Swedish Limpa Bread

• 1 tsp. salt
• 2 tsp. anise seed
• 1 Tbsp. caraway seed
• 2 c. water
• 2 tsp. shortening
• 1/2 c. brown sugar
• 1/2 c. water
• 1 pkg. yeast
• 1 tsp. sugar
• 2 c. rye flour
• 4 c. white or unbleached flour

1. Mix water, yeast and sugar and let sit for 5 minutes.
2. Add rye flour to yeast mixture, then seed mixture, then white or unbleached flour.
3. Mix.
4. Turn out on board; let rest for 10 minutes.
5. Knead until smooth and elastic; let rise in greased, covered bowl until double in size.
6. Punch down; divide into 2 parts.
7. Let rest for 10 minutes.
8. Shape into loaves.
9. Place in greased loaf pans.
10. Let rise in warm place until doubled in size. Bake at 350u0b0 for 45 minutes until loaves are done.

salt, anise seed, caraway seed, water, shortening, brown sugar, water, yeast, sugar, rye flour, white

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496933 (may not work)