Monday, August 03, 2015

Fennel loaf - 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 margarine
2 cups boiling water
2 cups milk
1 ¾ oz fresh yeast
1 tbsp salt
2 tbsps honey
1 tbsp ground fennel
4 to 4 1/3 cups self-rising flour

For brushing:
beaten egg

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 37C/”finger warm” 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.

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 175C/gasmark 4 for about 1 hour or until done. Cool on a rack.




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