Swedish Limpa Bread

Directions

1. In a large bowl, combine brown sugar, molasses, butter, orange zest, salt, aniseed and boiling water; stir until brown sugar is dissolved and butter is melted. Stir in cold water; let stand until mixture cools to 110° to 115°.
2. Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture; mix well. Add
3. all-purpose flour and 1 cup rye flour. Beat on medium speed 3 minutes. Stir in enough remaining rye flour to form a stiff dough.
4. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
5. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape dough into 2 oval loaves. Grease 2 baking sheets and sprinkle them lightly with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes.
6. Preheat oven to 350°. With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove to wire racks; brush with butter.