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Northern Wheel

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  Sugar 1 Pinch
  Warm water 900 Milliliter (3.75 Cups, 110°F, 43°C)
  Active dry yeast 1 1⁄2 Tablespoon (1.5 Packages)
  Rye flour 6 2⁄3 Cup (106.67 tbs) (Light Variety, 1 Kilogram)
  Starter dough 13 Cup (208 tbs) (Double Quantity)
  Salt 2 Teaspoon
  Caraway seeds 2 Teaspoon
  Dried fennel 2 Teaspoon
  Ground aniseed 2 Teaspoon
  Milk 1 Cup (16 tbs)

Sprinkle yeast and sugar into warm water.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Place half the flour in a large bowl.
Add yeast liquid to flour with starter dough, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place overnight.
Preheat oven to 450°F (230°C).
Sprinkle a large baking sheet with flour.
Knead salt, 1 teaspoon each of caraway seeds, fennel and aniseed and remaining flour into risen dough.
Continue kneading dough until smooth.
Shape a third of the dough into a long roll.
Roll up like a snail's shell; place in the center of the floured baking sheet.
Shape remaining dough into eight 8-inch (20-cm) long ropes.
Place around central coil and curl the end of each piece as illustrated.
Brush surface of dough with milk; sprinkle with remaining caraway seeds, fennel and aniseed.
Bake 25 minutes or until golden brown.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 145 Calories from Fat 16

% Daily Value*

Total Fat 2 g2.6%

Saturated Fat 0.09 g0.46%

Trans Fat 0 g

Cholesterol 0.31 mg0.1%

Sodium 259.9 mg10.8%

Total Carbohydrates 27 g9.1%

Dietary Fiber 3.2 g12.7%

Sugars 2 g

Protein 4 g8.3%

Vitamin A 0.1% Vitamin C 0.15%

Calcium 3% Iron 9%

*Based on a 2000 Calorie diet

Northern Wheel Recipe