Swedish Limpa Bread

Ingredients:

1 cake yeast - compressed;

1 tablespoon water; luke warm;

2 cups milk; scalded;

2 cups water; luke warm;

6 cups white flour;

1 cup dark corn syrup;

1/2 cup molasses;

1 1/2 teaspoon fennel seed;

1/2 teaspoon anise seed;

3/4 cup shortening;

8 cups rye flour;

1 tablespoon salt;

2 tablespoon orange rind.

Preparation:

Dissolve yeast with lukewarm water.

Scald milk and allow it to cool to lukewarm. Combine the lukewarm milk with 2 cups water, the yeast and 6 cups of white flour - beat well.

Allow this sponge to double in bulk.

Combine syrup, molasses, fennel seed and anise seed in a saucepan and bring to a boil for one minute.

Strain the mixture through a fine sieve to remove the seeds.

Add shortening to strained syrup and allow mixture to cool.

Add this to the light sponge with 8 cups of rye flour, salt, and grated orange rind.

Mix dough well, turn out onto a lightly floured board and knead until smooth and elastic.

Place in lightly greased large bowl, cover and let rise to double.

Shape into round loaves, place on greased pan and again, allow dough to double in bulk.

Bake the loaves in a 400 degree oven for 15 minutes, then reduce the heat to 350 degrees and continue to back for about 40 minutes, or until done.