Piimalimppu (Buttermilk Rye Bread)

Piimalimppu (Buttermilk Rye Bread)
2 packages active dry yeast
2 cups buttermilk, heated to 105-115 degrees
1 tablespoon minced orange zest
1 tablespoon salt
1 teaspoon ground fennel
1 teaspoon ground anise
1/3 cup golden syrup or light molasses
1 1/2 cups light rye flour, preferably stone-ground
3 1/2-4 cups unbleached all-purpose flour
1 teaspoon vegetable oil
1 teaspoon golden syrup mixed with 1 tablespoon water
In a small bowl, dissolve yeast into buttermilk and allow to stand until small bubbles start to form on surface, about 5-7 minutes. Stir in orange zest, salt, fennel, anise, and syrup.
In a large bowl, combine rye flour with 3 cups of all-purpose flour. Scrape buttermilk mixture into flours and mix until well blended. Continue adding flour by 1/4 cupfuls until dough is no longer sticky. When dough becomes difficult to stir, mix it with your hands.
Turn dough onto a lightly floured board and knead until smooth and elastic, about 10 minutes. Wash bowl, add oil, and return dough to it, turning to coat on all sides.
Cover bowl with a towel, and let it rise in a warm, draft-free place until doubled in size, about 1 hour. (A turned-off oven works well.)
Punch down dough, form into a large round loaf, and place on a cookie sheet. Prick dough all over with a fork, cover, and let it rise in a warm place for 45 minutes.
Preheat oven to 375 degrees. Position rack in the middle of oven.
Bake bread for about 45 minutes, or until a wooden skewer inserted into the center comes out clean. After about 30 minutes of baking, brush top of loaf with the syrup-water mixture. Remove bread from the oven and set it on a rack to cool completely.
Makes 1 large, round loaf.
Adapted from "Food from Finland" by Anna-Maija and Juha Tanttu (1999 Otava Books)