Swedish Farmhouse Bread

A swedish bread recipe found in  “Norsk Ukeblads Store Bakebok” (Norsk Ukeblad’s Big Bakingbook)  utgitt i 1984Swedish Farmhouse Bread

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


[1] 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.

[2] 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.

[3] 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.

[4] Leave them to cool under a kitchen towel if soft crust is desired without a towel if you want a crisp crust.