Swedish Limpa

• 2 c. dark beer
• 1/3 c. honey
• 1 Tbsp. dry yeast
• 2 1/2 tsp. salt
• 1 tsp. anise seed
• 1 tsp. caraway seed
• 1 tsp. grated orange zest
• 1 1/2 c. rye flour
• 3 Tbsp. soft butter
• 3 1/2 to 4 1/2 c. unbleached flour
• small amount of cornmeal

1. Heat beer and honey briefly in a saucepan.
2. Pour into a large mixing bowl.
3. When lukewarm (100u0b0 to 105u0b0) sprinkle on the yeast and let it dissolve.
4. Stir in salt, seeds, zest, rye flour and butter.
5. Beat in unbleached flour (3 to 3 1/2 cups) until you have a workable dough.
6. Hand knead for 10 minutes, adding flour as needed.
7. Place dough in a large buttered bowl to rise until doubled.
8. Punch the dough down and knead briefly.
9. Divide dough in halves and shape each half into a tight ball.
10. Place dough balls on a large, lightly greased, cornmeal dusted cookie sheet.
11. Dust the loaves with cornmeal and cover loosely with plastic.
12. Allow to rise again.
13. Test by pressing the dough with your finger, if the surface bounces back, it is not ready.
14. Make two 1/2 inch deep slits on the tops of the loaves with a sharp knife.
15. Bake at 375u0b0 for 50 minutes.
16. Loaves are done when they are brown and crusty and when they make a hollow sound when you tap them on the underside with your finger.
17. Cool on a rack.

dark beer, honey, yeast, salt, anise seed, caraway seed, orange zest, rye flour, butter, flour, amount of cornmeal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897635 (may not work)