Hono Bread - Honokakor

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

• Ready In: 0 mins
• Serves: 48-60
• Yields: 8-10 bread rounds

Ingredients

• 2  ounces active compressed yeast
• 1⁄2 cup butter or 1⁄2 cup margarine
• 1  quart milk
• 1⁄4 cup light corn syrup
• 3  teaspoons salt
• 3  teaspoons anise seed, ground
• 3  teaspoons fennel, ground
• 2  cups  rye flour
• 8  cups all-purpose flour (approx)

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.