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Ingredients

Adjust Servings:
Wheat Flour – 1 lb (450 g)
Salt – 1 tsp
Sugar – 2 tsp
Yeast – 1 tsp
Water – 8 ½ fl oz (250 ml)
Sunflower Seeds – 2 oz (60 g)
Flax Seeds – 2 oz (60 g)
Raisins – 2 oz (60 g)
Sunflower Oil – 2 tbsp

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Overnight Swedish Bread

Overnight Swedish Bread

Features:
  • Vegetarian
  • 60 min
  • Serves 8
  • Easy

Ingredients

Recipe

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Did you know that Swedes have one particularly appealing trait — the ability not to overcomplicate their lives? For one thing, the inhabitants of the Nordic country have a no-nonsense attitude towards virtually any business. Furthermore, they value simplicity and brilliant results in everything, and cooking is no exception.

With that in mind, today, Cook It would like to share with you a recipe for the most perfect overnight Swedish bread that will surprise you with its heavenly aroma and delicious taste. Are you ready to try it?

Steps

1
Done

Sift flour into a deep bowl. Add yeast, stir.

2
Done

Add sunflower seeds, flax seeds, and raisins. Next, add salt, sugar, and sunflower oil. Pour in warm water and mix everything with a wooden spoon. The dough should be sticky and gooey.

3
Done

Line a baking dish with parchment, then grease it with sunflower oil, including the sides. Place the dough in it, cover with cling film greased with butter and pop in the fridge for 8-12 hours.

4
Done

In the morning, take the form out of the refrigerator, remove the film. Place the dish in a cold oven. Set the temperature to 430 °F and bake until browned (approximately 40 minutes). Remove the finished bread from the mold along with parchment, transfer to a wire rack and let cool.

You can determine whether or not your overnight Swedish bread is ready by tapping its top — you should hear a ringing sound. The loave has an unusually crispy crust on the outside and sponge-like softness on the inside. Yum!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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