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LIMPA RYE BREAD 
2 c. scalded milk
1 c. brown sugar
1/3 c. white sugar
1 scant tbsp. salt
1 tbsp. shortening
1/4 c. molasses
3 tbsp. orange peel from 1 orange, grated
2 c. water
4 pkg. yeast
3 tsp. anise seeds
2 tsp. caraway seeds
4 c. medium rye flour
4 c. or more white flour

Grease 3 loaf pans. Boil water, sugar, anise seed and shortening 5 minutes. Cool to lukewarm; add yeast. Mix in rest of ingredients. Knead until dough is smooth and elastic. Let rise in greased bowl. Grease surface of dough; cover with damp cloth. Let rise. Knead down. Divide dough into 3 loaves, let rise. Bake 1 hour at 350 degrees. Makes 3 loaves of bread.
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