Bring water, anise and fennel to a boil. Take off heat, add milk, molasses and butter. Dissolve yeast in warm water and add to the above ingredients. Mix sugar, salt and 1 cup of the rye flour. Add to the warm mixture. Beat with hand mixer for 2 minutes. Add 1 cup more of the rye flour and beat 2 minutes at medium speed. Stir in 1 1/2 cups rye flour and 1/2 cup raisins. Let stand in warm draft free place until doubled. Stir in 3 to 3 1/2 cups whit flour, let rise again until doubled. Knead until smooth, adding more flour as necessary. Divide into 2 rounded loaves. Place on large cookie sheet, greased and sprinkled with corn meal. Bake at 375 Degrees first 15 minutes and 350 degrees for 45 minutes. Cool on racks and glaze with melted butter and maple syrup mixture while still warm. Absolutely wonderful toasted!
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Swedish Limpa Bread
OOOOoooo, I love new bread recipes.sigpic
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