SWEDISH LIMPA RYE BREAD

Swedish Limpa Rye Bread image

Provided by Family Favorites

Time 3h45m

Number Of Ingredients 15

1 c water
2/3 c white sugar
2 Tbsp butter
1 Tbsp salt
1/4 c molasses
1/2 tsp baking soda
2 c buttermilk
2 1/2 c rye flour
5-5 1/2 c white flour
2-3 pkg dry active yeast (original recipe calls for 2 yeast cakes)
1/4 c warm water
1 tsp sugar
1 tsp anise seed
1 Tbsp grated orange peel
1 tsp fennel seed, optional

Steps:

1. Place water, sugar, butter, salt, molasses, seeds and peel in a pan and bring to a boil. Remove from stove. Add baking soda to buttermilk and add to hot mixture.
2. Place rye flour in a large bowl and gradually add liquid mixture, beating smooth. Dissolve yeast in 1/4 cup warm water and add 1 tsp. sugar.
3. Add white flour until a firm dough forms. (Somewhere between 5-5 1/2 cups.)
4. Place in greased bowl and allow to rise until doubled in bulk. Punch down and let rise again. Form into 3 loaves and place in greased pan and again allow to rise until double in bulk. You can also form round loaves, making 3-4 shallow slices in top to form a decorative design at this point.
5. Bake for 35 minutes at 375 degrees. Brush with melted butter when done.
6. *** I have omitted one of the risings without much difference, but this is the original recipe.