MilkLimppu
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Lime soup is classic northern cooking at its best. It gets its sour-sweet flavour from the syrup and buttermilk. In its spicy version, it is a regular at Christmas dinners.
Ingredients for eight
2 dl buttermilk 1 dl water 1 dl syrup 1 sachet of dry yeast 4 dl rye flour 8-9 dl wheat flour2 tablespoons of flour 2 tablespoons of cooking oil
Spices (except for the salt, can be left out if desired)
2 teaspoons salt 2 teaspoons orange peel 1 teaspoon cumin 1 teaspoon fennel seeds
For buttering the crust (not required)
3 tbsp syrup 3 tbsp lämmintä waterä
Stir 1 dl boiling waterä and 2 dl piimää in a mixing bowl. Mix the yeast and spices together and add to the silicon mixture. Allow the yeast to activate for a few minutes.
Stir in the dry flour. Pour the syrup into the food and butter mixture. Start kneading the dough, either with a machine or by pouring in a tablespoon of the flour mixture at a time. When the dough starts to come together, knead for another five minutes and leave to rise for an hour.
Put the oven on the stove. Shape the dough into a loaf shape and place on a baking tray lined with baking paper. Place the silicon slush in the oven, turn the heat down to 180C and bake for 35-40 minutes, depending on the oven. A hot oven at the start gives the bread a nice crispy crust.
Test with a wooden stick that the bread is cooked and take it out of the oven. Mix the syrup and hot water. Brush the buttermilk (if desired) on the bread to give it a nice shine and let it soak in for a few minutes before serving.
