Swedish Rye Cakes
You will need:
0,9 lb. / 400 g flour
1,3 lb. / 600 g sifted rye flour
1 pt. / 5 dl lukewarm skimmed Culture Milk or water
1,8 oz. / 50 g yeast
2 tablespoons real butter
½ teaspoon salt
2 teaspoons caraway
2 tablespoons golden syrup
 Set the oven at 435-480° F / 225-250° C.
 Crumble the yeast into a mixing bowl. Melt the butter, add the milk and heat until it is lukewarm. Stir the yeast into the lukewarm liquid. Stir in cumin, syrup and salt, and add the flour. Work the dough and set to rise for about 30 minutes.
 Put the dough out onto a floured surface and knead it well. Cut into five parts and shape them into rolls.
 Roll the rolls flat and plug a hole in the middle, about 3/4 in. / 2 cm wide. Place the rye cakes on baking sheet with parchment paper and prick them well with a fork.
 Leave to rise for ca. 30 minutes and bake in the middle of the oven until they are done, ca. 15 minutes.
Brush cakes with hot coffee or water immediately after they are taken out of the oven. Cool on a rack.