Comments on: Swedish 3 Grain Brown Bread

By: lavenderlover

lavenderlover — Mon, 23 Dec 2013 20:40:17 +0000

The flavor was good, but I’m disappointed in the texture; very crumbly. It’s like eating a sliced biscuit. I’ll try this again, but I’ll make it a yeasted bread instead of a ‘quick/batter bread.’

By: rinabeana

rinabeana — Sat, 29 Sep 2012 02:14:03 +0000

This is SO. AMAZING. Greek Christmas bread (Christopsomo) is a tradition in my family, so I’m no stranger to anise in bread. The combination of the anise and all the dark components (brown sugar, rye flour, whole wheat flour) was awesome! I actually didn’t even have 3 tbsp. of aniseed, so I made up the difference with caraway seeds. I will definitely be making this bread again!

By: Maria

Maria — Tue, 27 Jul 2010 03:56:19 +0000

I’m glad this will fit the bill! I have another more traditional Swedish rye made with light rye, anise seed and yeast which I will post later. Even though the weather is hot, I still crave homemade bread and hearty meals!

By: pambala

pambala — Tue, 27 Jul 2010 03:12:11 +0000

This looks like the recipe I’ve been searching for! Thanks for posting it!