Swedish Limpa Rye Bread
|Dry yeast||4 Teaspoon|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Orange rind||1 Tablespoon, grated|
|Anise seed||1 Teaspoon|
|Caraway seed||1 Teaspoon|
|Molasses||1⁄3 Cup (5.33 tbs)|
|Hot water||1 1⁄4 Cup (20 tbs)|
|Rye flour||4 Cup (64 tbs)|
|Wheat flour||2 1⁄2 Cup (40 tbs)|
|Egg||1 , lightly beaten|
Sprinkle dry yeast over lukewarm water.
Add 1 teaspoon honey and let stand 5-10 minutes.
Meanwhile put remaining honey, salt, orange rind, anise seed, caraway seed, molasses and oil into a large bowl.
Pour hot water into this mixture and stir well.
Cool to lukewarm.
Blend in 1 cup rye flour, beating until smooth.
Stir softened yeast into mixture, beating well.
Add remaining 3 cups rye flour, mixing until smooth.
Beat in 2 1/2 cups wheat flour with a spoon, turning dough out onto board, to knead in the rest of the flour if necessary.
Let rest for 10 minutes.
Knead dough until smooth and no longer sticky.
Put it into an oiled bowl, cover it with a damp cloth and set it in a warm place to double itself in bulk (about 2 hours).
Stir dough down.
Cover and let rise again until nearly double in bulk (about 1 1/2 hours).
Shape into two loaves and place either in (9 x 5 x 3 inch) bread pans which have been oiled or on a cookie sheet.
Brush with beaten egg to which 1/2 teaspoon water has been added.
Let rise an hour or so more.
Meanwhile preheat oven to 350°F.
Bake in a preheated oven for 45-50 minutes or until a deep golden brown.
Remove from pan, cool on a rack.
Store in refrigerator.