Swedish Hono Bread Honokakor

search

    Swedish Hono Bread Honokakor

    Ingredients

    • 2 ounces active compressed yeast
    • 1/2 cup butter or margarine
    • 1 qt milk
    • 1/4 cup light corn syrup
    • 3 tsps salt
    • 3 tsps ground aniseed
    • 3 tsps ground fennel
    • 2 cups rye flour
    • 8 cups (approx) all-purpose flour

    Instructions

    Makes 8 - 10 rounds of bread. 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.

    Your Recently Viewed Recipes

    Leave a Comment

    Rate

    Cancel Reply to Comment

    Thanks for your comment. Don't forget to share!

    This makes a LOT of bread and takes many baking sheets, but good for a big party or event. As you hopefully can see in the photo, I had to cut the rounds into fourths so that they would fit on the baking sheet. Also, bake at 400 degrees F (no temperature listed in recipe...) for closer to 7-10 minutes. This bread goes really well with Jarlsberg cheese and butter!

    Close

    Report Inappropriate Comment

    Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

    Thank you for taking the time to improve the content on our site.

    Close Window