Swedish Rågsikt Bread (Limpa, polarbröd)

Ingredients

• 2 none packets active dry yeast (about 4 1/2 teaspoons)
• 2 1/2 C milk (warmed to about 100°F)
• 3 1/2 Tbsp butter (softened)
• 3 Tbsp light syrup or light corn syrup
• 2 tsp salt
• none About 6–6 1/2 cups rye-wheat flour blend (rågsikt)

Instructions

1. In a large bowl, dissolve the yeast in the warm milk.
2. Add the butter, syrup, and salt.
3. Gradually mix in the flour until you get a soft, smooth dough. Knead for about 5–8 minutes.
4. Cover with a towel and let rise for about 45 minutes.
5. Divide the dough into 16 equal pieces. Shape into balls.
6. Flatten and roll each piece into a round about 1/3–1/2 inch thick.
7. Dock the breads heavily with a fork (or use a patterned rolling pin if you have one). This prevents large air bubbles.
8. Place on parchment-lined baking sheets. Cover and let rise another 20 minutes.
9. Bake at 475°F for 8–9 minutes, until lightly golden.
10. Cool on a wire rack under a clean towel to keep them soft.

Nutrition Facts

Per serving