I’m pretty sure that the first time I had this Swedish coffee bread as a child was the first time I experienced cardamom. I’ve loved them both ever since! This is a recipe my step-mother used to make when I was a child. It’s not too sweet, which is just one more reason I like it so much!
When I was planning to make the coffee bread I figured I’d better go buy some fresh yeast. I had some that had been in the fridge for a bit and I had remembered the last time I used it the results weren’t great. So, I bought some super yeast… and boy was it ever!!
Braided Swedish Coffee Bread ready for the oven!
I let the dough rise the first time in the bowl, and then the second time was after I had already braided it. It rose beautifully each time. However, when I put it in the oven and it had begun cooking, it also continued to rise and grow in the oven! I ended up with a gigantic Swedish coffee bread. We couldn’t stop laughing it was so huge!!
It turned out wonderful. I love it toasted with a little bit of butter and a cup of tea or coffee. It does freeze really well, so half of it is in the freezer waiting for that lazy Sunday morning when I bring it out and warm it up.
Makes 1 large loaf – serves lots of people
Ciao Saucy Girl, nice to meet you! Great recipes in your beautiful blog
Hi Lilla! Thank you and nice to meet you, too!
Looks very nice. Any chance you know the Swedish name for it?
Thank you! I don’t know the Swedish name… it was always just called Swedish Coffee Bread in our house. 😉
In Sweden it is called “Vetebrod”, but we also just called it Coffee Bread in our home. It was always a regular staple in our family and I loved going to my Mor Mor’s house and watch her make it, along with her other regular Swedish baked goods like Spice Cake. My favourite of all time!! Your recipe is very traditional … good job!! I think I’ll make it again soon! It’s been a while.
This reminds me of Germany….my mother made this frequently, but instead of the cardamon she used raisins in it. She braided the dough and made it into a wreath on the round baking utensil she had. Thanks for the recipe.
Yes, this bread is also sometimes made into a wreath around the holidays. It sounds really good with raisins! Yum!! 😉
Yours are the only tweets I look at regularly. The recipes are just unique enough to be interesting but not weird, your photos are great, and your outlook on cooking is just right! Thanks for all of this.
Thank you so much Lucia! That really means the world to me. I know my pictures have gotten much better since I started my blog/website and I’m just taking them with a Canon Power Shot! It’s great to be able to do what I love and to have it appreciated. xo
Hi,
My Swedish Grandmother used to call it Kaffe Brod. You have a good recipe here.
Hi Kathleen ~ Thanks so much. I love this recipe and it’s about the time of year for me to make some.
There are no baking instructions. Time and temp?
Oh no. Sorry about that. I edited the recipe… but it’s 350 degrees for about 30 to 35 minutes, or until golden. I hope you give the recipe a try. It’s a family favorite!
Our family recipe calls to add the crushed cardamom into the warmed milk & butter mix.
Hi to the baker of the bread. I have a fan club always wanting me to make this bread. I have been making it for over 50 years. With using that much flour I make 4 loaves. I put two braided loaves in 2- 9×13 pans. I use 4 cups milk and 1 stick of butter. Other wise everything is pretty much the same. Your picture looks exactly like mine. What fun to see other people making this great treat for their family.
Hi Kelly ~ Thanks for stopping by. Wow, you’ve been making Swedish Coffee Bread for a long time. I’d love to try your recipe, if you open to sharing it.
Hi
I remember having this Coffee bread as a child. I have always wanted to have a go at recreating it. So that is what I am doing. The cardamon pods taking a lot of pounding though!!