Syrup Loaf
KronJäst- 3 loaves of bread
- 45 min
- 2 hours 20 minutes
A sweet and delicious loaf that’s perfect for breakfast or as a snack. It’s easy to make and tastes absolutely delicious. This recipe makes three loaves, but you can definitely shape the dough into rolls if you’d like. It freezes well, and here’s a tip: slice the bread before freezing so you can just take out a few slices at a time.
3.38/5
42 VotesHere's how:
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1
Dissolve the yeast in the water.
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2
Mix all the ingredients for 5 minutes on low speed, then increase the speed and mix for another 3 minutes.
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3
Place the dough on a floured surface and shape it into a round; put it back in the bowl, cover it with plastic wrap or a kitchen towel, and let it rise for 30 minutes. If your home is cool, it’s a good idea to place the bowl in your turned-off oven with only the light on.
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4
Divide the dough into three pieces and shape each piece into a round.
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5
Flatten one piece of dough at a time, fold it over, and shape each piece into a loaf.
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6
Place the loaves on a baking sheet lined with parchment paper and let them rise in your turned-off oven with only the light on (max 35 °C) for about 50–60 minutes. Remove the loaves and let them come to room temperature, then preheat the oven to 250 °C. Brush the loaves with water.
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7
Place the loaves in the oven and reduce the temperature to 200 °C; bake the loaves for about 25 minutes or until they reach an internal temperature of 96 °C.
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8
If you like, you can brush the bread with a little milk as soon as it comes out of the oven to give it a soft and delicious crust.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) KronJäst for Sweet Doughs, fresh
- 500 g (5 dl) water, lukewarm
- 700 g (about 11.5 dl) all-purpose flour
- 200 g (about 3.3 dl) fine rye flour
- 100 g (5 tablespoons) light syrup
- 12 g (2 tsp) salt
- 50 g butter, softened
Brushing
- Brush the hot, freshly baked bread with milk. (Optional, but it gives the bread a softer surface.)
The recipe comes from
kronjast.se
