Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Whole Milk Bread

Sødmælksfranskbrød - Whole Milk Bread

Bread, Breakfast, BrunchTove Balle-PedersenComment
Sødmælksfranskbrød - Whole Milk Bread

Sødmælksfranskbrød - Whole Milk Bread

The smell of this fresh baked whole milk bread, is bringing back childhood memories. My mom baked this bread, and served it with, butter, cheese and homemade jam. Somehow the smell made me think of summer days in my parents kolonihave. A kolonihave is a place with small lots, where the city folks could rent a little garden with a small house, to get out from the apartments, growing vegetables and flowers. I have so many fond memories from this place. My dad build the little house himself, and my parents loved working in the garden.  

Anton eating pålægschokolademad for the first time.

Anton eating pålægschokolademad for the first time.

The main reason for baking this white bread, was a visit from this little guy, Anton. And as you can see, the whole milk bread with chocolate (pålægschokolade), is approved by Anton. 

This Recipe is from my moms recipe book. 





Makes 2 loafs.


  • 600 ml whole milk
  • 50 g butter
  • 50 g fresh compressed yeast or 4 teaspoons dry yeast
  • 900 g all-purpose flour
  • 14 g sea salt
  • 10 g sugar
  • sprinkles: poppy seeds, optional
  • Egg wash: 1 egg + 1 tablespoon whole milk
  • Sprinkles: poppy seeds
  • optional : two 9x5-inch loaf pans


Warm the milk in a saucepan until finger-warm, remove pan from the heat. Melt the butter in the warm milk. Crumble the yeast into the warm milk and stir to dissolve. 

Mix flour, sugar and salt in a large bowl. Add the liquid, and knead the dough for 3 minutes, to form an elastic dough. 

Let the dough rise for 30-40 minutes until doubled in size. 

Gently ease the dough out on a lightly floured surface. Divide the dough in two, and roll both into tight balls. Let the dough rest covered for 5-10 minutes.

Spray 2 loaf pans with cooking spray, and set aside. If baking in loaf pans.

Deflate the dough, and fold in the sides about ½-inch (2 cm), and roll the dough into a log. Roll the log to fit your loaf pan. Or form to 11-inch (30 cm) breads, and place them on a parchment paper lined baking sheet. Cover the breads with a kitchen towel, and let them rise for 30 minutes.

Preheat the oven to 360℉ (180℃) or if using convection: 320℉ (160℃).

Brush egg wash on both breads, and sprinkle poppy seeds on top. Score the bread once lengthwise for the pan baked. And several times across for bread baked without pans. 

Bake the breads for 35-45 minutes until dark golden, and having a hollow sound, when tapped on the bottom.