Scandinavian Holiday Loaves (Jule Kaga)
|Dried yeast||2 Tablespoon (2 Cakes)|
|Lukewarm sweet cider||1⁄4 Cup (4 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs), scalded|
|Whole wheat flour/Rye flour||5 1⁄2 Cup (88 tbs), sifted|
|Eggs||2 , beaten|
|Orange rind||2 , grated|
|Lemon rind||2 , grated|
|Dried currants||1⁄4 Cup (4 tbs)|
|Cardamom seeds||6 , crushed fine|
|Nuts||1⁄2 Cup (8 tbs), chopped|
Soften yeast in cider.
Add honey, oil and salt to milk.
When lukewarm, beat in 2 cups of flour.
Add yeast mixture and eggs.
Stir in rest of ingredients and remaining flour.
Knead until smooth.
Turn into oiled bowl, cover and set in warm place to rise until double in bulk.
Divide dough in half.
Shape each half into loaf and put into oiled 8 1/2-inch x 4 1/2-inch pans.
Set in warm place.
Let rise until nearly double in bulk.
Bake at 375Â° F. for 35 to 40 minutes.