Yule Limpa (Swedish Christmas Bread - No Knead Version)

This is an amazing bread.  It's a Swedish Christmas bread that my husband used to make.  I've adapted it to the no knead technique and now make it all year long.  It's a little more effort than some other breads but well worth it.  Yule Limpa is a light rye bread with a hint of orange.  It's best fresh, but will also keep fairly well for a couple days.  We've been known to eat an entire loaf in a day.

Yield: one loaf

Yule Limpa (no knead version)

Blend together:

1 1/2 C lukewarm milk (not above 100 degrees F)
1/4 C honey
2 T unsulfured molasses

Add to above and then let bloom:

1/2 t active dry yeast

Combine dry ingredients:

2 1/2 C white flour (I use bread flour when available)
1/2 C + 2 T rye flour
1/2 C whole wheat flour
2 T finely chopped orange rind (about 1/8" in size)
1 1/2 t aniseed
1/2 t ground coriander
1 1/2 t salt

Add dry ingredients to wet and stir.  Beat in:

1 1/2 T softened unsalted butter

If needed add:

1/2 C white bread flour

The dough should be somewhat sticky, not dry like most bread doughs after kneading.

Let rise covered with plastic wrap or towel in bowl for 12- 20 hours (18 seems ideal) at room temperature. The dough is ready when its surface is speckled with air bubbles.

Butter and generously flour a circular bread pan (about 8" in diameter with 3" high sides).  Grease a work surface.  Turn dough onto it (the dough will be stringy as you remove it from the bowl) and shape into a ball.  (Do not punch down dough!) Place in the floured pan (seam side down) and let rise two hours covered. The dough is ready to bake when it has more than doubled in size and springs back lazily when poked. (I don't find it rises quite that much.)

Bake at 375 degrees F 50 minutes.

Mix 1 egg with a bit of milk.  When crust is dark brown, about 50 minutes, brush loaf thinly with egg mixture.  Return to oven for 5 minutes more to brown the top.  Transfer to a rack and cool.