Finn Bread in Honor of Bertha Maki & Aili Nevala |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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At every celebration there was always a round loaf or two of this bread. My Finnish Aunt Bertha and then Aili always provided this sustaining wonder. It is very filling and makes wonderful toast! Ingredients:
2 1/4 ounces fleischmann's fast rising yeast |
3/4 cup warm water |
1 1/2 teaspoons sugar or 1 1/2 teaspoons splenda sugar substitute |
6 cups warm water |
1 cup cracked wheat flour |
1 cup whole wheat flour |
1/3 cup brown sugar or 1/3 cup splenda brown sugar blend |
1 teaspoon salt |
1/4 cup warm milk |
6 -6 1/2 cups white flour |
1 tablespoon margarine |
pam cooking spray |
Directions:
1. Make yeast mixture in a large glass bowl.
2. The sugar will proof the yeast. It will bubble. Stir a few times to make sure it is all dissolved.
3. In a very large bowl, mix the batter mixture and add the yeast mixture to it.
4. Stir and mix well.
5. To make the dough add flour 1 cup at a time and mix inches The dough should be stiff and not stick to your hands. Note: This may take more flour than is stated. Depends on where you live and your altitude. Make sure the dough is stiff.
6. Rub 1 tbsp margarine inside a large bowl; place dough in bowl, cover with a moist warm cloth and let rise until double. It takes about 1 hour. Do not put in a draft or cold kitchen.
7. Punch down and let rest for about 10 minutes.
8. Spray Pam into round cake pans. This makes 6 round loafs. Cut the dough into 6 equal portions. Form round loafs with your hands.
9. Place in the cake pans. Prick with a fork across the top of the dough about 4 times.
10. Let set 15 to 20 minutes.
11. Preheat oven to 375°F.
12. Bake about 35 minutes. Until the round loaves are light brown and tops are firm.
13. Option: You may brush the tops of the loaves with an egg wash which is one beaten egg and 1 tsp water after the bread has cooked for about 25 minutes.
14. When cool, this bread can be double wrapped and frozen.
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