FENNEL LOAF
Fänkålslimpa
2 cups boiling water
2 cups milk
1 ¾ oz fresh yeast
1 tablespoon salt
2 tablespoons honey
1 tablespoon ground fennel
4 to 4 1/3 cups self-rising flour
Put 2 cups coarse rye flour in a mixing bowl. Cut
the fat in pieces and add it. Pour on the boiling water, stir and let this
stand for about 10 minutes. Heat the milk to 37°C, body heat, and dissolve the
yeast in this. Blend the milk, salt, honey and fennel into the rye flour
mixture. Add remaining rye flour and the self-rising flour, little by little.
Save some for when you shape the dough into loaves. Work the dough well until
smooth and releases the bowl. Cover and leave to prove for about 45 minutes.
Fänkålslimpa
3 coarse loaves baked with rye flour and self-rising
flour. Fennel adds a lovely taste to the bread.
3 loaves
4 cups coarse rye flour
1 ¾ oz butter or margarine2 cups boiling water
2 cups milk
1 ¾ oz fresh yeast
1 tablespoon salt
2 tablespoons honey
1 tablespoon ground fennel
4 to 4 1/3 cups self-rising flour
For brushing:
beaten egg
Turn the dough up onto a floured work surface and
knead until smooth. Divide in 3 and shape each to a loaf. Put the breads on a
greased baking plate or baking paper and leave to prove, covered, for about 30
minutes. Brush with beaten egg and bake in the lower part of the oven at 350F for about 1 hour or until done. Cool on a rack.
Enjoy!
Bella
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