Swedish Limpu Bread

Boil water sugar oil salt orange rind caraway seeds and fennel seeds in a saucepan for 3 minutes. Cool until warm

In a large bowl whisk together 3 cups flour and yeast. Stir in cooled orange rind mixture. Beat with an electric mixer on medium speed for 2 minutes. Blend in eggs. Add 1 cup flour and beat 1 minute on medium speed. Add rye flour and enough additional white flour to make a stiff dough.

Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes or until smooth and satiny. Shape into a ball. Place in lightly greased bowl turning to grease the surface. Cover with a damp cloth and place in a warm spot. Allow to rise for 1 1/2 hours or until doubled.

Punch dough down and divide in half. Shape into 2 balls. Let rest for 10 min. Shape into 2 loaves and place into ungreased 9 x 5 inch loaf pans. Brush with oil. Allow to rise for 1 hour or until doubled in size.

Bake at 400 degrees F (205 degrees C) for 30 to 35 minutes or until done.