Holiday Rye Bread Joululimppa Food
HOLIDAY RYE BREAD (JOULULIMPPA)
Make and share this Holiday Rye Bread (Joululimppa) recipe from Food.com.
Provided by Darkhunter
Categories Yeast Breads
Time 2h50m
Yield 3 loaves
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 1203.4, Fat 20.1, SaturatedFat 11.1, Cholesterol 47.2, Sodium 1864.7, Carbohydrate 227.6, Fiber 17.1, Sugar 47.9, Protein 30.7
LIMPA RYE
Limpa is a Swedish style rye with orange and aromatic flavors. A base recipe. Use milk for more of a sandwich style bread and ale for a James Beard style Limpa.
Provided by Red_Apple_Guy
Categories Breads
Time 3h40m
Yield 1 standard loaf, 15 serving(s)
Number Of Ingredients 11
Steps:
- the starter:.
- Refresh your starter with equal weights of flour and water or so that it is a thick batter or like mashed potatoes.
- the dough:.
- Mix the water or milk into the starter until uniformly mixed.
- Add molasses, brown sugar, yeast, flours, salt, oil and seeds.
- Mix well and let rest for 10 minutes.
- Knead by hand or machine for 5 minutes and place in an oiled straight-sided clear container.
- After 15 minutes, stretch and fold and return to the container. See notes for stretching and folding.
- After 15 minutes, stretch and fold and let rise to double its size or cover and place into the fridge overnight. The next morning, bring the dough to room temperature (about 2 hours).
- When double its volume, spread the dough into a rectangle and roll to the width of a 4.5" x 8" loaf pan.
- Preheat oven to 375°F.
- Bake for 45 minutes, turning midway during cook.
- Remove from the pan and let cool on a rack for 30 minutes or more.
Nutrition Facts : Calories 92.7, Fat 1.7, SaturatedFat 0.2, Sodium 234.7, Carbohydrate 17.7, Fiber 1.6, Sugar 3.2, Protein 2.1
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