This orange- and spice-scented Swedish loaf is a favorite among Scandinavians. It's especially delightful toasted and spread with sweet butter.

2 cups King Arthur Unbleached Special Bread Flour
1/2 cup King Arthur 100% White Whole Wheat Flour
1/2 cup pumpernickel
1/4 cup dark corn syrup
2 1/2 teaspoons instant yeast
1 1/2 teaspoons EACH caraway, fennel, and anise seeds
1/4 teaspoon orange oil
1 1/2 teaspoons salt
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1 to 1 1/4 cups water
4 tablespoons butter or vegetable oil

In a large bowl, combine all of the ingredients until a rough dough forms, then knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. It'll become somewhat puffy, but probably won't double in bulk. You may also prepare the dough to this point in a bread machine programmed to the dough cycle.

Shape the dough into a ball, flatten it slightly, and place it on a lightly greased or parchment-lined baking sheet. Cover with a dough rising cover or lightly greased plastic wrap, and allow it to rise for 1 1/4 to 1 1/2 hours, or till it's puffed up noticeably.

Bake the limpa in a preheated 350°F oven for 35 minutes, tenting it with aluminum foil for the final 10 minutes if it appears to be browning too fast. Yield: 1 large round loaf.