Joululimppa

== Description ==
Finnish holiday rye bread
* Contributed by World Recipes Y-GroupThis Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
== Ingredients ==
* 2 cups buttermilk
* ½ cup molasses
* ¼ cup butter or margarine
* 2 tsp salt
* 1 tsp fennel seeds
* 1 tsp caraway seeds
* 2 tbsp dry yeast
* ½ cup warm water
* grated rind of 1 orange
* 1 cup rye flakes or wheat germ
* 2 cups dark or light rye flour
* 3½ to 4½ cups unbleached white or whole wheat flour
=== Glaze ===
* 1 tbsp molasses
* 2 tbsp water
== Directions ==
# Heat the buttermilk, molasses, butter or margarine, salt, fennel seeds, and caraway seeds until the butter melts. 
# Set aside to cool.
# Dissolve the yeast in the warm water. Let it stand for 5 minutes until the yeast bubbles. 
# Add the yeast to the cooled buttermilk mixture along with the grated orange rind, rye flakes or wheat germ, and rye flour. 
# Beat well until smooth. Add 3 to 3½ cups of wheat flour, stirring in a cup at a time, until the dough will not readily absorb more flour. The dough will be rough.
# flour a work surface with the remaining wheat flour and turn the dough out onto it. 
# Cover the dough with a damp cloth and let it rest for 15 minutes.
# The gluten in rye is more fragile than in wheat. It needs a resting time to recuperate and reform and does not require as vigorous or lengthy a kneading.
# Gently knead the dough for 5 to 10 minutes until smooth. Form the dough into a ball and place it in a large buttered bowl or pot, turning it to coat all sides with butter. Cover it and let it rise, in a warm spot, until doubled in size, about an hour.
# Punch down the dough and gently knead it for one minute. 
# Form the dough into three round loaves and place in lightly buttered 9-inch cake pans or on buttered baking sheets. 
# Cover and let rise until almost doubled in size, 45 minutes to an hour.
# Preheat the oven to 375°F. Combine the water and molasses, brush the tops with half of this mixture to glaze. 
# Then lightly pierce the loaves all over with a fork.
# Bake for 35 to 45 minutes, until the bread sounds hollow when tapped on the bottom. While the bread is hot, brush it with the remaining glaze.
# Remove the loaves from the pans and cool on racks.
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Category:Finnish Vegetarian
Category:Finnish Snacks
Category:World Recipes
Category:Bread Recipes
Category:Whole wheat flour Recipes
Category:Caraway seed Recipes
Category:Fennel seed Recipes
Category:Wheat flour Recipes
Category:Wheat germ Recipes
Category:Rye flakes Recipes
Category:Buttermilk Recipes
Category:Rye flour Recipes
Category:Molasses Recipes
Category:Maple syrup Recipes
Category:Yeast Recipes
Category:Recipes that need photos