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finnish pulla

Reading Twitter, I came across a recipe that sent me to a blog that made me think this recipe from Red Star Yeast sounded interesting.  The bread had cardamom in it and since I had bought cardamom for cookies....  I think it was my Christmas spice this year.  So my trusty assistant, Small Mister, and I made bread.  He always falls asleep when I am kneading!

This was good.  I changed it again, adding some whole wheat and using sourdough.  If I wishing a bit of spice in my life, and it not cinnamon, I would definitely make this again.  My Assistant thought it was quite wonderful.  But I think he is prejudiced.  He seems to like any bread Grandmomma makes and he helps with!

finnish pulla

Note:  adapted from the Red Star Yeast website

sourdough starter

3/4 cup water

1 cup water

2/3 cup sugar

1 1/2 cups milk

2 eggs

1/2 cup butter, room temperature

1 1/2 teaspoon salt

1 teaspoon cardamom

2 cups whole wheat flour

4 plus cups all purpose flour

The night before you plan to make the bread, mix the starter, 1 cup flour, and 3/4 cup water together in a large bowl.  Cover and let get bubbly.  Before, using, remove 2 tablespoons for use for next time.

To the starter, add the sugar, milk, and eggs.  Mix.  Add the butter and chop up.  Add the salt, cardamom, and whole wheat flour.  Mix well.  Add enough of the all purpose flour to make a softly stiff dough.  Turn out on the counter and knead until smooth or ten minutes.  Put into a clean bowl and cover and let rise until double.  If your house is cold and it will be a long slow rise, oil the bowl, put the dough in, turn the dough over so the top surface is oiled.  This will keep the dough from getting a skin.  I should have done this.

Cover a baking sheet with a silpat or parchament paper.  Divide the dough into three.  Roll out each portion until it is about 16 inches long or the length of your forearm.  Braid the three strands together and tuck the ends under.  Cover and let rise until double.

Preheat oven to 350 degrees Fahrenheit.

Bake for one hour or until the bottom thunked sounds hollow and the loaf is golden.  My sourdough just usually takes a hour to bake unless it is rolls.

Watch out for assitants stealing bits.  I did like this toasted with just butter.  But I have said before, I like toast.

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