Studded with raisins and slivered almonds, this sweet bread is shaped into a braid or a braided wreath. Cardamom, one of the most expensive spices, is a favourite in Scandinavian countries. Instructions here are for making the dough in a bread machine. To make in a standing mixer with dough hook, see tip * in the What You Knead to Know About Yeast.

1-1/4 cups evaporated milk (300 mL)
2 eggs
1-1/4 tsp salt  (6 mL)
2 tbsp granulated sugar  (25 mL)
2 tbsp butter  (25 mL)
2-2/3 cups all-purpose flour  (650 mL)
2/3 cup rye flour (150 mL)2 tsp ground cardamom  (10 mL)
2 tsp grated orange zest  (10 mL)
1 tsp grated lemon zest  (5 mL)
1-1/2 tsp bread machine yeast  (7 mL)
3/4 cup raisins  (175 mL)
1/2 cup slivered almonds  (125 mL)

Place ingredients, except raisins and almonds in bucket of 2 lb (1 kg) bread machine, in order recommended by instruction manual.  Use dough cycle, adding raisins and almonds at "add ingredients" signal. If your machine does not have this feature, toss them in about 5 minutes near the end of the final kneading. Or knead them in when you take out the dough.

Remove dough from machine to lightly floured surface. Punch dough down; let rest, covered 5 to 10 minutes. Continue as above, kneading in raisins and almonds if you haven't done so, and flour as needed to make dough easy to handle.

Divide dough into thirds, roll into 3 ropes and braid the 3 ropes onto a parchment paper lined baking sheet.  Cover and let rise in warm place until almost double in size.

Bake in lower third of preheated 350F (180C) oven for 30 to 35 minutes or until bread sounds hollow when tapped on the bottom.  Cool on wire rack. Makes one loaf.