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Bob's Red Mill Swedish Tea Ring
2007 Oregon's Best Winner

Makes 2 loaves, 16 servings each. 200 calories per serving.

Ingredients

  • 1 cup sugar
  • 1 teaspoon salt
  • 2 packages active dry yeast
  • 1 cup Bob’s Red Mill Oat Flour
  • 8 cups Bob’s Red Mill Unbleached Flour for breads
  • 2 cups milk
  • 1 cup butter
  • 3 eggs
  • 1 tablespoon grated lemon peel
  • 1 teaspoon almond extract
  • 7-8 whole cardamom seeds, crushed
  • 1 tablespoon poppy seeds

Preparation

  1. In a large bowl combine sugar, salt, yeast, oat flour and 1½ cups flour. In a 1 quart saucepan over low heat, heat milk and butter until very warm(120-130 degrees F). Butter need not melt completely.
  2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium and beat 2 minutes, occasionally scraping bowl with a rubber spatula.
  3. Reserve 1 egg white for brushing tops of loaves. To mixture in large bowl, gradually beat in the egg yolk and remaining 2 eggs, lemon peel, almond extract, cardamom seeds and 2 cups flour to make a thick batter. Continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in 3 ¾ cups flour to make a soft dough.
  4. Turn dough onto a well-floured surface and knead until smooth and elastic, about 10 minutes, working in more flour while kneading. Shape into a ball and place in a greased bowl, turning dough over so that the top is greased. Cover with a towel and let rise in a warm place (80-85 degrees F), away from draft, until doubled.
  5. Punch dough down. Turn dough into lightly floured surface, cut into 6 equal pieces, cover with a towel and let rise for 15 minutes. Grease 2 large baking sheets.
  6. On floured surface, roll 1 piece of dough into a 24-inch rope. Repeat with remaining pieces. Place 3 ropes side by side and loosely braid, beginning in the middle and working toward each end. Place braid on sheet, forming a wreath. Repeat. Cover and let rise about 1 hour, until doubled.
  7. Preheat oven to 350 degrees F. In a cup, beat reserved egg white with a whisk. With a pastry brush, brush loaves with egg white and top with poppy seeds. Place sheets on two oven racks and bake 15 minutes. Switch sheets between upper and lower racks so both loaves brown evenly. Bake another 20-25 minutes until loaves are golden and sound hallow when tapped with fingers. Store tightly wrapped. Can be stored in the freezer up to one month.

2007 Bob's Best Home-baked Bread Contest - Bob's Red Mill Flour
Keri Wetzel
Tillamook County

This recipe has not been tested by the Agri