Holiday Rye Bread (Joululimppa) Recipe

Name: Holiday Rye Bread (Joululimppa)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups buttermilk; 1/2 cup molasses; 1/4 cup butter or 1/4 cup margarine; 2 teaspoons salt; 1 teaspoon fennel seed; 1 teaspoon caraway seed; 2 tablespoons dry yeast; 1/2 cup warm water; 1 orange, zest of; 1 cup rye flakes (available in health food stores) or 1 cup wheat germ; 2 cups rye flour; 3 1/2 - 4 1/2 cups unbleached white flour or 3 1/2-4 1/2 cups whole wheat flour; Glaze; 1 tablespoon molasses; 2 tablespoons water

Servings: persons

2 cups buttermilk
1/2 cup molasses
1/4 cup butter or 1/4 cup margarine
2 teaspoons salt
1 teaspoon fennel seed
1 teaspoon caraway seed
2 tablespoons dry yeast
1/2 cup warm water
1 orange, zest of
1 cup rye flakes (available in health food stores) or 1 cup wheat germ
2 cups rye flour
3 1/2 - 4 1/2 cups unbleached white flour or 3 1/2-4 1/2 cups whole wheat flour
Glaze
1 tablespoon molasses
2 tablespoons water

1
Heat first 6 ingredients until belt melts. Cool and reserve.
2
Dissolve yeast in water and let stand for 5 minutes until bubbles form. Add to buttermilk mixture.
3
Add zest, rye flakes or wheat germ and rye flour. Beat until smooth.
4
Add 3 to 31/2 cups wheat flour, stirring in 1 cup at a time, until the dough will not accept any more. The dough will appear very rough.
5
Flour work surface with remaining flour and turn out dough. Cover with damp kitchen towel and let rest 15 minutes.
6
Gently knead the dough, as gluten in rye is more fragile than wheat, until smooth, approximately 5 to 10 minutes. Form into a ball and place in greased bowl, turning to coat all sides. Cover with clean kitchen cloth and let rise in a warm spot until doubled in size.
7
Punch down dough and gently knead for a minute. Form dough into 3 round loaves and place on lightly buttered baking sheet. Cover and let double in size.
8
Pre-heat oven to 375u00b0F Combine molasses and water. Brush tops of dough with half of mixture. Pierce the loaves all over the top, gently, with a fork.
9
Bake for 35-45 minutes, until bread sounds hollow when tapped on bottom. While bread is hot, glaze with remaining molasses and water mixture. Cool on racks.

1443

kcal

Calories

106

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups buttermilk, 1/2 cup molasses, 1/4 cup butter or 1/4 cup margarine, 2 teaspoons salt, and more.

Yes, Holiday Rye Bread (Joululimppa) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Holiday Rye Bread (Joululimppa)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions