Instructions: Dissolve the yeast in the water in a large bowl. Stir in the cream and the 2 C of flour, and beat until smooth. Cover, and leave in a warm place to rise until doubled in size, (about 1/2 to 1 hour).

Stir in the egg yolks, sugar, butter, salt, cardamon, lemon and orange peels, raisins and almonds; Beat until thoroughly combined. Stir in 1 C of the milk and the rye flour until combined, then add all but 1/2 C of the remaining flour. Stir well to make a thick dough. Sprinkle the last 1/2 C of flour onto a board and turn the dough out onto the board. knead until smooth, about 10 minutes. Butter the bowl and place the dough inside it, turning the dough over to grease the top. Cover lightly and leave in a warm place to rise until doubled in size.

Punch the dough down and work into a smooth ball. Place the dough, rounded side up, in 2 well greased, straight-sided pails, and let rise until doubled in size.

Bake in a moderate oven, 350F for 1 hour.

Before removing from the oven, test with a long straw or wooden skewer to make sure it is done all the way through. If the bread is well browned and sounds hollow when tapped with the fingers, brush the top of the loaves with butter and leave to cool in the pails for about 20 minutes before turning out onto a wire rack. Cool completely. Cut the loaf into quarters and slice into about 40 triangular slices from both loaves. It is delicious served with cheeses such as Camembert, brie, or natural cream cheese. Hard cheeses such as Edam, Swiss or gouda are also excellent when served with summer soup.

NOTES : This aromatic sweet bread of Finland is traditionally baked in a small milk pail to symbolize abundance. The finished loaf resembles a giant mushroom. Its name comes from the Finnish word ""to get free" which is also the root of the word for Easter. You can bake it in two pails, such as childrens sand buckets, (about 1 1/2 quarts in size) or in 2 Lb coffee cans. but do not use a galvanized pail.

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