Christmas Recipes > Swedish Christmas Bread
1 1/2 pints stout
8 tablespoons black treacle
3 cups rye flour
3 cups strong plain flour
1 teaspoon salt
peel of 2 oranges
1 tablespoons ground aniseed or fennel seed
4 level tablespoons dried yeast
(see measure conversions for more information)
- Put into a large bowl and add the treacle, half the flour, salt, grated peel and aniseed or fennel.
- Dissolve the yeast in a little warm water and work it into the mixture.
- Retain about 1 cup plain flour, and work the remainder into the dough and mix well, beating until the dough is smooth and firm.
- Cover with a cloth and leave in a warm place until the dough has doubled in bulk.
- Knead with the remaining flour until firm and glossy.
- Divide into 3 pieces and shape into long loaves.
- Put on to a greased baking tray, cover with a cloth and leave for 1 hour.
- Prick the surfaces of the loaves with a cocktail stick or thin skewer.
- Place in a preheated oven temp 150oC/300of/gas mark 2 for 1 hour.
- Halfway through baking, brush the tops of the loaves with a little black treacle mixed in water.
- Brush with the same mixture when the loaves are baked, and wrap them in clean tea towels to keep soft.
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Comment Script
How to make Swedish Christmas bread:
A festive bread popular in Sweden.
Ingredients
4 tablespoons butter1 1/2 pints stout
8 tablespoons black treacle
3 cups rye flour
3 cups strong plain flour
1 teaspoon salt
peel of 2 oranges
1 tablespoons ground aniseed or fennel seed
4 level tablespoons dried yeast
(see measure conversions for more information)
Method
- Melt the butter and add the stout, beating until lukewarm.- Put into a large bowl and add the treacle, half the flour, salt, grated peel and aniseed or fennel.
- Dissolve the yeast in a little warm water and work it into the mixture.
- Retain about 1 cup plain flour, and work the remainder into the dough and mix well, beating until the dough is smooth and firm.
- Cover with a cloth and leave in a warm place until the dough has doubled in bulk.
- Knead with the remaining flour until firm and glossy.
- Divide into 3 pieces and shape into long loaves.
- Put on to a greased baking tray, cover with a cloth and leave for 1 hour.
- Prick the surfaces of the loaves with a cocktail stick or thin skewer.
- Place in a preheated oven temp 150oC/300of/gas mark 2 for 1 hour.
- Halfway through baking, brush the tops of the loaves with a little black treacle mixed in water.
- Brush with the same mixture when the loaves are baked, and wrap them in clean tea towels to keep soft.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Christmas Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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