Hono Bread - Honokakor

Name: Hono Bread - Honokakor
Yield: 8-10 bread rounds, 48-60 serving(s)
Ingredients: 2 ounces active compressed yeast; 1/2 cup butter or 1/2 cup margarine; 1 quart milk; 1/4 cup light corn syrup; 3 teaspoons salt; 3 teaspoons anise seed, ground; 3 teaspoons fennel, ground; 2 cups rye flour; 8 cups all-purpose flour (approx)

Submitted by Dave5003

"There are many variations of this bread which is often baked on the islands off the West Coast of Sweden."

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Ingredients:: 9
Yields:: 8-10 bread rounds
Serves:: 48-60

ingredients

2 ounces active compressed yeast
¹⁄₂ cup butter or 1/2 cup margarine
1 quart milk
¹⁄₄ cup light corn syrup
3 teaspoons salt
3 teaspoons anise seed, ground
3 teaspoons fennel, ground
2 cups rye flour
8 cups all-purpose flour (approx)

directions

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.