Limpa Bread

• 3 c. beer or water
• 1 Tbsp. fennel seed
• 1 Tbsp. anise seed
• 1 Tbsp. dill seed
• 1/3 c. shortening
• 1 Tbsp. salt
• 2/3 c. molasses
• 2 Tbsp. grated lemon rind (optional)
• 2 pkg. yeast, dissolved in 1/2 c. warm water with 2 Tbsp. sugar
• 3 c. rye flour
• 6 c. bread flour

1. Heat liquid and add seeds.
2. Let stand 5 minutes.
3. Add shortening, salt, molasses and lemon rind.
4. When cool, add yeast mixture and the rye flour; beat well.
5. Then add all but 1/2 cup of the remaining flour.
6. Knead dough on floured board for about 10 minutes.
7. Put in oiled bowl and let double in bulk (about 2 hours). Turn out on floured board again and work in the remaining 1/2 cup flour.
8. Shape into 3 round loaves in 8-inch cake pans, greased.
9. Or make two (9-inch) loaf pans if you want it for sandwiches.
10. Let rise to top of loaf pan, about 1 hour.
11. Bake at 375u0b0 for 10 minutes, then at 350u0b0 for 30 minutes.
12. Brush tops of loaves with margarine and cool on racks.

water, fennel seed, anise seed, dill, shortening, salt, molasses, lemon rind, yeast, rye flour, bread flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346162 (may not work)