Joululimppa

Ingredients

 * 2      c            buttermilk
 * 1/2  c            molasses
 * 1/4  c            butter or margarine
 * 2      ts           salt
 * 1      t            fennel seeds
 * 1      t            caraway seeds
 * 2      tb           dry yeast
 * 1/2  c            Warm water
 * Grated rind of 1 orange
 * 1      c            rye flakes or wheat germ
 * 2      c            Dark or light rye flour
 * 3 1/2               To 4 1/2 cups uncleached
 * -white or whole wheat flour
 * Glaze:
 * 1      tb           molasses
 * 2      tb           water

Directions

 * 1) Heat the buttermilk, molasses, butter or margarine, salt, fennel seeds, and caraway seeds until the butter melts.
 * 2) Set aside to cool.
 * 3) Dissolve the yeast in the warm water. Let it stand for 5 minutes until the yeast bubbles.
 * 4) Add the yeast to the cooled buttermilk mixture along with the grated orange rind, rye flakes or wheat germ, and rye flour.
 * 5) Beat well until smooth. Add 3 to 3 1/2 cups of wheat flour, stirring in a cup at a time, until the dough will not readily absorb more flour.  The dough will be rough.
 * 6) flour a work surface with the remaining wheat flour and turn the dough out onto it.
 * 7) Cover the dough with a damp cloth and let it rest for 15 minutes.
 * 8) The gluten in Rye is more fragile than in Wheat. It needs a resting time to recuperate and reform and does not require as vigorous or lengthy a kneading.
 * 9) Gently knead the dough for 5 to 10 minutes until smooth. Form the dough into a ball and place it in a large buttered bowl or pot, turning it to coat all sides with butter.  Cover it and let it rise, in a warm spot, until doubled in size, about an hour.
 * 10) Punch down the dough and gently knead it for one minute.
 * 11) Form the dough into three round loaves and place in lightly buttered 9-inch cake pans or on buttered baking sheets.
 * 12) Cover and let rise until almost doubled in size, 45 minutes to an hour.
 * 13) Preheat the oven to 375 degrees. Combine the water and molasses, brush the tops with half of this mixture to glaze.
 * 14) Then lightly pierce the loaves all over with a fork.
 * 15) Bake for 35 to 45 minutes, until the bread sopunds hollow when tapped on the bottom. While the bread is hot, brush it with the remaining glaze.
 * 16) Remove the loaves from the pans and cool on racks.

Contributed by
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