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Sourdough Finnish Cardamom Bread (Nisu)

This traditional Finnish bread is soft, sweet, with warm cardamom, and a slight sourdough tang.For best results, weigh your ingredients.
This recipe makes 2 loaves or a large batch of cinnamon rolls.
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Ingredients
  

  • 240 g milk (1 cup)
  • 1/4 cup butter
  • 200 g active sourdough starter (1 cup)
  • 100 g sugar (1/2 cup)
  • 2 eggs
  • 600 g bread flour* (about 5 cups)
  • 6 g salt (1 tsp)
  • 6 g freshly ground cardamom (2 tsp)

For Swirled Loaves

  • 1/3 cup brown sugar
  • 2 tsp cinnamon

Instructions
 

  • In a small saucepan, heat milk until warm. Add butter to milk, and let sit until cool to touch. (Butter may not melt all the way, but that is okay)
  • When milk mixture is cooled, add with the rest of the ingredients into a large bowl (or stand mixer with dough hook). Mix until ingredients are fully incorporated.
  • Knead: There are two options here. You can knead until dough is smooth and elastic, about 5 minutes. Alternately, once the ingredients are fully incorporated, you can do a series of stretch and folds over the first couple hours of rise time.
  • First Rise: cover bowl and let sit at room temperature for 8-12 hours. Dough should about double in this time. A little more or less is okay.
    If you need more time before final shaping and baking, dough can be placed in the refrigerator for up to 24 hours.
  • Shape loaves: Pour the dough unto the counter and divide into two. Shape into loaves, and put into well-oiled bread pans.This is the fun part because you can also shape into braids, cinnamon rolls, or our favorite: swirly nisu. See post above for how to make twisted loaves.
  • Final Rise: Cover, and let rise until doubled. This could be anywhere from 2-4+ hours, depending on your room temperature.
    Be patient! This is a slow dough and baking too soon will result in dense bread.
  • Bake: Preheat oven to 350°. Optional: brush loaves with egg wash and sprinkle with sugar before baking.Bake for 35-40 minutes, until the tops are golden.

Notes

I have not had luck making this recipe using all-purpose flour. If you are using all-purpose, I would reduce the milk down to 220g so it is easier to work with.