add swedish limpa bread

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+[[!meta title="Swedish Limpa"]]
+
+## Ingredients
+    2/3 cup molasses
+    2 1/2 cups water
+    2/3 cup firmly packed brown sugar
+    1 tablespoon ground fennel
+    2 teaspoons salt
+    1/4 cup shortening
+    1 (2-ounce) cake compressed yeast
+    1/2 cup lukewarm water
+    4 cups sifted medium rye flour
+    5 cups sifted all-purpose flour, plus 1/2 cup
+    Melted butter
+## 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 shortening. 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 place remaining 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 more 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.
+
+[[!tag bread limpa]]