Limpa bread combines many unusual flavors, such as orange and fennel. It is unique in that it is baked in a bowl rather than a loaf pan.

1 pkg. dry granular yeast
1 c. lukewarm water
1 tbsp. sugar
1 c. hot water
1/2 c. plus 2 tbsp. soft brown sugar
1 1/2 tsp. salt
3 tbsp. soft sweet butter
2 tsp. soft sweet butter
2 tsp. caraway seeds
1/2 tsp. fennel seeds
Grated rind of one sm. orange
2 c. rye flour
4 1/2 to 5 c. all-purpose flour

Soften yeast in lukewarm water; add 1 tablespoon sugar. Stir. Cover and set aside until foaming and doubled in volume.

In a large mixing bowl, combine the hot water, brown sugar, salt, butter, seeds and orange rind. Stir and cool to lukewarm. Add foaming yeast and 1 cup rye flour; beat vigorously until the batter is smooth. Add another cup of rye flour and 2 cups white flour, unbleached, if possible. Beat until smooth and well blended.

Now add just enough flour to make a soft dough, but stiff enough to handle. Turn out onto a lightly floured board and knead for 10 minutes. Place the dough in a warm, well-greased bowl; cover and let rise until doubled in bulk. Knead and shape into 2 round loaves.

Place in 2 1/2 quart Pyrex bowls, well buttered and lightly floured. Bake in a 350 degree oven for 45 minutes or until done. Tap bread with fingers; if it sounds hollow, the bread is done.