Swedish Limpu Bread

Ingredients

• 0.5 ounce active yeast dry
• 0.5 cup brown sugar packed
• 1.5 teaspoons caraway seed 
• 2  eggs room temperature
• 1.5 teaspoons fennel seed 
• 5.5 cups flour all-purpose
• 2 teaspoons orange zest 
• 2 cups rye flour 
• 2 teaspoons salt 
• 2 tablespoons vegetable oil 
• 2 cups water 

Equipment

• bowl
• sauce pan
• oven
• whisk
• loaf pan
• hand mixer

Directions

1. Boil water, sugar, oil, salt, orange rind, caraway seeds, and fennel seeds in a saucepan for 3 minutes. Cool until warm
2. In a large bowl, whisk together 3 cups flour and yeast. Stir in cooled orange rind mixture. Beat with an electric mixer on medium speed for 2 minutes. Blend in eggs.
3. Add 1 cup flour, and beat 1 minute on medium speed.
4. Add rye flour and enough additional white flour to make a stiff dough.
5. Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes, or until smooth and satiny. Shape into a ball.
6. Place in lightly greased bowl, turning to grease the surface. Cover with a damp cloth, and place in a warm spot. Allow to rise for 1 1/2 hours, or until doubled.
7. Punch dough down, and divide in half. Shape into 2 balls.
8. Let rest for 10 min. Shape into 2 loaves, and place into ungreased 9 x 5 inch loaf pans.
9. Brush with oil. Allow to rise for 1 hour, or until doubled in size.
10. Bake at 400 degrees F (205 degrees C) for 30 to 35 minutes, or until done.