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Swedish Rye Bread (Limpa)



  • 2 packages active dry yeast
  • 1 1/2 cup warm water (105 to 115 degrees F)
  • 1/3 cup packed brown sugar
  • 1/3 cup molasses
  • 1 tablespoon salt
  • 1 tablespoon aniseed or fennel seed, crushed
  • 2 tablespoons finely shredded orange peel
  • 2 tablespoons vegetable oil
  • 2 1/2 cups medium rye flour
  • 2 1/4 to 2 3/4 cups all-purpose flour


  1. Dissolve yeast in warm water in large bowl.
  2. Stir in brown sugar, molasses, salt, aniseed, orange peel, oil and rye flour. Beat until smooth.
  3. Stir in enough all-purpose flour to make a soft dough.
  4. Turn dough onto lightly floured surface.
  5. Cover; let rest 10 to 15 minutes.
  6. Knead until smooth and elastic, about 5 minutes.
  7. Place in greased bowl; turn greased side up.
  8. Cover; let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched.
  9. Punch down dough; divide into halves.
  10. Shape each half into a round, slightly flat loaf.
  11. Place loaves on opposite corners of greased cookie sheet.
  12. Cover; let rise until double, about 1 hour.
  13. Heat oven to 375 degrees F.
  14. Bake until loaves sound hollow when tapped, 40 to 50 minutes.
  15. Brush with butter if desired.
  16. Cool on wire racks.


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