Updated Swedish Limpa recipe with calories and to more closely align to template...

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+[[!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]]