Swedish Limpa Bread

A traditional Christmas bread.

2 packages active dry yeast
1 1/2 cups warm water (105 to 115 degrees F)
1/2 cup molasses
1/3 cup granulated sugar
2 teaspoons salt
1 tablespoon shortening
1 1/2 teaspoons aniseed
2 tablespoons grated orange peel
2 1/2 cups medium rye flour
2 1/2 cups all-purpose flour
Corn meal

Dissolve yeast in warm water in mixing bowl. Stir in molasses, sugar, salt, shortening, aniseed, orange peel and rye flour. Beat until smooth. Stir in enough all-purpose flour to make dough easy to handle (dough will be sticky). Turn dough onto slightly floured surface. Cover; let rest 10 to 15 minutes. Knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover, let rise in warm place until double, about 1 hour. Dough is ready if an indentation remains when touched. Punch down dough; round up and let rise until double, about 40 minutes.

Grease baking sheet; sprinkle with corn meal. Punch down dough; divide in half. Shape each half into a round, slightly flat loaf. Place loaves in opposite corners of baking sheet. Let rise 1 hour.

Preheat oven to 375 degrees F. Bake until loaves sound hollow when tapped, 30 to 35 minutes. Remove from baking sheet; cool on wire racks.