Time to say goodbye
Scandinavian Bread
by
2y ago
I'm hugely grateful to everyone who has travelled with me, read this blog and baked my recipes. You have been an absolute delight in my life and inspired me so much. But, now it's time to turn this blog from an active website to an archive. The website won't disappear. It will still be here as an archive. I hope you still enjoy the recipes and keep baking.  ..read more
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Sunday Rolls
Scandinavian Bread
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2y ago
Sunday Rolls are perfect for a romantic picnic or lazy Sunday morning breakfasts with the family. 18 pcs. 30 g fresh yeast 2 tsp sugar 1 tsp salt 3 dl (300 g) skimmed milk 1 egg 9 dl wheat flour  100 g butter, softened Filling: 75 g butter, softened 2 tbsp poppy seeds Glaze:  1 egg, lightly beaten pinch of salt poppy seeds Stir the yeast, sugar and salt into the cold milk. Add egg. Gradually mix in 8 dl of wheat flour and 100 g of soft butter. Knead the dough about 5 minutes. Add some flour if the dough is still sticky. Cover with a tea towel and let rise for about an hour. Tu ..read more
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Potato-Mushroom Rieska
Scandinavian Bread
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2y ago
Rieska is one of the traditional breads of Finland. These little breads are usually made from barley, but this time I used wheat flour. I also put some wild mushrooms in my rieska dough, because I love to walk in the forest and hunt wild mushrooms. My freezer is still full of them and the next autumn and heaps of new mushrooms are nearer than I want to admit in May.  Smetana is one of the sour cream products widely used in Central and Eastern Europe. It is similar to crème fraîche (28% fat), which is a good substitute for smetana, but take notice, that the lighter sour creams sold in t ..read more
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Granny's Granola
Scandinavian Bread
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2y ago
Granny's Granola is less sweet and darker version of my favorite granola. No sugar, just 4 tbsp of honey and black plums instead of sweet and colorful dried fruits. Also, this granola is supposed to be, not black and burned, but very dark. Be careful, check and stir the granola often 10 to 15 minutes before the end of the baking time. Granola can burn very easily.  8 dl (3 cup, US) old fashioned oats  5 dl (2 cup, US) nuts, chopped  4 tbsp chia seeds  0,5 tsp salt  1,75 dl (0,75 cup, US) coconut oil  4 tbsp honey 3 dl (1 heaping cup, US) dried plums, chopped&n ..read more
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Turku Sourdough
Scandinavian Bread
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2y ago
This bread reminded me why I love to develop bread recipes. I like the magic of the process, which sometimes gives me The Best Bread in the Whole Universe. This bread, which I lovingly named after my home town, is one of those moments. 2 breads First day 5 dl (500 g) water 5 dl (300 g) rye flour 2 dl (200 g) sourdough starter 1 tbsp honey Mix together all the ingredients. Cover with a tea towel and leave to sit at room temperature until you see lots of bubbles, it takes a day or two. 2 dl (1 cup US) wheat berries water Cover wheat berries with water and leave the bowl on a table overn ..read more
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Trios
Scandinavian Bread
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2y ago
Trios are my favorite picnic snacks because you don't have to butter them or put anything on top of the breads. I always think that we'll eat these with a salad, but it never goes that way. Someone is always digging in the food rucksack and Trios are eaten at once we stop and start open a blanket. It's impossible to resist these chewy and cheesy butter bombs! 12 pcs. 100 g butter, melted 3 dl (300 g) skim milk 50 g fresh yeast 0,5 tsp salt 50 g cheddar, grated 1 tbsp oregano, dried about 9 dl (600 g) wheat flour On top: melted butter or vegetable oil oregano Dissolve yeast and salt in lu ..read more
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Onion Bread
Scandinavian Bread
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2y ago
Crispy fried onions give a lovely taste to this bread, but if you don't like onions, don't use them. I can guarantee, that you like the breads anyway. 2 breads First day (evening) 1 dl (100 g) sourdough starter 3 dl (300 g) lukewarm water  3 dl (180 g) bolted rye flour  Mix together all the ingredients. Cover with a tea towel and leave to sit at room temperature (22–24° Celsius) until the next day. Second day 3 dl (300 g) lukewarm water 2 tsp salt 2 tbsp honey 1 dl (0,4 cup US) fried onions, dried and crushed 10 dl (650 g) wheat flour about 1 dl (60 g) bolted rye flour&n ..read more
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Sunny Blueberry Loaf
Scandinavian Bread
by
2y ago
2 breads 50 g fresh yeast 2 tsp salt 1 tbsp honey 6 dl (600 g) water 0,5 dl (50 g) sunflower seeds 1 dl (60 g) crushed linseed-dried blueberry-mix 3 dl (170 g) fine/bolted rye flour about 11 dl (650 g) dark/yeast bread wheat flour Stir the yeast, salt and honey into the lukewarm water. Add sunflower seeds and linseed-blueberry-mix. Whisk 3 dl rye flour into the mixture. Gradually knead in the wheat flour and keep kneagdin the dough until it's smooth and elastic, about 10 minutes. Cover and leave to rise at room temperature for 30 minutes.  Form the dough into two loaves on a floured ..read more
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Shoe Soles
Scandinavian Bread
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2y ago
During the winter months I like to cook lentil soup and it means Shoe Soles too. I don't remember how this tradition started, but I always bake this bread with the soup. This is not a Scandinavian recipe, more like a bread from India, but it's something we eat regularly. It's nice to eat it with hands and tear bits from the chewy bread. 5 dl (325 g) wheat flour 0,5 tsp salt 50 g butter, melted 2 dl (200 g) milk  Mix together the dry ingredients. Add the melted butter and lukewarm milk. Knead for a while.  Cover with the tea towel and let set for 30 minutes.  Use your hands ..read more
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Dill Crispbread
Scandinavian Bread
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2y ago
Dill Crispbread is a hard Scandinavian-style crispbread, healthy and full of taste. Full of Scandinavian taste as rye and dill are important staples in our cooking tradition. If you don't have a sourdough starter in the fridge, you can substitute it with 10 g fresh yeast, 100 g lukewarm water and 50 g rye flour. 18 pcs. 2 dl (200 g) sourdough starter  2 dl (100 g) rye flour  2 dl (200 g) lukewarm water Mix together the sourdough starter, rye flour and water. Cover with a tea towel and leave at room temperature for 12-14 hours. 0,75 tsp salt  1 tbsp dried dill 1 dl (60 g ..read more
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