This bread is rich.
In includes butter and milk and the pungent flavors of citrus and cardamom.
This bread is delicious with soft cheeses such as Camembert, Brie, breakfast cheese, or natural cream cheese.
Hard cheeses such as Edam, Swiss, or smoked Gouda are also excellent accompaniments
a) Dissolve yeast in the water in a large bowl.
b) Stir in the cream and 2 cups regular all-purpose flour, and beat until smooth.
c) Cover, and let rise in a warm place until doubled in size, 1/2 to 1 hour.
d) Stir in the egg yolks, sugar, butter, salt, cardamom, lemon peel, orange peel, raisins, and almonds, and beat well until thoroughly combined.
e) Stir in the one cup milk and the rye flour until combined,
f) stir in all but ½ cup of the remaining regular all-purpose flour to make a stiff dough.
g) Sprinkle last ½ cup flour on board;
h) turn dough out onto floured boardand knead until smooth (about ten minutes)
i) Butter the bowl and place the kneaded dough in the bowl.
j) turn the dough so that the top is also greased
k) Let the dough raise untl the size doubles.
l) Punch the dough down and work it into a smooth ball.
m) place the dough in a buttered 0straight sidfed) 4-quart pail.
n) Let raise until size almost doubles.
o) Bake in a moderate overn (350 degrees for about 1 and 1/2 hurd.
p) Before removing from oven, test with a long straw or wooden skewer.
q) Brush the top of the load with butter whil it is hot.
r) Cool for 20 minuites and then tun pail to remove the loaf.
s) Slice the loaf (makes about 40 slices)
Traditionally, this bread is used to celebrate the birth of spring calves and the abundance of dairy foods.