Swedish Limpu Bread

Method5 steps · about 3 hr 5 min

1. 1

   Step 1: Boil water (2 cups), sugar, oil (2 tablespoons), salt (2 teaspoons), orange rind, caraway seeds (1 ½ teaspoons), and fennel seeds (1 ½ teaspoons) in a saucepan for 3 minutes. Cool until warm

   Uses 2 cups water · ½ cup packed brown sugar · 2 tablespoons vegetable oil · 2 teaspoons salt · 2 teaspoons orange zest · 1 ½ teaspoons caraway seed · 1 ½ teaspoons fennel seed

2. 2

   Step 2: In a large bowl, whisk together 3 cups flour and yeast. Stir in cooled orange rind mixture. Beat with an electric mixer on medium speed for 2 minutes. Blend in eggs (2). Add 1 cup flour, and beat 1 minute on medium speed. Add rye flour (2 cups) and enough additional white flour to make a stiff dough.

   Uses 2 (.25 ounce) packages active dry yeast · 2 eggs, room temperature · 2 cups rye flour · 3 cups flour, then 1 cup, then enough additional flour for stiff dough · cooled warm orange-seed infusion

3. 3

   Step 3: Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes, or until smooth and satiny. Shape into a ball. Place in lightly greased bowl, turning to grease the surface. Cover with a damp cloth, and place in a warm spot. Allow to rise for 1 1/2 hours, or until doubled.

   Uses additional flour as needed for kneading surface · mixed rye dough

4. 4

   Step 4: Punch dough down, and divide in half. Shape into 2 balls. Let rest for 10 min. Shape into 2 loaves, and place into ungreased 9 x 5 inch loaf pans. Brush with oil. Allow to rise for 1 hour, or until doubled in size.

   Rise loaves · 60 minUses additional oil for brushing loaves · risen rye dough

5. 5

   Step 5: Bake at 400 degrees F (205 degrees C) for 30 to 35 minutes, or until done.

   Bake bread · 35 minUses risen shaped loaves