Swedish Limpa Bread

Ingredients

• 1 cake yeast
• 2 1/4 cups water, lukewarm
• 1 tablespoon sugar
• 2 cups milk
• 3 cups flour
• 1 cup dark corn syrup (Karo preferred)
• 1 1/2 teaspoons fennel seeds
• 1 1/2 teaspoons anise seed
• 1/2 cup molasses (either light or medium)
• 3/4 cup butter
• 8 cups rye flour (more as needed)
• 1 tablespoon salt
• 2 oranges, zest of, grated or 1/4 cup candied orange peel, chopped

Directions

1. 1

   Soften yeast in 1/4 cup lukewarm water; add sugar, remaining water and milk.

2. 2

   Add white flour and beat well; set aside to rise until double in bulk.

3. 3

   Mix syrup, seeds and molasses in a saucepan.

4. 4

   Let come to a boil one minute and strain out seeds.

5. 5

   Add butter and let cool.

6. 6

   When lukewarm, add yeast mixture with rye flour and salt.

7. 7

   Add grated orange rind or chopped orange peel and knead well on a floured board.

8. 8

   Cover and let rise until doubled.

9. 9

   Shape into round loaves and place in greased pans; let rise until doubled.

10. 10

    Bake in a 400F oven for 15 minutes; reduce heat to 350F and bake for an additional 45 minutes.

11. 11

    Remove from pans to a cooling rack and brush with butter while still hot.