Swedish Limpa Bread

• 1 cake yeast
• 2 1/4 cups water, lukewarm
• 1 tablespoon sugar
• 2 cups milk
• 3 cups flour
• 1 cup dark corn syrup (Karo preferred)
• 1 1/2 teaspoons fennel seeds
• 1 1/2 teaspoons anise seed
• 1/2 cup molasses (either light or medium)
• 3/4 cup butter
• 8 cups rye flour (more as needed)
• 1 tablespoon salt
• 2 oranges, zest of, grated or 1/4 cup candied orange peel, chopped

1. Soften yeast in 1/4 cup lukewarm water; add sugar, remaining water and milk.
2. Add white flour and beat well; set aside to rise until double in bulk.
3. Mix syrup, seeds and molasses in a saucepan.
4. Let come to a boil one minute and strain out seeds.
5. Add butter and let cool.
6. When lukewarm, add yeast mixture with rye flour and salt.
7. Add grated orange rind or chopped orange peel and knead well on a floured board.
8. Cover and let rise until doubled.
9. Shape into round loaves and place in greased pans; let rise until doubled.
10. Bake in a 400F oven for 15 minutes; reduce heat to 350F and bake for an additional 45 minutes.
11. Remove from pans to a cooling rack and brush with butter while still hot.

cake yeast, water, sugar, milk, flour, corn syrup, fennel seeds, anise seed, molasses, butter, rye flour, salt, oranges

Taken from www.food.com/recipe/swedish-limpa-bread-336391 (may not work)