Swedish Limpa Bread

Instructions

1. Prepare the yeast mixture
   In a large bowl, dissolve the yeast in warm water. Let it stand for about 5 minutes until foamy. Stir in the molasses, brown sugar, and melted butter.
2. Mix the dry ingredients
   In a separate bowl, combine the rye flour, all-purpose flour, salt, orange zest, cardamom, fennel, anise, and caraway seeds. Mix well to distribute the spices evenly.
3. Form the dough
   Gradually add the dry ingredients to the yeast mixture, stirring until a dough forms. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough will be slightly sticky due to the rye flour.
4. First rise
   Place the dough in a greased bowl, turning once to coat the surface. Cover with a damp cloth and let rise in a warm place for about 1 hour, or until doubled in size.
5. Shape the loaf
   Punch down the dough and shape it into a round loaf. Place on a greased baking sheet or in a greased 9-inch round cake pan. Cover and let rise for another 45 minutes, or until nearly doubled.
6. Preheat and prepare
   Preheat the oven to 375°F (190°C). If desired, brush the top of the loaf with a little melted butter or an egg wash for a shiny crust.
7. Bake the bread
   Bake for 40-45 minutes or until the bread sounds hollow when tapped on the bottom. If the top browns too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.
8. Cool and serve
   Remove from the pan and cool on a wire rack. Allow the bread to cool completely before slicing. Serve with butter, cheese, or alongside traditional Swedish dishes.