Limpa (Swedish molasses rye bread)

Instructions

1. In a bowl, dissolve the yeast in the lukewarm water with the syrup and molasses, then leave to rest for 5 minutes.
2. Add the butter, salt, aniseed and fennel seeds, along with the orange zest.
3. Gradually work in the rye and wheat flours until you have a sticky dough.
4. Knead for 10 minutes by hand or with a mixer until the dough is elastic.
5. Cover and leave to rise for 1 hour somewhere warm, until doubled in size.
6. Shape into a round loaf or a tin loaf, place on a baking sheet and leave to rise for another 30 minutes.
7. Preheat the oven to 220 °C, make a cut across the top and bake for 10 minutes, then lower to 180 °C and bake for 35 minutes more.
8. Check it's done by tapping the base: it should sound hollow. Let it cool on a wire rack before slicing.