Joululimppu Finnish Bread Recipe

For Rye Bread Dough: 

• SwissBake® Roggen Brot 50 (B12450) – 500 g 
• Refined Wheat Flour (T55) – 500 g 
• Water – 550g to 600g 
• Fresh Yeast – 25g 

Aromatics & Inclusions: 

• Aniseed (whole or ground) – 8g 
• Fennel Seeds (whole or ground) – 8g 
• Caraway Seeds (whole or ground) – 8g 
• Candied Orange Peel (finely chopped) – 100g 

1. Mise en Place: 
Weigh all ingredients accurately. Ensure spices are ground finely and the candied orange peel is chopped into small pieces for even distribution throughout the dough.

2. Kneading: Add SwissBake® Roggen Brot 50, flour, measured water (starting with 550g), fresh yeast, all spices, and candied orange peel to the mixer. Knead on low speed for 6 minutes until combined. Then knead on high speed for 4 minutes to develop the gluten. Adjust water if necessary for desired dough consistency. The desired dough temperature should be 28°C to 30°C. 

3. Bulk Fermentation & Scaling: Transfer the dough to a lightly oiled container. Cover and allow to ferment at room temperature for 30 minutes. Turn out the dough onto a lightly floured surface. Divide into 80–90 g portions. 

4. Shaping & Final Proofing: Gently round each piece into a smooth ball. Place on parchment-lined trays with sufficient spacing between rolls. Place trays in a proofing chamber at 32°C with 75% humidity. Proof for 40 minutes or until the rolls appear visibly puffy. 

5. Baking: Pre-heat the deck oven to 230°C with a baking stone and prepare for steam injection. Lightly dust each roll with rye or wheat flour. Optionally score the tops with a single slash. Load the trays and immediately inject steam. Bake at a falling temperature—start at 230°C and reduce to 200°C after the first few minutes. Bake for 15–20 minutes until the rolls are deep golden and sound hollow when tapped. 

6. Cooling: Transfer rolls to a wire rack and cool completely before serving or packaging.