Limpa

Method

Dissolve the fresh yeast in warm water with sugar, then combine both flours, salt, caraway seeds, aniseed, fennel seeds and orange zest in a large bowl. Add the yeast liquid to the dry ingredients and mix thoroughly until a stiff dough forms. Knead for 10 minutes until smooth and elastic. Cover and leave to rise in a warm place for 1.5 hours until doubled in size. Knock back the dough and shape into a round or oval loaf, place on a baking tray lined with baking paper, cover and prove for 45 minutes. Brush with melted butter and bake in a preheated 200°C oven for 35-40 minutes until golden and it sounds hollow when tapped on the base. Cool on a wire rack before serving.