Swedish Limpa Rye Bread

Recipe View 5 mins Grind the Spices (5 minutes): In a spice grinder, combine caraway, fennel, and anise seeds. Pulse until coarsely ground. Set aside.

Recipe View 10 mins Infuse the Milk (10 minutes): In a medium saucepan, heat milk and butter over medium heat, stirring occasionally, until butter is melted and milk is just simmering. Remove from heat and let cool until it reaches 100°F (38°C).

Recipe View 5 mins Activate the Yeast (5 minutes): Stir in molasses and yeast into the cooled milk mixture. Let stand for about 5 minutes, or until the yeast is foamy.

Recipe View 15 mins Form the Dough (15 minutes): In the same saucepan, add 2 cups all-purpose flour, rye flour, salt, orange zest, and the ground spice mixture. Stir until a shaggy dough forms. Knead the dough in the saucepan, adding more all-purpose flour as needed (about 1 tablespoon at a time), until it is no longer sticky, approximately 5-7 minutes.

Recipe View 1 hrs First Rise (1 hour): Turn the dough out onto a lightly floured surface. Knead for another 5-7 minutes, adding flour as needed, until the dough is smooth and springy. Place the dough in a large, lightly greased bowl, turning to coat. Cover with a damp kitchen towel or plastic wrap. Let rise in a warm place for about 1 hour, or until somewhat puffy.

Recipe View 1 hrs 30 mins Second Rise (1 hour 30 minutes): Line a baking sheet with parchment paper. Place the dough on the prepared baking sheet. Cover loosely with a towel or plastic wrap. Let rise for approximately 1 hour 30 minutes, or until puffy.

Recipe View 35 mins Bake (35-40 minutes): Preheat oven to 350°F (175°C). Bake the bread in the preheated oven for 35-40 minutes, or until it is nicely browned and sounds hollow when tapped on the bottom. Let cool completely on a wire rack before slicing.