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SWEDISH LIMPA BREAD 
2 1/2 c. very warm water
2 pkg. dry yeast
1/4 c. brown sugar
1/3 c. molasses
1 tbsp. salt
3 tbsp. shortening
2 tbsp. grated orange rind
1 tsp. anise seed, crushed with hammer
1 c. cracked wheat flour
3 1/2 c. whole rye flour
3 1/4-4 c. unbleached flour

Put yeast in warm water; add brown sugar. Then add molasses, shortening and salt. Add orange rind, anise seed, cracked wheat and rye flours. Beat with electric beater 3 minutes. Stir in all-purpose flour to make soft dough.

Turn onto floured surface; knead until smooth and elastic, using remaining flour to keep dough from sticking. Place in greased bowl; rise 1 1/2 hours. Punch down dough; knead. Cut in half; knead and shape each half into oval loaf. Place on greased cookie sheets. Let rise 40 minutes or until doubled. Bake at 375 degrees for 45 minutes until golden brown. Cool on racks.

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