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

1. In a saucepan, mix together molasses, water, brown sugar, fennel, and salt.
2. Bring to boiling point, then gently cook, uncovered, for 5 minutes.
3. Remove from heat and add shortening.
4. Let stand until lukewarm.
5. Dissolve yeast in 1/2 cup lukewarm water.
6. Add cooled molasses mixture and mix well.
7. Stir in the rye flour.
8. Beat until smooth.
9. Cover and let rise at room temperature overnight, about 9 to 10 hours.
10. In the morning add 5 cups white flour, and place remaining 1/2 cup on a pastry cloth or board for kneading.
11. Turn out the dough and knead until smooth and elastic.
12. Place in greased bowl, cover, and let rise until double in size, 2 to 2 1/2 hours.
13. Cut dough in half and shape into 2 loaves (round is more traditional).
14. Place in 2 greased 9 inch pie pans.
15. Cover with a clean cloth and let rise until light, about 2 hours.
16. Preheat oven to 350 degrees F.
17. Bake for 45 to 55 minutes.
18. 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)