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No Knead Swedish Cardamom Bread

Author: Pavani
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Prep Time: 20 mins
Total Time: 20 mins
Course: breads
Cuisine: swedish
Servings: 2 braided


  • cups All purpose Flour
  • 2 tbsp Flaxseed Meal
  • 1 tbsp Active Dry Yeast
  • tsps Salt
  • tsps cardamom seeds Whole - coarsely ground with a mortar and pestle
  • 2 cups Almond Milk loaf - plus more for brushing the (I used soy milk and it worked fine)
  • cup Agave nectar (or Maple syrup)
  • cup Canola oil
  • 2 tbsps sugar Demerera (Sugar in the raw) - for sprinkling


  • Stir together almond smilk (soy milk), flax seeds meal, agave nectar, oil, yeast, salt and cardamom in a large bowl. Add flour, and mix thoroughly with the wooden spoon.
  • Cover with lid or plastic wrap (I draped the bowl with kitchen towel for extra sealing), let stand for 2½ hours at room temperature.
  • Transfer the bowl to the fridge and let rest overnight.
  • Coat a baking sheet with cooking spray or line it with parchment paper. Remove half of the dough from the refrigerator (reserve the other half for later; dough keeps good for up to 5 days in the fridge).
  • Divide dough into 3 equal pieces, roll each piece into 18" long rope on a floured surface.
  • Place dough ropes side by side 2 inches apart on the prepared baking sheet. Pinch ends together and tuck under. Loosely braid dough ropes, then pinch ends together.
  • Cover braided loaf with kitchen towel or plastic wrap, and let rest for 30 minutes.
  • Preheat oven to 375ºF. Brush top of the loaf with soy milk and sprinkle generously with sugar.
  • Bake for 30-45 minutes, or until golden brown.


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