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Joululimppa (finnish Holiday Rye Bread)

Joululimppa (finnish Holiday Rye Bread) comes together with Buttermilk, Molasses, Butter Or Margarine, Salt, and T Fennel Seeds. Serves 6. Keep it handy for the next time you cook it.

सामग्री

• 2 cup
• 1/2 cup
• 1/4 cup
• 2 tsp
• 1
• 1
• 2 tbsp
• 1/2 cup
• 1 cup
• 2 cup
• 1 tbsp
• 2 tbsp

विधि (झलक)

1. 1

   Similar to Swedish rye. Can be toasted.

2. 2

   Heat the buttermilk, molasses, butter or margarine, salt, fennel seeds, and caraway seeds until the butter melts. Set aside to cool.

3. 3

   Cover the dough with a damp cloth and let it rest for 15 minutes. (The gluten in rye is more fragile than in wheat.

4. 4

   Gently knead the dough for 5 to 10 minutes until smooth.

5. 5

   Form the dough into a ball and place it in a large buttered bowl or pot, turning it to coat all sides with butter.

6. 6

   Cover it and let it rise, in a warm spot, until doubled in size, about an hour.

7. 7

   Punch down the dough and gently knead it for one minute.

8. 8

   Form the dough into three round loaves and place in lightly buttered 9-inch cake pans or on buttered baking sheets.

9. 9

   Cover and let rise until almost doubled in size, 45 minutes to an hour.

10. 10

    Preheat the oven to 375 degrees.

11. 11

    Combine the water and molasses, brush the tops with half of this mixture to glaze.

12. 12

    Then lightly pierce the loaves all over with a fork.

13. 13

    Bake for 35 to 45 minutes, until the bread sopunds hollow when tapped on the bottom.

14. 14

    While the bread is hot, brush it with the remaining glaze.

15. 15

    Remove the loaves from the pans and cool on racks.

16. 16

    Yields 3 loaves.

17. 17

    York. 1990. Posted by: Karin Brewer, Cooking Echo, 7/92