Holiday Rye Bread (Joululimppa)

• buttermilk↗2 cups
• molasses↗1⁄2 cup
• butter or margarine↗1⁄4 cup
• salt↗2 teaspoons
• fennel seed1 teaspoon
• caraway seed1 teaspoon
• dry yeast↗2 tablespoons
• warm water1⁄2 cup
• orange, zest of↗1
• rye flakes (available in health food stores) or 1 cup wheat germ↗1 cup
• rye flour↗2 cups
• unbleached white flour or 3 1/2-4 1/2 cups whole wheat flour↗3 1⁄2 - 4 1⁄2 cups
• Glaze↗
• molasses↗1 tablespoon
• water↗2 tablespoons

Step-by-step instructions

1. 1

   Heat first 6 ingredients until belt melts. Cool and reserve.

2. 2

   Dissolve yeast in water and let stand for 5 minutes until bubbles form. Add to buttermilk mixture.

3. 3

   Add zest, rye flakes or wheat germ and rye flour. Beat until smooth.

4. 4

   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.

5. 5

   Flour work surface with remaining flour and turn out dough. Cover with damp kitchen towel and let rest 15 minutes.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   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.