Hono Bread - Honokakor

Ingredients

• 2 ounces active compressed yeast
• 1/2 cup butter or 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

1. 1

   Crumble the yeast in a mixing bowl.

2. 2

   In saucepan, melt the butter and then add the milk.

3. 3

   Heat to 99M-0F/37M-0C or lukewarm.

4. 4

   Dissolve the yeast in a little of the warm milk.

5. 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. 6

   Work the dough until smooth and shiny.

7. 7

   Cover and let rise for 20 - 30 minutes.

8. 8

   Turn the dough out onto a floured surface and knead well.

9. 9

   Divide into 8 - 10 sections and roll each section into a smooth ball.

10. 10

    Cover and let rise under a baking cloth in a warm room for 25 - 30 minutes.

11. 11

    Then, with a rolling pin, roll out large rounds of bread, about 10" (27 cm) in diameter.

12. 12

    Place bread on greased baking sheet and allow to rise for 5 minutes.

13. 13

    Prick surface with a fork.

14. 14

    Bake in the center of the oven for about 5 minutes.

15. 15

    Cover and let cool.