Buttermilk Korppu (rusks)

Total Time: 1 hr 50 mins Preparation Time: 1 hr 25 mins Cook Time: 25 mins

Ingredients

• 1 (1/4 ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
• 1/4 cup warm water
• 1 cup lukewarm buttermilk
• 1 egg, beaten
• 1/4 teaspoon salt
• 1 cup sugar
• 1/4 teaspoon anise seed, crushed
• 1/4 teaspoon fennel seed, crushed
• 1/4 cup butter, melted
• 3 -3 1/2 cups flour

Recipe

• in a large mixing bowl dissolve yeast in the water.
• stir in next 7 ingredients (buttermilk - butter).
• stir in flour gradually, beating well until a stiff dough is reached.
• turn dough out on a floured board and knead until smooth.
• place dough in a greased bowl, turn to grease top. cover lightly and let rise in a warm place until doubled (1 hour).
• turn dough out onto the floured board and shape until two loaves (2 inches in diameter and 10 inches long) and place on a greased baking sheet. let rise again for 15-30 minutes or until doubled.
• brush loaves with milk.
• bake in 350 degree oven for 20 minutes or until browned.
• remove from oven (which has been turned off) and toast until golden on both sides.
• cut into pieces (about 3 dozen total rusks).