Buttermilk Korppu (Rusks)

We made these to use up some buttermilk and they are really good! Recipe source: The Finnish Cookbook

• Ready In: 1 hr 50 mins
• Yields: 3 dozen

Ingredients

• 1 (1/4ounce) package active dry yeast or 2 1⁄2 teaspoons active dry yeast
• 1⁄4 cup warm water
• 1  cup  lukewarm buttermilk
• 1  egg, beaten
• 1⁄4 teaspoon salt
• 1  cup sugar
• 1⁄4 teaspoon anise seed, crushed
• 1⁄4 teaspoon fennel seed, crushed
• 1⁄4 cup butter, melted
• 3 -3 1⁄2 cups flour

Directions

1. In a large mixing bowl dissolve yeast in the water.
2. Stir in next 7 ingredients (buttermilk - butter).
3. Stir in flour gradually, beating well until a stiff dough is reached.
4. Turn dough out on a floured board and knead until smooth.
5. Place dough in a greased bowl, turn to grease top. Cover lightly and let rise in a warm place until doubled (1 hour).
6. Turn dough out onto the floured board and shape until two loaves (2 inches in diameter and 10 inches long) and place on a greased baking sheet. Let rise again for 15-30 minutes or until doubled.
7. Brush loaves with milk.
8. Bake in 350 degree oven for 20 minutes or until browned.
9. Remove from oven (which has been turned off) and toast until golden on both sides.
10. Cut into pieces (about 3 dozen total rusks).