Northern Wheel Recipe
Are you looking for a great in taste Northern Wheel recipe? It is the answer when you look for a tasty Dessert. Stop looking and just try this yummy Northern Wheel recipe and you'll never ask for anything else.
Ingredients
Pinch of sugar
About 3-3/4 cups (900 ml) warm water (110°F, 43°C)
1-1/2 pkgs. active dry yeast
6-2/3 cups (1 kg) light rye flour
Double quantity Starter Dough
2 teaspoons salt
2 teaspoons each caraway seeds, dried fennel and ground aniseed
Milk
Directions
Stir sugar into warm water and sprinkle with yeast.
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.
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.
