Holiday Rye Bread (Joululimppa)

Recipe by Darkhunter
READY IN: 2hrs 50mins
YIELD: 3 loaves
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Heat first 6 ingredients until belt melts. Cool and reserve.
  • Dissolve yeast in water and let stand for 5 minutes until bubbles form. Add to buttermilk mixture.
  • Add zest, rye flakes or wheat germ and rye flour. Beat until smooth.
  • Add 3 to 31/2 cups wheat flour, stirring in 1 cup at a time, until the dough will not accept any more. The dough will appear very rough.
  • Flour work surface with remaining flour and turn out dough. Cover with damp kitchen towel and let rest 15 minutes.
  • Gently knead the dough, as gluten in rye is more fragile than wheat, until smooth, approximately 5 to 10 minutes. Form into a ball and place in greased bowl, turning to coat all sides. Cover with clean kitchen cloth and let rise in a warm spot until doubled in size.
  • Punch down dough and gently knead for a minute. Form dough into 3 round loaves and place on lightly buttered baking sheet. Cover and let double in size.
  • Pre-heat oven to 375°F Combine molasses and water. Brush tops of dough with half of mixture. Pierce the loaves all over the top, gently, with a fork.
  • Bake for 35-45 minutes, until bread sounds hollow when tapped on bottom. While bread is hot, glaze with remaining molasses and water mixture. Cool on racks.