Swedish Limpu Bread recipe

2 servings

5 1/2 cups all-purpose flour

2 (.25 ounce) packages active dry yeast

2 cups water

1/2 cup packed brown sugar

2 tablespoons vegetable oil

2 teaspoons salt

2 teaspoons orange zest

1 1/2 teaspoons caraway seed

1 1/2 teaspoons fennel seed

2 eggs, room temperature

2 cups rye flour

Boil water, sugar, oil, salt, orange rind, caraway seeds, and fennel seeds in a saucepan for 3 minutes.

Cool until warmIn 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.

Add 1 cup flour, and beat 1 minute on medium speed.

Add rye flour and enough additional white flour to make a stiff dough.

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.

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.

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