SWEDISH LIMPA BREAD

I stumbled across this recipe while planning a hugh "smorgasbord" for 150 people. I think we ended up making about 24 loafs. The bread is slightly sweet, moist with added flavors of anise and caraway. I used my bosh bread mixer. You can either hand knead, or use the dough hook on a Kitchen Aid. Another suggestion is to use "King Arthur" bread flour. I think it makes a better loaf of bread. So have fun with it. I guarantee you'll love

Bon Appetite, Peggy

2 cups orange juice

1 cube butter

1 1/3 cups brown sugar

1/4 cup molasses

2 1/2 tsp. caraway seeds

2 tsp. anise seeds

2 tsp. salt

2 cups cold water

3 Tbs. yeast

4 cups rye flour

5-6 cups bread flour

Combine the first 6 ingredients in a sauce pan and bring to a boil, boil for about 5 minutes. Let cool some, then add the salt and cold water. Test the temperature, then add the yeast. (remember too hot will kill the yeast. Too cold will not activate the yeast.) Add the rye and flour to make a soft dough. Knead for about 8-10 minutes by hand. The dough will be soft and slightly sticky. Let rise until double. Shape into 4 round loafs. Again let rise until double. Bake in heated oven at 350 for about 30 minutes.

Note: The next time I make this bread it will be in Mike's Great Grandmothers Hanna Nelsons stove. When Hanna and John Nelson arrived in Cache Valley from Sweden around 1900, their first purchase was a beautiful wood buring stove. We had it restored about 4 years ago and it cooks wounderfly.