RCI-BR.001.0134.001
Joululimppa
Finnish holiday rye bread Contributed by World Recipes Y-GroupThis Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
Prep20 min
Cook180 min
Total200 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- ½ cup
- ¼ cup
- 2 tsp
- 1 tsp
- 1 tsp
- 2 tbsp
- ½ cup
- grated rind of 1 orange1 unit
- rye flakes or wheat germ1 cup
- dark or light rye flour2 cups
- unbleached white or whole wheat flour3½ to 4½ cups
Method
1
In a small bowl, combine warm water and yeast, stirring gently until dissolved. Allow the mixture to proof for about 10 minutes until foamy.
10 minutes
2
In a large mixing bowl, whisk together buttermilk, molasses, melted butter, salt, caraway seeds, and fennel seeds until well combined. Stir in the activated yeast mixture.
5 minutes
3
Gradually incorporate rye flour into the wet ingredients, stirring with a wooden spoon until a thick, slightly sticky dough forms. The dough will be denser than typical wheat bread dough.
10 minutes
4
Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic, adding small amounts of flour as needed to prevent sticking.
10 minutes
5
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot until doubled in size.
60 minutes
6
Punch down the risen dough, shape it into one or two oval loaves, and place them on a parchment-lined baking sheet. Cover loosely and allow the loaves to rise again until noticeably puffed.
45 minutes
7
Preheat your oven to 375°F (190°C). Brush the tops of the loaves with water or melted butter for a glossy crust, then bake until the bread is deep brown and sounds hollow when tapped on the bottom.
40 minutes
8
Remove the loaves from the oven and transfer them to a wire rack. Allow the bread to cool completely before slicing to ensure the crumb sets properly.
60 minutes