Swedish Cardamon Coffee Bread

For her baking, Millie prefers to use King Arthur or another unbleached white flour, and she stirs her bread dough in one direction only. “Clockwise seems most natural to me, but the other way would work, too. I think it breaks down the gluten too much if you stir in too many directions, When most of the flour is in, I begin to stir in a circle from top to bottom, turning the bowl as I go.” This rich, spicy bread makes a nice gift. Keep extra loaves on hand in the freezer.


2 tablespoons dry yeast
1/3 cup warm water
2-1/2 cups milk
1 cup sugar
1-1/2 teaspoons salt
8 to 9 cups flour
1 cup butter, melted
1 teaspoon powdered cardamom, or more to taste (or crush 12 pods)
3 eggs, beaten slightly
Sugar and cinnamon


Dissolve yeast in warm water. Heat milk to warm. Add yeast, sugar, and salt to warm milk. Then gradually stir in 4 cups of flour and stir the batter with a spoon using 100 strokes or more, stirring in 1 direction only. Add the cooled melted butter, the cardamom, and the eggs. Stir well. Gradually add the remaining flour, 1 cup at a time, until 4 more cups have been worked into the dough. If needed, add up to a cup more flour. Knead dough until smooth. Cover with a cloth and let rise to double. Punch down and let rest on floured board about 10 minutes. Divide into 4 pieces. Cut each piece into 3 strips and make a braid. Place each braid in a greased baking pan and let rise until double. Brush tops with slightly beaten egg, and sprinkle with sugar and cinnamon. Bake at 375 degrees F about 20 minutes. Tap lightly with fingers to see if they are done (they will sound hollow).

Cooking & Recipes


Makes 4 loaves.

Preparation Method

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is there a gluten free recipe

is there a gluten free recipe that will come close to this.

We are sorry to report that

We are sorry to report that we do not have a gluten free version of this recipe.

Can I use bread flour for

Can I use bread flour for this recipe? Thanks!

Hi, Jessica! You can, but

Hi, Jessica! You can, but keep this in mind: Different flours have different protein content and that affects the rise and overall structure of the baked good. All-purpose flour has a protein percentage of just under 12%; bread flour has about a percent more. As a result, breads made with it tend to rise more.

But that’s not all: all-purpose flour produces softer, tender results; goods baked with bread flour tend to be firmer, chewier, and more substantial.

It’s your choice! Let us know how it works out!