Buttermilk Korppu (Rusks)
Created by ellie on July 1, 2014
- Servings: 36
- Prep Time: 90m
- Cook Time: 20m
- Recipe #12953
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water
- 1 cup buttermilk (lukewarm, I used low fat)
- 1 large egg (beaten)
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/4 teaspoon anise seed
- 1/4 teaspoon fennel seed, crushed
- 1/4 cup butter (melted)
- 3 1/2 cups all-purpose flour (I use part whole wheat and part white flour)
How to Make
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Step 1: In a large mixing bowl dissolve the yeast in the water. Stir in the next 7 ingredients (buttermilk - butter) and then stir in the flour gradually, beating well, until a stiff dough is reached.
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Step 2: Turn dough out onto a floured board and knead until smooth.
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Step 3: Place dough in a greased bowl, turn to grease top. Cover lightly and let rise in a warm place until doubled (1 hour).
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Step 4: Turn dough out onto a floured board and shape unto 2 loafs (2 inches in diameter and 10 inches long) and place on a greased baking sheet. Let rise a gain for 15-30 minutes or until doubled.
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Step 5: Brush loaves with milk.
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Step 6: Bake in 375 degree oven for 20 minutes or until browned. Remove from oven and cool on a rack.
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Step 7: Cut the loaves into 1/2 to 1 inch slices and place these on a baking sheet. Return to the oven (which has been turned off) and toast until lightly golden on both sides.
Nutritional Facts
- Serving Size: 1 (29.6 g)
- Calories 84.3
- Total Fat - 1.8 g
- Saturated Fat - 1 g
- Cholesterol - 10 mg
- Sodium - 37.7 mg
- Total Carbohydrate - 15.2 g
- Dietary Fiber - 0.3 g
- Sugars - 5.9 g
- Protein - 1.7 g
- Calcium - 11.3 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg