Hono Bread - Honokakor - cooking recipe

Ingredients
    2 ounces active compressed yeast
    1/2 cup butter or 1/2 cup margarine
    1 quart milk
    1/4 cup light corn syrup
    3 teaspoons salt
    3 teaspoons anise seed, ground
    3 teaspoons fennel, ground
    2 cups rye flour
    8 cups all-purpose flour (approx)
Preparation
    Crumble the yeast in a mixing bowl.
    In saucepan, melt the butter and then add the milk.
    Heat to 99M-0F/37M-0C or lukewarm.
    Dissolve the yeast in a little of the warm milk.
    Add the rest of the liquid, syrup, salt, aniseed, fennel, and rye flour to the yeast. Stir together and add the all-purpose flour.
    Work the dough until smooth and shiny.
    Cover and let rise for 20 - 30 minutes.
    Turn the dough out onto a floured surface and knead well.
    Divide into 8 - 10 sections and roll each section into a smooth ball.
    Cover and let rise under a baking cloth in a warm room for 25 - 30 minutes.
    Then, with a rolling pin, roll out large rounds of bread, about 10\" (27 cm) in diameter.
    Place bread on greased baking sheet and allow to rise for 5 minutes.
    Prick surface with a fork.
    Bake in the center of the oven for about 5 minutes.
    Cover and let cool.

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