1 [[!meta title="Swedish Limpa by Hand"]]
9 + 2/3 c firmly packed brown sugar
10 + 1 tbsp ground fennel
14 + 1/2 c lukewarm water
15 + 4 c sifted medium rye flour
16 + 5 c sifted all-purpose flour, plus 1/2 cup for dusting
17 + melted butter and whole fennel, if desired
21 In a saucepan, mix together molasses, water, brown sugar, fennel, and
22 salt. Bring to boiling point, then gently cook, uncovered, for 5
23 minutes. Remove from heat and add butter. Let stand until
26 Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture
27 and mix well. Stir in the rye flour. Beat until smooth. Cover and let
28 rise at room temperature overnight, about 9 to 10 hours.
30 In the morning add 5 cups white flour, and dust 1/2 cup on
31 a pastry cloth or board for kneading. Turn out the dough and knead
32 until smooth and elastic. Place in greased bowl, cover, and let rise
33 until double in size, 2 to 2 1/2 hours.
35 Cut dough in half and shape into 2 loaves (round is traditional).
36 Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let
37 rise until light, about 2 hours.
39 Preheat oven to 350 degrees F.
41 Bake for 45 to 55 minutes. Remove and brush tops with melted butter and lightly sprinkle with fennel.
43 [[!tag bread limpa rye]]