Öland Loaf

KronJäst
4 loaves of bread
40 min
2 hours 30 minutes

A sweet, soft loaf with a rich cumin flavor. It stays moist without crumbling and freezes very well. You can easily omit the cumin and add another spice if you prefer.

This recipe makes two loaves, which you shape into rounds and place on a baking sheet lined with parchment paper before letting them rise and baking them.

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Here's how:

1

Dissolve the yeast in slightly warm water. Mix in the remaining ingredients for the pre-dough. Cover with plastic wrap and let rest for about 1 hour.
2

Add the remaining ingredients and mix slowly in a mixer for 12 minutes. Double the time if you're kneading by hand.
3

Cover and let rest for about 30 minutes.
4

Divide the dough into 4 portions, shape them into short loaves, and place them in a large baking pan—preferably one with high sides so the bread can bake up against them. Brush melted butter between the loaves.
5

Let the bread rise in a turned-off oven with only the light on, at a maximum temperature of 35 degrees, for about 50 minutes.
6

Take the bread out of the refrigerator and let it come to room temperature, then preheat the oven to 250 °C.
7

Place the loaves in the oven and reduce the temperature to 180 °C. Bake for about 40–45 minutes, or until the internal temperature of the bread reaches 95 °C.
8

Remove the loaves from the pan and brush them with melted butter or margarine. Let the loaves cool in the pan; do not remove them from the pan until they have cooled completely. Then break the loaf into 4 pieces.