Best Holiday Rye Bread Joululimppa Recipes

HOLIDAY RYE BREAD (JOULULIMPPA)

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.

SWEDISH LIMPA RYE BREAD

Steps:

• Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground.
• Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.
• Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes. Add 2 cups all-purpose flour, rye flour, sea salt, and orange zest; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes.
• Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes.
• Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour.
• Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with the towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.