Swedish Limpa Bread

Dissolve yeast in the warm water for 5 minutes to proof.

While yeast is proofing, combine beer, anise seed and butter in a sauce pan and heat just enough to melt the butter. Pour into a large mixing bowl and add molasses, orange peel, sugar and salt; stir to combine. Then add the rye flour and 2 1/2 cups flour and the yeast mixture. Beat to combine. Add additional flour, 1/2 cup at a time, to make a dough.

Place on a flour-dusted counter and knead for 10 minutes, adding flour if needed if it is too wet (the dough will remain a little “sticky”). Place in a large greased bowl, cover with plastic wrap and let rise in a warm place for 1 1/2 to 2 hours, until doubled in bulk.

Punch dough down and let rise again until doubled, about 1 to 1 1/2 hours.

Remove from the bowl and shape into 2 round loaves. Place on a sheet pan dusted with cornmeal, cover and let rise until almost doubled in size, about 1 hour.

Bake in a preheated 350ºF oven for 45-50 minutes. Remove from the oven and brush with hot water. Cool on a rack.

Note: You can use a stand mixer to do the kneading for you. I am just one of those who likes to knead the dough by hand. You can use fresh grated orange peel or dried. Either one will work, but the recipe called for dried. So if you use fresh, increase the amount to 1 tablespoon.