I was inspired to try this recipe for Christmas, primarily because I handed The Nordic Baking Book to my husband and told him to pick a recipe for Christmas, and this was the one he picked. This seemed easy enough at first and second read through. I was soon proven wrong, as events immediately spiraled out of control as soon as I started this recipe on Christmas Day.
It began when I lazed about during my child’s nap time rather than cooking, leaving very little time to make the bread, care for a child, and prepare Christmas dinner in a timely fashion. I believe it had to do with my thought that the newly gifted stand mixer I received was going to save so much time kneading it would be fine to start the recipe four hours late.
Once I finally began, I very keenly had not thought to check how much fresh yeast I still had on hand, and discovered I only had about half of the total necessary amount. I did have the dry kind, so my solution at the time was to use both. Not having previously used the dry version, the situation escalated into some chaos, as the ham at this time needed to go into the oven and the child had awoken and was loudly complaining of hunger.
While I attempted to measure the yeast, the instant thermometer proved itself adept at hiding in my unorganized kitchen. While I frantically searched for it, I began the process with one packet until I realized I needed three.
I proceeded to combine the yeast with milk, butter, and golden syrup. Ahead of time I purchased a bulk package of Lyle's in tins from the internet. I have previously used golden syrup from the clear bottle at World Market, but it is not budget friendly.
As the yeast mixture sat and sat and sat (à la Once Upon a Potty), I realized the caraway, anise, and fennel seeds required hand crushing. I settled for using an electric coffee bean grinder, having no mortar and pestle at hand.
As I cleaned the coffee bean grinder, the yeast and milk mixture continued to sit beyond the normal time required. But then I needed to sift the rye flour, so the milk and yeast sat ever patiently. Meanwhile, we had at least put the ham in the oven and assuaged the child with a snack.
After sifting, I then added the seeds and regular wheat flour to the milk and yeast mixture, and very excitedly prepared to use my new stand mixer. As you can see, the milk and yeast by this time resembled a soft pudding rather than a liquid. But I persevered, hoping it would still work out.
Unfortunately it did not. Half the flour remained at the bottom, while the top half wrapped all the way up the dough hook and became a massive licorice scented blob.
I removed the dough hook and tried to incorporate the flour that had been sitting at the bottom of the mixing bowl. It helped somewhat, but then the dough just remained extremely fluid, even after ten minutes on the medium kneading setting.
After fifteen minutes of kneading and the texture remaining the same, I added more wheat flour and kept going. Eventually, I decided I would just leave it and let it rise, I had to move on to starting the rest of the Christmas meal.
After the first rise it looked strange, but I divided it into two loaves and put it in the loaf pans for the second rise, hoping for the best.
After the second rise it no longer looked like all hope was completely lost for this to be edible.
As for cooking time, the recipe only stated to put it in until it is a deep golden. This was difficult for me being new to bread cooking. In my mind, there is a wide range of colors that could be considered deeply golden. Apparently the golden in the photo below was not golden enough. When I knocked on the bottom, it did not sound hollow. It had also collapsed on itself while baking, which was not a surprise based on the luck I'd had so far.
Once it came out of the oven, I brushed the top with some golden honey, then put it back in for another ten minutes to try and salvage it. It was just not meant to be, unfortunately. It was still somewhat raw inside.
We did not end up eating any of the bread for Christmas dinner, but some would eventually be eaten. When we went out to the store later, our dog got hungry and tried it for us. Having interpreted his eating pattern on the loaves, I think this attempt is only worth one Nordic spear, just for the plain fact that it was food rather than his usual cardboard.
The loaves did exude a very strong smell reminiscent of licorice, and were very pretty once glazed with the golden syrup. I'm sure the recipe would taste delicious if cooked properly. I will have to give this one another try.
To try it yourself, this recipe is on page 104 of The Nordic Baking Book by Magnus Nilsson.
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