Hono Bread - Honokakor

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“There are many variations of this bread which is often baked on the islands off the West Coast of Sweden.”
8-10 bread rounds

Ingredients Nutrition


  1. Crumble the yeast in a mixing bowl.
  2. In saucepan, melt the butter and then add the milk.
  3. Heat to 99M-0F/37M-0C or lukewarm.
  4. Dissolve the yeast in a little of the warm milk.
  5. Add the rest of the liquid, syrup, salt, aniseed, fennel, and rye flour to the yeast. Stir together and add the all-purpose flour.
  6. Work the dough until smooth and shiny.
  7. Cover and let rise for 20 - 30 minutes.
  8. Turn the dough out onto a floured surface and knead well.
  9. Divide into 8 - 10 sections and roll each section into a smooth ball.
  10. Cover and let rise under a baking cloth in a warm room for 25 - 30 minutes.
  11. Then, with a rolling pin, roll out large rounds of bread, about 10" (27 cm) in diameter.
  12. Place bread on greased baking sheet and allow to rise for 5 minutes.
  13. Prick surface with a fork.
  14. Bake in the center of the oven for about 5 minutes.
  15. Cover and let cool.

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