How To make Swedish Brown Bread
1 cup water
2 cups milk
2 tablespoons bacon fat
3/4 cup dark molasses
9 cups flour
2 cups sugar
1 teaspoon salt
2 packages dry yeast
In saucepan, mix water, milk, bacon fat and molasses. Heat to lukewarm. Sift 4 cups flour, sugar and salt together. Sprinkle yeast over this. Add the lukewarm mixture and beat with a mixer until smooth. Gradually add enough of remaining 5 cups flour, to form a stiff dough. Knead on a floured surface until dough is no longer sticky. Put the dough in a greased bowl, and place in a warm place until it has doubled in bulk. Punch down, knead, and shape into 4 loaves. Place in greased loaf pans and let rise again until double in bulk, about 1 to 1-1/2 hour. Cover and bake at 325 degrees for 1 hour. Remove from oven. Brush tops with melted multer and allow to stand for 5 minutes. Remove from pans and cool on wire racks.
How To make Swedish Brown Bread's Videos
Traditional Swedish bread baking
Like the bread you make, like the partner you’ll get. At least that’s something we’re told by Swedish folklore and something that Ann-Louise Lång, the antiquarian at Hägnan in Gammelstad Kyrkstad – a UNESCO World Heritage – can tell a story about.
Swedish Lapland – Your Arctic Destination
World's Easiest Homemade Bread - Crusty Artisan style!!
This crusty easy bread recipe is phenomenal. It has got to be the simplest yeast bread recipe in the world, yet it delivers phenomenal results - an Artisan style loaf with an incredible thick, crispy crust , and a moist, chewy crumb with big fat holes like a loaf of sourdough!
Adapted from the New York Times Simple Crusty bread recipe, 3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving recipe, this from scratch bread can be on your table in less than 2 hours OR prepare the dough up to 3 days in advance for a handy “grab and bake” option. This is life changing!
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Kavring—Swedish rye bread
Full recipe:
Kavring is a type of dense and sweet Swedish rye bread that keeps well for days. Or up to three years, according to some sources, although that was a few hundred years ago... It is tasty enough that it won’t last that long.
Get the full recipe on with measurement conversions, instructions, and tips for tweaking the recipe.
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