Limpa Bread (Sweden)

1 cup boiling water,
1/2 cup rolled wheat OR cracked wheat
2 teaspoons crushed fennel seed
1 tablespoon grated orange peel
2 teaspoons salt
1/3 cup molasses
1 package yeast
1-1/4 cup very warm water
2 cups rye flour
2 cups whole wheat flour
2 – 2-1/2 cups all-purpose flour
melted butter

In a large bowl, pour boiling water over rolled OR cracked wheat, fennel seed, orange peel, salt, molasses and 3 tablespoons butter. Let cool to lukewarm. Meanwhile, dissolve yeast in water and add to lukewarm mixture. Beat in rye flour, then stir in whole wheat flour. Add all-purpose flour 1/2 cup at a time to make a moderately stiff dough.

Turn dough out onto a floured board and knead till smooth and elastic, adding flour to prevent sticking. Grease dough and let rise in a warm place till doubled (about 2 hours). Punch down and form two round loaves. Let rise till almost doubled (about 1 hour). Bake at 350 for 35 minutes. Brush with melted butter.

Submitted by Karen Utley