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June Pelo
24-05-05, 21:44
I have a request for a recipe to make this bread that our grandmothers baked. This is how our family made it, but we used anise instead of fennel.

SWEDISH LIMPA

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 to brush on the top.

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 F. Bake for 45 to 55 minutes. Remove and brush tops with melted butter.

June