Savory Limpa Rye Bread

2 c black coffee
2 c orange juice
3/4c dark brown sugar
1/4c dark molasses
3 T caraway seed
2 T anise seed
2 t salt
2 T cooking oile (butter flavor preferred)

3 T yeast (red star fast acting works best)

2 C rye flour
7 C white flour

Combine, the first 8 items and bring to a boil, and simmer for 5 minutes, then cool to 110 degrees.

Transfer to your mixer and add the yeast,stir in and proofi for 10 minutes.

With mixer running, add 2 cups of the rye and 5 cups of the white flour. Work in quickly and immediately continue adding 2 or more cups of white flour until you have a relatively stiff dough. Machine or hand knead for 8 - 10 minutes.

Allow to rise til double in a 100 degree oven. Punch down and repeat.

Form into 6 small loaves of your chosen shape, brush tops with beaten whole egg, and let rise til double.

Pre heat oven to 400 degrees then place in oven for 15 minutes, reducing the heat to 375. Continue baking 30 minutes or until rich dark brown and slight hollow sound when tapped.

Cool on rack. Enjoy



Serving Size: 6 12 thinly sliced loaves

Number of Servings: 1

Recipe submitted by SparkPeople user SWANSONWINTER.