Swedish Brown Bread

This is the kind of bread that fills your whole kitchen with the smell of something warm and deeply comforting while it bakes.

Dark molasses gives these loaves their rich brown color and a gentle bittersweet flavor that pairs with everything from cold cuts to just a thick smear of salted butter.

The dough comes together from simple pantry staples, rises twice for a soft and tender crumb, and bakes low and slow until the crust is firm but not hard.

Brush the tops with melted butter the moment they come out of the oven for a glossy finish that stays soft.

This recipe makes four full loaves, so plan on sharing or freezing a couple.

Kitchen Tips

• Make sure the milk and water mixture is truly lukewarm, not hot. Too much heat kills the yeast before it even gets started.
• Knead until the dough is smooth and springs back when you poke it. If it’s still sticky, add flour a tablespoon at a time.
• These loaves freeze beautifully. Wrap tightly in plastic, then foil, and they’ll keep for up to three months.