Recipe by Dave

There are many variations of this bread which is often baked on the islands off the West Coast of Sweden.

Ingredients Nutrition

Directions

  1. Crumble the yeast in a mixing bowl.
  2. In saucepan, melt the butter and then add the milk.
  3. Heat to 99M-0F/37M-0C or lukewarm.
  4. Dissolve the yeast in a little of the warm milk.
  5. Add the rest of the liquid, syrup, salt, aniseed, fennel, and rye flour to the yeast. Stir together and add the all-purpose flour.
  6. Work the dough until smooth and shiny.
  7. Cover and let rise for 20 - 30 minutes.
  8. Turn the dough out onto a floured surface and knead well.
  9. Divide into 8 - 10 sections and roll each section into a smooth ball.
  10. Cover and let rise under a baking cloth in a warm room for 25 - 30 minutes.
  11. Then, with a rolling pin, roll out large rounds of bread, about 10" (27 cm) in diameter.
  12. Place bread on greased baking sheet and allow to rise for 5 minutes.
  13. Prick surface with a fork.
  14. Bake in the center of the oven for about 5 minutes.
  15. Cover and let cool.

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