Authentic Swedish Limpa Rye Bread with the bread bowl | Recipe | KitchenAid

Combine warm water and yeast in a bowl; let sit until foamy, about 5 minutes.

In a large mixing bowl, combine rye flour, all-purpose flour, brown sugar, caraway seeds, fennel seeds, and salt.

Add the yeast mixture, melted butter, molasses, and orange zest to the dry ingredients.

Mix until a shaggy dough forms, then knead on a floured surface for about 10 minutes until smooth.

Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1-1.5 hours.

Punch down the dough and shape it into a loaf; place in a greased loaf pan.

Cover and let rise again until puffy, about 30-45 minutes.

Preheat the oven to 375°F (190°C).

Brush the top of the loaf with beaten egg and sprinkle with additional seeds if desired.

Bake for 30-35 minutes until the bread sounds hollow when tapped.

Remove from the oven and let cool in the pan for 10 minutes.

Transfer the bread to a wire rack to cool completely before slicing.

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