Swedish Limpa Bread

 

2 packages active dry yeast 1 1/2 cups warm water (105 to 115 degrees F) 1/2 cup molasses 1/3 cup granulated sugar 2 teaspoons salt 1 tablespoon shortening 1 1/2 teaspoons aniseed 2 tablespoons grated orange peel 2 1/2 cups medium rye flour 2 1/2 cups all−purpose flour Cornmeal

Dissolve yeast in warm water in mixing bowl. Stir in molasses, sugar, salt, shortening, aniseed, orange peel and rye flour. Beat until smooth. Stir in enough all−purpose flour to make dough easy to handle (dough will be sticky). Turn dough onto slightly floured surface. Cover; let rest 10 to 15 minutes.

Knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover, let rise in warm place until double, about 1 hour. Dough is ready if an indentation remains when touched.

Punch down dough; round up and let rise until double, about 40 minutes.

Grease baking sheet; sprinkle with cornmeal. Punch down dough; divide in half. Shape each half into a round, slightly flat loaf. Place loaves in opposite corners of baking sheet. Let rise 1 hour.

Preheat oven to 375 degrees F. Bake until loaves sound hollow when tapped, 30 to 35 minutes. Remove from baking sheet; cool on wire racks.