Norwegian sweet bread

Norwegian sweet bread

By
From
Encyclopedia of Food and Cookery
Makes
3

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.

Ingredients

Quantity Ingredient
30g compressed yeast
310ml milk, lukewarm
900g plain flour
110g sugar
3 teaspoons salt
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
375ml light beer
175g golden syrup
200g rye flour
125g raisins

Method

  1. Soften yeast in warm milk in a large bowl and let stand for 5 minutes. Beat in 125 g plain flour, the sugar, salt, cloves and pepper. Cover bowl with a dish towel and stand in a warm place for 40 minutes or until dough is light and bubbly.
  2. Add beer and golden syrup. Beat in rye flour and raisins, and enough of the remaining plain flour to make a moderately stiff dough. Turn dough out onto a lightly floured work surface and knead for 8–10 minutes or until smooth and elastic. Place in a greased bowl, turning dough to grease entire surface. Cover and allow to rise in a warm place for about 1 hour or until doubled in bulk.
  3. Knock dough back and rest for 10 minutes. Divide dough into thirds and shape into 3 round loaves. Place on greased baking trays, cover and let rise for 35–40 minutes or until doubled in bulk. Bake in a preheated moderately hot oven (190°C) for about 40 minutes.
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