|Nutritional Guidelines (per serving)|
|Servings: 2 braided loaves (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 12g||59%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Lightly spiced and far less sweet than most store-bought coffee bread, Swedish Vetebröd serves as a satisfying snack to pair with your favorite brand of coffee.
- 2 1/2 cups milk
- 1 1/2 cups butter (melted)
- 1 cup sugar
- 1 tsp. salt
- 2 tsp. cardamom (freshly ground from about 25 cardamom pods)
tsp. dry active yeast
- 9 cups flour (all-purpose or bread flour)
- 1 egg (plus 2 tbsp. water, lightly beaten together into an egg wash)
- Pearl sugar (or crushed sugar cubes)
- Chopped or slivered almonds
Prepare your basic cardamom bread dough using the first 7 ingredients listed above (this takes about 1 1/2 hours).
After punching down dough following its first rise, remove from bowl and knead lightly on a floured counter until smooth and shiny. Divide dough into two halves.
Divide each half of the dough into three equal portions. Roll each portion into a long, thin “snake” (about 18 inches long). Braid three of the “snakes” together, folding and pinching outer edges under to form a loaf shape. Repeat for the second set of three dough “snakes.” (Alternative: Do not divide dough into 2 halves, but separate entire mass into three equal portions. Roll the three portions into “snakes,” braid together, then join and pinch ends together to form a single braided bread wreath).
Place the two braided loaves (or the single braided wreath) on a greased baking sheet, cover with a towel, and let rise until doubled, about 45 minutes. Preheat oven to 375º.
When loaves (or wreath) have doubled, brush with egg wash and sprinkle with pearl sugar and/or almonds. Place in the middle of a preheated oven and bake for 25 minutes, or until done.