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Swedish Limpe 2 loaves 5 to 5 Vi cups enriched selfrising flour* 2 packages dry yeast 2 cups water Vi cup firmly-packed light brown sugar 2 tablespoons oil 2 teaspoons grated orange rind 11/2 teaspoons caraway seed 1 Vi teaspoons fennel seed 2 eggs 2 cups rye flour Oil Stir together 3 cups self-rising flour and yeast. Boil water, sugar, oil, orange rind, caraway and fennel seeds 3 minutes. Let cool until warm; add to flour-yeast mixture and beat until smooth. *»iiout 2 minutes on medium speed of electric mixer. Blend in eggs. Add 1 cup self-rising flour and beat 1 minute on medium s|>eed. Stir in rye flour and more self-rising flour to make a moderately stiff dough. Turn onto lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover and let rise in warm place (80 to 85°) until doubled, about 1 Vi hours. Punch down. Divide dough in half; sha|>e into balls. Let rest 10 minutes. Shape loaves. Place in 2 greased 4Vi x 8‘4-inch loaf pans: brush with oil. Let rise in warm place until doubled, about 1 hour. Bake in preheated 400' oven 30 to 35 minutes, or until done. If necessary. cover with aluminum foil to prevent excess browning. Remove from pans immediately and brush with oil. To shape loaves; Roll dough into rectangle 9 inches wide. Starting at 9-inch end roll up jelly roll fashion. Seal seam. With side of hand, press ends to seal. Fold ends under loaf. Place in pan, seam side down. S|xx>n flour into dry measuring cup; level. Do not scoop.
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