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SWEDISH RYE BREAD (LIMPA) 
2/3 c. molasses
2 1/2 c. water
2/3 c. firmly packed brown sugar
1 tbsp. anise seed
2 tsp. salt
2 tbsp. of orange rind, ground or grated
2 tbsp. Crisco

Boil first 7 ingredients for 5 minutes. When cool add 1 envelope of yeast, which has been mixed with 1/2 cup warm water. Add 4 cups rye flour. Let stand overnight. Next morning add 7 cups white flour. Knead 8-10 minutes thoroughly.

Let rise for 2 hours in warm place. Then shape into loaves. Let rise again at least for 1 1/2 hours. Bake 1 hour at 300 degrees. Makes 3 medium loaves.

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