Swedish Limpa (Rye Bread)

Ingredients

• 0.7 cup firmly brown sugar packed
• 16 servings butter melted
• 5 cups flour all-purpose sifted
• 1 tablespoon fennel powder 
• 0.7 cup blackstrap molasses 
• 4 cups rye flour sifted
• 2 teaspoons salt 
• 0.3 cup shortening 
• 0.5 cup water lukewarm
• 2.5 cups water 
• 2 ounce cake compressed yeast 

Equipment

• bowl
• sauce pan
• oven

Directions

1. In a saucepan, mix together molasses, water, brown sugar, fennel, and salt. Bring to boiling point, then gently cook, uncovered, for 5 minutes.
2. Remove from heat and add shortening.
3. Let stand until lukewarm.
4. Dissolve yeast in 1/2 cup lukewarm water.
5. 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.
6. 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.
7. Place in greased bowl, cover, and let rise until double in size, 2 to 2 1/2 hours.
8. Cut dough in half and shape into 2 loaves (round is more traditional).
9. Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let rise until light, about 2 hours.
10. Preheat oven to 350 degrees F.
11. Bake for 45 to 55 minutes.
12. Remove and brush tops with melted butter.