Limpa Bread - cooking recipe

Ingredients

3 c. beer or water
1 Tbsp. fennel seed
1 Tbsp. anise seed
1 Tbsp. dill seed
1/3 c. shortening
1 Tbsp. salt
2/3 c. molasses
2 Tbsp. grated lemon rind (optional)
2 pkg. yeast, dissolved in 1/2 c. warm water with 2 Tbsp. sugar
3 c. rye flour
6 c. bread flour

Preparation

Heat liquid and add seeds.
Let stand 5 minutes.
Add shortening, salt, molasses and lemon rind.
When cool, add yeast mixture and the rye flour; beat well.
Then add all but 1/2 cup of the remaining flour.
Knead dough on floured board for about 10 minutes.
Put in oiled bowl and let double in bulk (about 2 hours). Turn out on floured board again and work in the remaining 1/2 cup flour.
Shape into 3 round loaves in 8-inch cake pans, greased.
Or make two (9-inch) loaf pans if you want it for sandwiches.
Let rise to top of loaf pan, about 1 hour.
Bake at 375\u00b0 for 10 minutes, then at 350\u00b0 for 30 minutes.
Brush tops of loaves with margarine and cool on racks.