SWEDISH LIMPA

2 packages active dry yeast
1-1/2 cups warm water (105 to 115°)
1/4 cup molasses
1/3 cup sugar
1 tablespoon salt
2 tablespoons shortening
Grated peel of 1 to 2 oranges
2-1/2 cups medium rye flour
2-1/4 to 2-3/4 cups all-purpose* or unbleached flour
Cornmeal

Dissolve yeast in warm water in large bowl. Stir in molasses, sugar, salt, shortening, orange peel and rye flour. Beat until smooth. Mix in enough all-purpose flour to make dough easy to handle (dough will be sticky).
Turn dough onto lightly 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 indentation remains when touched. )
Grease cookie sheet; sprinkle with cornmeal. Punch down dough; divide into halves. Shape each half into a round, slightly flat loaf. Place in opposite corners of cookie sheet. Cover; let rise until double, about 1 hour.
Heat oven to 375 degrees: Bake until loaves sound hollow when tapped, 30 to 35 minutes. Cool on wire rack.
2 loaves.

*If using self-rising flour, omit salt.

Microwave Directions: Prepare bread dough as directed above. place dough in greased microwavable bowl and cover with waxed paper. Microwave on low (10%) 5 minutes; rotate bowl 1/2 turn. Microwave 5 minutes longer. Let stand 10 minutes. Punch down dough; place in greased bowl and cover with waxed paper. Repeat microwave directions above. Generously grease rectangular microwavable dish, 12x7-1/2x2 inches or 10x6xl-1/2 inches; sprinkle with cornmeal. punch down dough; divide into halves. Shape each half into a round, slightly flat loaf. Place in prepared dish; cover with waxed paper. Microwave on low (10%) 5 minutes; rotate dish 1/2 turn. Microwave 5 minutes longer. Let stand 5 minutes. Bake bread as directed above.