Swedish Hono Bread Honokakor


Swedish Hono Bread Honokakor


  • 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


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.

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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!


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