Swedish Rye Bread Limpa with Orange Zest

Instructions:

1. In a mixing bowl, combine warm water, yeast, and a pinch of molasses. Stir gently and let sit for 5–10 minutes until a frothy layer forms on top.
2. Stir in the remaining molasses, orange zest, and ground anise.
3. Gradually add the rye flour, bread flour, and salt. Knead using a stand mixer or by hand until the dough is smooth and elastic, adding bread flour one tablespoon at a time if too sticky.
4. Fold in the softened butter during the last 2 minutes of kneading.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free area.