Christmas Rye Bread (Voertlimpa) Recipe

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Ready in: 2-5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 1 loaf

Ingredients:
1 1/2 can stout or similar beer
1 tablespoon anise or fennel seed, pounded fine
2 tablespoons shortening
1/2 cup dark corn syrup
1 orange, grated rind of
1/4 cup sugar
1/2 teaspoon salt
4 cups all-purpose flour, sifted
2 cups medium rye flour, sifted
1 cake compressed
OR
1 package dry yeast
1/4 cup lukewarm water

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Directions:

Combine the stout, seed, and shortening and heat to lukewarm. Pour into large mixing bowl and add syrup, orange rind, sugar, and salt. Mix well. Add 2 cups of flour and one cup of the rye flour. Beat until smooth. Dissolve yeast in lukewarm water and add to mixture. Beat until thoroughly mixed. Add remaining flour.

Turn dough out on lightly floured bread board or pastry cloth and knead until smooth and elastic, approximately 20 minutes. Place in greased bowl, cover with dish towel and let rise until double in bulk. Punch down, let rise again until double in bulk, 1 to 1 1/2 hours.

Divide the dough into 2 portions, shape into loaves and place in a greased 9 x 12 x 2-inch pan. Prick loaves 5 to 6 times with fork. Bake at 350 F for 45 to 50 minutes. Remove from oven, brush with hot water. Cool on cake rack.

This recipe from CDKitchen for Christmas Rye Bread (Voertlimpa) serves/makes 1 loaf