Swedish Limpa Rye Bread

1. Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground.

2. Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.

3. Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes.

4. Add 2 cups all-purpose flour, rye flour, salt, orange zest, and ground seed mixture; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes.

5. Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes.

6. Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour.

7. Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with a towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes.

8. Preheat the oven to 350 degrees F (175 degrees C).

9. Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.

Tips

The dough won't double in size like some doughs do.