Holiday Rye Bread Joululimppa Recipe

Name: Holiday Rye Bread Joululimppa
Prep time: 30 min
Cook time: 170 min
Total time: 200 min
Yield: Serves 1 or more
Ingredients: 1 cup buttermilk; 1/4 cup molasses + 2 tablespoons molasses; Butter; 1 teaspoon salt; Fennel Seed; Caraway Seed; Dry Yeast; 1 cup warm water (105-115°F); Orange; Rye Flakes; 2 cups rye flour; Unbleached White Flour; 2 tablespoons water

Experience the magic of Scandinavia with this authentic Joululimppa (Holiday Rye Bread) recipe, a treasured gem from the renowned Moosewood Restaurant! This rich and flavorful rye bread, perfect for holiday gatherings, boasts a delightful combination of hearty rye and tender wheat, creating a truly unforgettable taste. Follow our easy-to-follow instructions and impress your loved ones with this stunning centerpiece.

Prep Time 30 mins

Cook Time 170 mins

Calories 1203.4 kcal

Protein 61g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Holiday Rye Bread Joululimppa

1 cup buttermilk
1/4 cup molasses + 2 tablespoons molasses
Butter
1 teaspoon salt
Fennel Seed
Caraway Seed
Dry Yeast
1 cup warm water (105-115°F)
Orange
Rye Flakes
2 cups rye flour
Unbleached White Flour
2 tablespoons water

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How to Make Holiday Rye Bread Joululimppa

Melt 1/2 cup (1 stick) unsalted butter, 1/4 cup molasses, 1/4 cup honey, 1 teaspoon caraway seeds, 1 teaspoon salt, and 1/2 teaspoon ground allspice in a saucepan over medium heat. Cool completely and set aside.
In a large bowl, dissolve 2 1/4 teaspoons active dry yeast in 1 cup warm water (105-115°F). Let stand for 5 minutes until foamy.
Add the cooled butter mixture to the yeast mixture. Stir in 1 cup buttermilk.
Add the zest of 1 orange, 1/2 cup rye flakes (or wheat germ), and 2 cups rye flour. Beat with a mixer until smooth.
Gradually add 3 to 3 1/2 cups all-purpose wheat flour, 1 cup at a time, mixing until the dough is too stiff to stir easily. The dough will be quite shaggy.
Turn the dough out onto a lightly floured surface (reserve about 1/2 cup of flour). Knead gently for 5-10 minutes. Rye dough is delicate; avoid over-kneading.
Shape the dough into a ball. Place it in a greased bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place until doubled in size (about 1-1.5 hours).
Punch down the dough and gently knead for 1 minute.
Divide the dough into 3 equal portions. Shape each portion into a round loaf and place them on a lightly greased baking sheet.
Cover and let rise until almost doubled (about 30-45 minutes).
Preheat oven to 375°F (190°C). In a small bowl, combine 2 tablespoons molasses and 2 tablespoons water.
Brush the tops of the loaves with half of the molasses mixture.
Gently pierce the loaves all over with a fork.
Bake for 35-45 minutes, or until the bread sounds hollow when tapped on the bottom.
While the bread is still hot, brush the tops with the remaining molasses mixture.
Cool completely on a wire rack before slicing and serving.