---------- Recipe via Meal-Master (tm) v8.02
       Title: LIMPA
  Categories: Breads, Swedish
       Yield: 2 loaves
       1 pk Yeast, dry
       1 ts Sugar, granulated
     1/2 c  ;Water, warm (100 F.)
       2 c  Beer; heated to lukewarm
     1/2 c  Honey; to 1/2 cup
       2 tb Butter; melted
       2 ts Salt
       1 ts Cardamom, ground (opt)
       1 tb Caraway seeds; crushed, or
     3/4 ts Aniseed; crushed
       2 tb Orange peel, fresh or
            -candied; chopped
   2 1/2 c  Flour, rye
       3 c  Flour, unbleached
   Dissolve the yeast and sugar in the water in a large
   bowl and proof for five minutes.  Combine the beer,
   the honey (adjust for how sweet you like your bread)
   butter, and salt, and stir well.  Add to the yeast
   mixture. Add the spices and orange peel.  Mix the
   flours, then add three cups of this mixture to the
   liquid and beat briskly.  Cover with a tea towel, and
   let rise in a warm, dark place for about an hour.
   Stir down and add enough of the remaining flour to
   make a pretty stiff but still sticky dough. Turn out
   on a very well-floured board, and work the dough until
   it is smooth and elastic.  Add more flour to the board
   as needed. While the dough will not lose its tackiness
   completely it will smooth out a lot. Shape it into a
   ball, oil the surface, and place in an oiled bowl.
   Cover with the tea towel again and let rise a second
   time, about one hour. Punch down, shape into two
   balls, and put on a greased baking sheet sprinkled
   with cornmeal. Brush with melted butter, cover loosely
   with waxed paper, and refrigerate for three hours.
   Remove from the fridge and let sit on the counter,
   uncovered, for ten to fifteen minutes. Bake in a 375
   F. oven until the bread sounds hollow when tapped on
   the bottom; about 40 to 45 minutes. Cool before
                                adapted from *Beard on