[[!meta title="Swedish Limpa by Hand"]]

5535 cal/recipe

## Ingredients

+ 2/3 c molasses
+ 2 1/2 c water
+ 2/3 c firmly packed brown sugar
+ 1 tbsp ground fennel
+ 2 tsp salt
+ 1/4 c butter
+ 6 3/4 tsp dry yeast
+ 1/2 c lukewarm water
+ 4 c sifted medium rye flour
+ 5 c sifted all-purpose flour, plus 1/2 cup for dusting
+ melted butter and whole fennel, if desired

## Directions

In a saucepan, mix together molasses, water, brown sugar, fennel, and
salt. Bring to boiling point, then gently cook, uncovered, for 5
minutes. Remove from heat and add butter. Let stand until
lukewarm.

Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture
and mix well. Stir in the rye flour. Beat until smooth. Cover and let
rise at room temperature overnight, about 9 to 10 hours.

In the morning add 5 cups white flour, and dust 1/2 cup on
a pastry cloth or board for kneading. Turn out the dough and knead
until smooth and elastic. Place in greased bowl, cover, and let rise
until double in size, 2 to 2 1/2 hours.

Cut dough in half and shape into 2 loaves (round is traditional).
Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let
rise until light, about 2 hours.

Preheat oven to 350 degrees F.

Bake for 45 to 55 minutes. Remove and brush tops with melted butter and lightly sprinkle with fennel.
 
[[!tag bread limpa rye]]