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Vetebrod (Swedish Coffee bread) Recipe

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This recipe for Vetebrod (Swedish Coffee bread), by , is from The DeLane Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Christa Cabral


3 c. melted butter (6 sticks)
8 c. milk, lukewarm
8 Tbsp. yeast (100g.)
4 c. (2#) sugar
2 Tbsp. cardamom
24 c. (7 1/2# Flour)

In a large mixing bowl, combine yeast with 1 c. milk and 1/2 c. sugar. Let stand for 10 min. Mixture should begin to bubble or foam.
Add remaining milk, melted butter, sugar and cardamom
Stir in flour, a little at at time work dough until smooth and shiny.
Cover and let rise for 10 min.
Turn onto board and knead well.
Divide into parts (10) 600g. each freeze dough to prepare as follows
Shape into loaves by
Braid- divide individual dough (600g.) into three, roll into 14 inch strand and braid.
Roll into a 14 x 8 in rectangle-Spread with filling mixture or 24 tbsp. butter, 1 c. sugar, 1 tbsp cinnamon. Sprinkle with 4 oz. ground nuts or slivered almonds and raisins. Roll up from long side and place on parchment lined baking sheet. Clip each loaf at 1-inch intervals with sicissors held perpendicular to the top. Pull sections out to the sides, alternately, to expose the pattern of the filling.
Let rise until doubled in bulk(dough that has been frozen wil not double at room temperature but will rise when baked.)
Bake at 400 F for 15-20 min




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