greenbaby

Just made this today to celebrate the coming holidays! It’s from Beatrice Ojakangas’ The Great Scandinavian Baking Book.

Makes 3 loaves.

2 packages active dry yeast (4 1/2 tsp.)
1/2 cup warm water, 105-115 degrees F
2 cups buttermilk (if you don’t have buttermilk, use the same amount of fresh milk mixed with 2 tablespoons fresh lemon juice or vinegar)
3/4 cup dark corn syrup or light molasses
1/4 cup softened or melted butter
2 tablespoons grated orange peel
1 teaspoon each fennel seed and caraway seed
2 teaspoons salt
2 cups dark rye flour
1 cup whole wheat or graham flour
4 to 5 cups bread or unbleached all-purpose flour

1. In a large bowl, dissolve the yeast in the warm water and let stand 5 minutes. Heat the buttermilk to lukewarm and add to the yeast mixture. Stir in the syrup, butter, orange peel, fennel seed, caraway seed, salt and rye flour. Beat well. Stir in the whole wheat flour and beat again. Add the bread flour, a cup at a time, beating after each addition to keep smooth. When mixture will not readily absorb more flour, cover and let rest 15 minutes.

2. Turn dough out onto a lightly floured board and knead until smooth and satiny, about 10 minutes. Wash bowl, grease it, and add dough to the bowl. Turn to grease all sides. Cover and let rise until doubled, about 1 hour.

3. Lightly grease three 9-inch round cake pans or baking sheets. Lightly oil a work surface and turn dough out onto it. Divide into 3 parts and shape each into a round loaf. Place on the baking sheets with smooth sides up. Let rise, covered, in a warm place for about 45 minutes to 1 hour. Pierce loaves all over with a fork.

4. Preheat oven to 375 degrees F. Bake loaves for 40 minutes or until a wooden skewer inserted in the center comes out clean. Remove from oven and pans and cool on racks.