Surmjolksbrod Buttermilk Bread
Indulge in the comforting aroma of freshly baked *Surmjolksbrod Buttermilk Bread*, a traditional Swedish-inspired loaf that combines simple ingredients with exceptional flavor. This is no ordinary bread—its tender crumb and delightfully tangy undertones come from the buttermilk, while a touch of honey adds subtle sweetness. The dough, enriched with butter and a glossy egg wash, bakes to a golden perfection, creating a soft and fluffy loaf that's as beautiful as it is delicious. Perfect for beginner bakers and seasoned pros alike, this recipe requires minimal effort yet delivers maximum reward. Slice up this homemade masterpiece for breakfast toast, pair it with soups, or enjoy it fresh with a slather of butter—it’s a versatile crowd-pleaser that will quickly become a favorite in your kitchen.
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Recipe Information
Ingredients
- 2.25 teaspoons Active dry yeast
- 0.25 cups Warm water
- 1.25 cups Buttermilk
- 2 tablespoons Unsalted butter
- 3 tablespoons Honey
- 1.5 teaspoons Salt
- 3.75 cups All-purpose flour
- 1 large Egg
Instructions
In a small bowl, combine the active dry yeast and warm water. Let the mixture sit for 5-10 minutes until it becomes frothy.
In a small saucepan, gently warm the buttermilk over low heat. Add the butter and honey, stirring until the butter has melted. Remove from heat and allow to cool slightly until warm, but not hot to the touch.
In a large mixing bowl or the bowl of a stand mixer, combine the buttermilk mixture, yeast mixture, and salt. Stir until well blended.
Gradually add the flour, one cup at a time, mixing until a smooth dough forms. If using a stand mixer, use the dough hook attachment and knead for 7-8 minutes. If kneading by hand, transfer the dough to a lightly floured surface and knead for about 10 minutes until it is smooth and elastic.
Place the dough in a greased bowl, turning to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm spot for 1 hour, or until doubled in size.
Punch down the dough and shape it into a loaf. Place the dough into a greased 9x5 inch loaf pan and cover it loosely. Allow it to rise again for 30-40 minutes, or until it has doubled in size and the top is slightly above the edge of the pan.
Preheat your oven to 375°F (190°C). Beat the egg and lightly brush it over the top of the dough to give the bread a shiny, golden finish.
Bake the bread for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped. If the top browns too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.
Remove the bread from the oven and allow it to cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 3978 mg | 173% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 15.0 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 384 mg | 30% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 631 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
