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Northern Wheel

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Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Everyday
Servings: 
72

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