Swedish Lipa Bread

Continuing through the book, and adapting for my purposes, on Saturday, I made Swedish Lipa Bread.  This recipe called for 1-1/2 cups of starter.  I created that by taking 4 oz. of starter from the fridge and adding 4 oz. of flour and 4 oz. of water.  Just a reminder, when I say ounces, I am measuring the weight.  For water, one fluid ounce of water weighs about one ounce, so it doesn't matter.  Four ounces of flour is about 3/4 cup.  Four ounces of starter is a sticky blob.  I don't want to put it into a measuring cup.  Not only that, the blob is smaller when you stir it down than when it comes right out of the fridge.  Weight is a more accurate way to measure it.

Light Swedish Limpa Bread
Remove 4 oz. of starter from the fridge.  Add 4 oz. of white flour and 4 oz. of water.  Set in a warm place for about 6 hours until it doubles in size.  Then, add
Water	3 Tbl
Vegetable Oil	1 Tbl
Orange Rind	1 orange
Brown Sugar	¼ Cup
Salt	½ tsp
Vital gluten	1½ tsp
Caraway Seed	1 tsp
Fennel Seed	2 tsp
Rye flour	2/3 Cup
White bread flour	2 Cup
Water as needed	I added 3 Tbl

Yep, that says orange rind.  I've never used that in a bread recipe, before.  I used the coarse side of a kitchen grater to remove the rind, as suggested by the book.  It creates shoestring like strips that are a few inches long.  Here is the result.  That pompadour look is getting to be a thing with my bread machine loaves.

How did it taste? Like orange peel, duh.  I wasn't crazy about the fennel taste, either.  I don't think I'll return to this recipe.

Next: Yukon Herb Bread