Swedish Limpu Bread

• 5 1/2 cups all-purpose flour
• 2 (.25 ounce) packages active dry yeast
• 2 cups water
• 1/2 cup packed brown sugar
• 2 tablespoons vegetable oil
• 2 teaspoons salt
• 2 teaspoons orange zest
• 1 1/2 teaspoons caraway seed
• 1 1/2 teaspoons fennel seed
• 2 eggs, room temperature
• 2 cups rye flour

1. Boil water, sugar, oil, salt, orange rind, caraway seeds, and fennel seeds in a saucepan for 3 minutes. Cool until warm
2. In a large bowl, whisk together 3 cups flour and yeast. Stir in cooled orange rind mixture. Beat with an electric mixer on medium speed for 2 minutes. Blend in eggs. Add 1 cup flour, and beat 1 minute on medium speed. Add rye flour and enough additional white flour to make a stiff dough.
3. Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes, or until smooth and satiny. Shape into a ball. Place in lightly greased bowl, turning to grease the surface. Cover with a damp cloth, and place in a warm spot. Allow to rise for 1 1/2 hours, or until doubled.
4. Punch dough down, and divide in half. Shape into 2 balls. Let rest for 10 min. Shape into 2 loaves, and place into ungreased 9 x 5 inch loaf pans. Brush with oil. Allow to rise for 1 hour, or until doubled in size.
5. Bake at 400 degrees F (205 degrees C) for 30 to 35 minutes, or until done.

flour, active dry yeast, water, brown sugar, vegetable oil, salt, orange zest, caraway seed, fennel seed, eggs, rye flour

Taken from www.allrecipes.com/recipe/6975/swedish-limpu-bread/ (may not work)