Swedish bread tends to be a bit on the sweet side and this bread will be too. It is a matter of taste of course and bread like this will suit some kinds of spreads better than others – Ted
1 liter of milk or water
75 g yeast
2 tsp salt
1 tablespoon of honey
about. 2.5 liters of flour
Will make 4 bread
 Warm the liquid until it is lukewarm (about 37° C / 98,5° F). Crumble the yeast and dissolve it in the liquid. Add the salt. Dissolve the honey into the dough liquid and add almost all the flour. Work well for a smooth dough.
 When the dough releases the bowl it is done. Cover and set to raise to double size, approx. 30 min. Place the dough on the counter and work it for a few minutes. Divide it into four equal parts and shape each part into a large round loaf- Place the loaves on a baking sheet and cut a few cuts with a sharp knife in each loaf.
 Let the loaves rise under a kitchen towel till double in size, 20-30 min. Bake them on the bottom shelf in the oven at 250° C / 480° F for approx. 10 min. Lower the heat to 100° C / 215° F and bake for another 15 minutes.
 Leave them to cool under a kitchen towel if soft crust is desired without a towel if you want a crisp crust.