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SWEDISH RYE BREAD (Vort Limpa) 
2 1/2 c. warm water (110-115 degrees)
2 pkg. dry yeast
1 tbsp. salt
1/4 c. molasses
1/2 c. light brown sugar, packed
1/4 c. butter
2 tbsp. grated orange peel
1 tsp. anise seed, crushed
4 c. unsifted rye flour
4 1/2 c. unsifted all-purpose flour
Cornmeal
2 tbsp. melted butter

Dissolve yeast in warm water and stir until dissolved. Add salt, molasses, sugar, butter, orange peel, anise seed and rye flour. Beat until a smooth batter. Gradually add white flour; mix until dough leaves sides of bowl. Sprinkle pastry board with flour and knead dough until smooth.

Place in a large greased bowl; cover with towel and let rise in warm place for 1 1/2 hours. Grease large baking sheet, sprinkle with cornmeal. Punch dough down; divide in half for 2 round loaves or fourths for 4 oval loaves. Shape into loaves and place on baking sheet. Cover with towel and let rise 1-1 1/2 hours.

Bake in middle shelf 30-35 minutes at 375 degrees. Cover with foil for last 10 minutes to avoid overbrowning. Remove from oven, cool 5 minutes, brush with melted butter. Remove to wire rack to complete cooling.

This is a delicious sweet rye which has been handed down 3 generations. It is the perfect bread to compliment any cold cut sandwich. It is even more fantastic toasted - a wonderful, aromatic bread! Makes 2 large or 4 small loaves.

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