Dear E-Mail Gnomes,
I am not sure who runs your operation, but I am writing to express concern regarding the recent contents of my inbox.
Here is a link to KingArthurFlour.com's Swedish Limpa Recipe - the version in their Whole Grain Baking uses an overnight pre-ferment and the flour ratios are different than the online version. Both are winners. I changed up the version from the book by adding exchanging 1/4 cup vital wheat gluten for a portion of the pumpernickel flour - you could certainly use a whole cup of pumpernickel or rye and skip the VWG. I think that the VWG makes a slightly lighter loaf when using heavier flours.
Adapted from KAF
1 cup Whole Wheat Flour (I like White Whole Wheat, but regular makes a nice loaf as well)
1/2 cup cool water
Pinch instant yeast
All of the pre-ferment
1/3 cup orange juice @ room temperature
2 Tbs warm water
1/4 cup molasses
2 Tbs butter, cut into pieces
3/4 cups pumpernickel or rye
1 cups unbleached white flour
1/4 cup vital wheat gluten
1 Tbs instant yeast
1 1/2 teaspoons EACH caraway, fennel, and anise seeds (if you like those flavors - if not, omit)
1 1/4 teaspoons salt
1/4 cup nonfat dry milk
Grated zest of one orange
In a small bowl, mix all the pre-ferment ingredients. Cover and let sit overnight @ room temperature.
In a large bowl, mix together all the dry ingredients, then add remaining ingredients until a rough dough forms, then knead (5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for ~1 hour. It'll become somewhat puffy, but these are some heavy flours, so you won't see a doubling in size.
Shape the dough into a ball, flatten it slightly, and place it in a lightly greased 8" cake pan (my personal preference is to lay it on a flat baking sheet lined with parchment & use the sides of a spring form pan to help it hold its shape). Cover with a lightly greased plastic wrap, and let rise for 1 1/4 to 1 1/2 hours, or till it's puffed up noticeably - this one probably won't double (remember, heavy dough...).
Bake the limpa in a preheated 350°F oven for 35 minutes, tenting it with aluminum foil for the final 10 minutes if it appears to be browning too fast (I like to remove either the pan or the springform sides at this point in the process). Loaf is done when it sounds hollow after a tap on the bottom... (Hey, keep it clean, this is bread we're talking about people...)
Yield: 1 large round loaf.