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Finnish Christmas Bread
Tue Apr 09, 2013 1:03 pmNewbie "Fry Cook" Poster
A local bakery makes an awesome Finnish Christmas Bread which they only sell certain times of year - Christmas, Easter and Thanksgiving.
Would love to find a recipe. Some ingredients are A/P flour, rye flour, corn syrup, molasses, anise seed, carraway seed, fennel seed.
Tue Apr 09, 2013 2:30 pmFood.com Groupie
This one is right in the database, you could add the other seeds. Finnish Christmas Bread
Tue Apr 09, 2013 3:17 pmNewbie "Fry Cook" Poster
This Christmas bread is more like a coffee cake - Pulla.
I am looking for a Christmas bread - Joululimppu.
Tue Apr 09, 2013 3:42 pmFood.com Groupie
Also in the database: Holiday Rye Bread (Joululimppa)
Tue Apr 09, 2013 4:58 pmFood.com Groupie
Tue Apr 09, 2013 6:46 pmNewbie "Fry Cook" Poster
Thanks so much. We love this bread !!
Tue Apr 09, 2013 7:31 pmForum Host
Finnish Christmas bread
There are several varieties of Christmas breads, however most are made in a similar way to a basic ruislimppu bread however they typically include molasses and other Christmas time flavours like orange, cinnamon, fennel, aniseed and caraway.
From what I understand, Nisu/Pulla is a cardamom (or mace) flavored bread. I did find mention of a "colored" version (wheat and a "dark flour", rye perhaps?), but I couldn't find a recipe for it. Nor could I find a pulla recipe that uses anise seeds and fennel seeds instead of the cardamom or mace.
From the Fresh Loaf website
The recipe is from "The Finnish Cookbook" by Beatrice Ojakangas
Pulla Yeast Coffee Bread
Do not expect pulla to be light and fluffy; it is a moist rich coffee bread. It is served without butter and is a delight when it is hot. The Finnish housewife usually bakes on Saturday so there will be fresh pulla for Sunday morning coffee.
A straight braid is the standard form for pulla, but the braided pulla dough is often shaped into a wreath for special occasions such as name days, birthdays, anniversaries, or other honor celebrations. (In Finland, one's "name day" or saint's day-the day that bears the name of the saint after whom one is named-is celebrated by adults instead of the birthday. Children, however, do celebrate birthdays.)
Note: Observe carefully the order of combining the ingredients. The melted butter is added after about half of the flour.
1 package active dry yeast
1/2 cup warm water
2 cups milk, scalded and cooled to lukewarm
1 cup (or less) sugar
1 teaspoon salt
7-8 whole cardamom pods, seeded and crushed (about 1 teaspoon)
4 eggs, beaten
8-9 cups sifted white flour
1/2 cup melted butter
1 egg, beaten
1/2 cup chopped or sliced almonds (optional)
1/2 cup crushed lump sugar (optional)
Dissolve the yeast in the warm water. Stir in the milk, sugar, salt, cardamom, eggs, and enough flour to make a batter (about 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be quite smooth and glossy in appearance. Add the melted butter and stir in well. Beat again until the dough looks glossy. Stir in the remaining flour until a stiff dough forms.
Turn out onto a lightly floured board and cover with an inverted mixing bowl. Let the dough rest 15 minutes. Knead until smooth and satiny. Place in a lightly greased mixing bowl, turn the dough to grease the top, cover lightly, and let rise in a warm place (about 85 degrees) until doubled in bulk (about 1 hour). Punch down and let rise again until almost doubled (about 30 minutes).
Turn out again onto a slightly floured board, divide into 3 parts, then divide each of these parts into 3. Shape each into a strip about 16 inches long by rolling the dough between the palms and the board. Braid the 3 strips together into a straight loaf, pinch the ends together, and tuck under. Repeat for the second and third loaves. Lift the braids onto lightly greased baking sheets. Let rise for about 20 minutes (the braids should be puffy but not doubled in size).
Glaze the loaves by brushing with the beaten egg, and if you wish, sprinkle with the crushed sugar and the almonds.
Bake in a hot oven (400 degrees) 25 to 30 minutes. Do not overbake or the loaves will be too dry. Remove from the oven when a light golden-brown. Makes 3 braids. Slice to serve.
A good selection of Finnish pastry recipes (including pulla/Nisu recipes) can be found here RECIPES FINNISH PASTRIES FINLANDIA UNIVERSITY
Presented by Anneli Johnson.
I do have a recipe for a Swedish Rye Bread that uses molasses, anise seeds, cardamom, rye flour and wheat (white) flour. Perhaps this recipe is close to what your bakery makes.
SWEDISH RYE BREAD
1 1/2 cups whole milk, scalded
1 1/4 cups tepid water
1 cake compressed yeast
1/3 cup light molasses
1 Tablespoon anise seed
1 teaspoon ground cardamom
1 1/2 Tablespoons salt
1 1/2 Tablespoons shortening
1/4 cup brown sugar
1 1/2 cup medium rye flour
5 1/2 to 6 cups unbleached white flour (unbleached all-purpose flour)
In a large bowl, mix sugar, shortening, molasses and spices together, pour scalded milk over sugar mixture, and let cool to lukewarm.
Add yeast to small amount of water, stir to mix. Add the yeast and remaining water to the mixture.
Add rye flour and beat well.
Add white flour, one cup at a time, mixing thoroughly (up to 5 cups) to make a firm but not stiff dough.
Knead on a floured board (for about 10 minutes) adding flour (not more than 1 cup, total) as necessary.
Divide dough into 3 small or 2 large pieces and shape into loaves. Place shaped loaves into in greased tins.
Let rise until double.
Bake in a preheated oven at 350F for about 55 minutes (small loaves) and about 1 hour for large loaves.
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