Swedish rye bread …… perfect for christmas …..
Ingredients – 50g butter – just under one pint of milk – 50g yeast – 7 dessert spoons of lions syrup (naughty but a big part of the taste) -2 teaspoons of salt – 5 heaped teaspoons of dry fennel seeds – 750 g flour (half rye – half plain )
Melt butter in saucepan, add milk, warm until tepid- put yeast in a large mixing bowl – pour milk and butter with bowl with yeast – mix – add syrup, salt and fennel – pour in flour gradually and mix to dough – leave dough to rise for 40 mins with tea towel on top – roll out – make into 4 round cake shapes – place the drinking side of a glass in the middle to take hole out ( you can make the round pieces into small buns)
Put on baking tray- put fork in bread – leave to rise for 30 mins with tea cloth over – turn oven onto 225 – place one loaf of bread in the oven at one time for ten mins – leave to cool on rack – yum yum yum enjoy – lovely with chunks of cheese and ham or just on its own with butter – right I’m off to make another a loaf …….
sharing food with friends
dressed in christmas red ewa walla