Swedish Flag Limpa Bread with Fermented Dough

Method

1. Prepare the fermented dough by mixing 3 cups rye flour, 1 cup all-purpose flour, 1 package active dry yeast, 1 cup warm water, 1 tablespoon honey, 1 teaspoon salt, and 1 tablespoon caraway seeds in a large bowl.
2. Cover the dough and let it ferment at room temperature for 12-18 hours.
3. After fermentation, knead the dough on a floured surface for about 10 minutes.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough, shape into a loaf, and place in a greased loaf pan.
6. Bake at 350°F (175°C) for 45-50 minutes until golden brown.
7. Let the bread cool completely before spreading the yellow and blue frostings to form the Swedish flag design.
8. Let the frosted bread set for at least 30 minutes before serving.