Norwegian sweet bread

Norwegian sweet bread

By
From
Baking
Makes
3
Photographer
Vanessa Levis

In many parts of the world, beer is added to bread to give extra flavour and richness. This good-tasting Norwegian bread has a full flavour and delicious chewy texture. Rye flour is commonly used in Northern European breads.

Ingredients

Quantity Ingredient
30g compressed yeast
or 14g dry yeast
1 1/4 cup lukewarm milk
900g plain flour, sifted
110g caster sugar
3 teaspoons salt
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1 1/2 cups light beer
1/2 cup golden syrup
300g rye flour
1 cup raisins

Method

  1. If using compressed yeast, soften the yeast in the warm milk in a large bowl and let stand for 5 minutes. Beat in 1 cup of the plain flour, the sugar, salt, cloves and pepper.
  2. If using dry yeast, add it to 1 cup of the plain flour then beat in the sugar, salt, cloves and pepper.
  3. Cover the bowl with a tea towel and stand in a warm place for 40 minutes or until the dough is light and bubbly.
  4. Add the beer and golden syrup. Beat in the rye flour and raisins, and enough of the remaining plain flour to make a moderately stiff dough. Turn the dough out onto a lightly floured work surface and knead for 8–10 minutes or until smooth and elastic.
  5. Place in a greased bowl, turning the dough to grease the surface. Cover and allow to rise in a warm place for about 1 hour or until doubled in bulk.
  6. Knock the dough back and rest for 10 minutes.
  7. Divide the dough into thirds and shape into three round loaves. Place on greased baking trays, cover and let rise for 35–40 minutes or until doubled in bulk.
  8. Preheat the oven to 190°C.
  9. Bake the loaves for about 40 minutes or until golden.
Tags:
baking
bakery
margaret
fulton
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