Swedish Limpa (Rye Bread)
- 2/3 cup molasses
- 2 1/2 cups water
- 2/3 cup firmly packed brown sugar
- 1 tablespoon ground fennel
- 2 teaspoons salt
- 1/4 cup shortening
- 1 (2-ounce) cake compressed yeast
- 1/2 cup lukewarm water
- 4 cups sifted medium rye flour
- 5 cups sifted all-purpose flour, plus 1/2 cup
- Melted butter
- In a saucepan, mix together molasses, water, brown sugar, fennel, and salt.
- Bring to boiling point, then gently cook, uncovered, for 5 minutes.
- Remove from heat and add shortening.
- Let stand until lukewarm.
- Dissolve yeast in 1/2 cup lukewarm water.
- Add cooled molasses mixture and mix well.
- Stir in the rye flour.
- Beat until smooth.
- Cover and let rise at room temperature overnight, about 9 to 10 hours.
- In the morning add 5 cups white flour, and place remaining 1/2 cup on a pastry cloth or board for kneading.
- Turn out the dough and knead until smooth and elastic.
- Place in greased bowl, cover, and let rise until double in size, 2 to 2 1/2 hours.
- Cut dough in half and shape into 2 loaves (round is more traditional).
- Place in 2 greased 9 inch pie pans.
- Cover with a clean cloth and let rise until light, about 2 hours.
- Preheat oven to 350 degrees F.
- Bake for 45 to 55 minutes.
- Remove and brush tops with melted butter.
molasses, water, brown sugar, ground fennel, salt, shortening, yeast, water, flour, flour, butter
Taken from www.foodnetwork.com/recipes/bobby-flay/swedish-limpa-rye-bread-recipe.html (may not work)