Swedish Rågsikt Bread (Limpa, polarbröd)

Ingredients

• 2 packets active dry yeast, about 4 1/2 teaspoons
• 2 ½ cups milk, warmed to about 100°F
• 3 ½ tablespoons butter, softened
• 3 tablespoons light syrup or light corn syrup
• 2 teaspoons salt
•  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.