bread, in a Cloche, on the Grill - Artisan Bread in Five Minutes a Day\" \/>\n<meta property=\"og:description\" content=\"OK, it&#8217;s finally 85 degrees in Minneapolis, so we really have to get outside and do everything on the gas grill.\u00a0 Even Swedish Limpa Rye. 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