Prep 3 hrs
Cook 35 mins
I first made Swedish Limpa for a co-worker in 1992. He had told me when his relatives came to visit they always brought loaves of this with them, and he could remember his grandmother making this and the smells of orange in the house. So I tried, it and it was a success..
- 1 teaspoon anise seed
- 1 teaspoon caraway seed
- 1 teaspoon fennel seed
- 1 3⁄4 cups water
- 1⁄3 cup cooking fancy dark molasses
- 1⁄4 cup dark brown sugar
- 1 tablespoon salt
- 2 tablespoons canola oil
- 3 tablespoons fresh grated orange rind
- 2 packages dry active yeast
- 2 1⁄2 cups medium rye flour
- 2 cups unbleached all-purpose flour
- In a small saucepot combine the anise seed, fennel seed, and caraway seeds, with all the water.
- Simmer covered for 7 minutes, then cool to lukewarm.
- Measure the warm liquid there should be 1 1/2 cups, if not add water to measure.
- Place this liquid in large mixer bowl.
- Add molasses, brown sugar, salt, oil, rind, whisk well.
- Whisk the yeast into cooled seed mixture.
- Add rye flour, beating until smooth.
- Gradually add the all purpose flour and continue to blend, whether with mixer paddle or with a wooden spoon.
- Allow to rest 20 minutes.
- Knead stiff dough until smooth.
- Grease a large bowl, and roll dough into a ball.
- Grease the ball of dough.
- Cover tightly with saran wrap and allow to rise until double in a warm area.
- Punch down when doubled and divide into two pieces.
- Form each into a large round loaf.
- Grease a large baking sheet with shortening, and then sprinkle with cornmeal.
- Place dough well apart onto the sheet.
- Allow to rise until almost doubled.
- Preheat oven 375 degrees F.
- Make a large slash on tops of loafs.
- Bake 35 minutes or until done.
- When done breads should sound hollow from the bottoms, and dark and crusty.
- NOTE:: when I use rye or whole wheat bread I always add another tablespoon gluten to my flours.