Swedish Sweet Yeasted Bread (Vetebröd)

By Kari Diehl

Updated 11/06/18

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Ratings (21)
  • Total: 2 hrs 55 mins
  • Prep: 2 hrs 30 mins
  • Cook: 25 mins
  • Yield: 2 braided loaves (16 servings)
Nutritional Guidelines (per serving)
259 Calories
20g Fat
19g Carbs
3g Protein
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Nutrition Facts
Servings: 2 braided loaves (16 servings)
Amount per serving
Calories 259
% Daily Value*
Total Fat 20g 25%
Saturated Fat 12g 59%
Cholesterol 63mg 21%
Sodium 258mg 11%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 3%
Protein 3g
Calcium 63mg 5%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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)
  • 4 1/2 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

Steps to Make It

  1. Prepare your basic cardamom bread dough using the first 7 ingredients listed above (this takes about 1 1/2 hours).

  2. 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.

  3. 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).

  4. 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.

  5. 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.