Moist Swedish Loaf
Andreas Sehr- 2–3
- 35 min
- 3 hours 40 minutes
Swedish syrup cake is a classic! We love it!
This is a recipe from one of our readers and was not created or tested by KronJäst.
3.32/5
439 VotesHere's how:
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1
Melt the butter and add the milk, salt, and syrup; let the mixture cool until it is lukewarm.
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2
Crumble the yeast into a bowl and pour the dough liquid over it; stir until the yeast has dissolved.
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3
Add the sifted rye flour, setting aside some for rolling out the dough. Knead until the dough is smooth.
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4
Sprinkle a little flour on top and let it rise, covered with a cloth, for about 90 minutes.
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5
Take out the dough and knead it until it becomes smooth.
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6
Shape the dough into two large loaves or three slightly smaller ones, then let them rise for another 50 minutes under a cloth.
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7
Preheat the oven to 200 °C.
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8
Brush the loaves with milk and bake them on the lower rack of the oven. Reduce the temperature to 175 °C after 15 minutes.
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9
Bake the loaves for a total of 45–50 minutes.
Tip! If you need a little help getting started or want to learn more, be sure to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) Kronjäst for Sweet Doughs, fresh
- 50 g (0.5 dl) butter
- 1,000 g (10 dl) milk
- 17 g (1 tbsp) salt
- 200 g (1.5 dl) light syrup
- 200 g (1.5 dl) syrup, bread
- 1,200 g (about 20 dl) rye flour
Brushing
- 30 g (2 tbsp) milk
The recipe comes from
kronjast.se
