A very basic bread. Also suitable for making at a campfire

Ingredients

• 500 ml flour
• 1 tsp. salt
• 200 ml oat milk
• optional : 1 tbsp. oil for medium heat

Directions

1. Mix flour and salt.
2. Add oat milk (or regular milk) to make a smooth dough.
3. Add oil for smoother dough.
4. Divide into 12 pieces and roll each piece very thin.
5. Bake bread in a dry skillet over medium heat on stove top for 3 1/2-4 minutes.
6. Turn over and bake for another 1-2 minutes.

Butter and top with Swedish tubed caviar. Or, butter, top with sharp cheese, and pair this bread with pickled or fried herreng.

40 crispy bread rounds

Ingredients

• 25 g fresh yeast or use dry yeast according the instructions on the package
• 500 ml water
• 1 tsp. salt
• 0.5 tbsp. crushed fennel
• 0.5 tbsp. crushed anise seeds
• 1 liter (1000 ml or about 500 grams) of rye flour
• 200 ml (120grams) flour

Directions

1. Crumble yeast in a bowl
2. Add lukewarm (37°C) water and stir until yeast gets dissolved.
3. Add salt and spices.
4. Add half the rye meal.
5. Knead the dough and add the rest of the rye meal and the flour. The dough should be light and thin.
6. Sprinkle some flour on and cover with towel.
7. Let the dough rise until twice the size, about 1 hour and 15 minutes in a warm place and with no draft.
8. Bring the dough together in the bowl.
9. Take the dough and place it on a table sprinkled with rye meal.
10. Knead the dough until smooth.
11. Split the dough into 40 pieces and form them into small balls.
12. Using generously rye flour, roll out the balls to very thin rounds finishing off with a roll with ripple rolling pin.
13. Place the rounds on greased baking sheets.
14. Cut out a round in the middle of each cake.
15. Let the rounds rise for about 10 minutes while heating the oven to 250°C.
16. Bake for 4-5 minutes.
17. Let the bread cool off uncovered on a rack.

A bread baked in Sweden since the Middle Ages. It is thought to orgianlly be from Denmark. The syrup is not only to give the bread better flavor, it also gives the bread better texture and greater durability.

Ingredients

Two loafs

• 800 ml sifted rye flour
• 400 ml bread flour
• 2.5 tbsp. of baking soda
• 1 tsp. salt
• 400 ml dark syrup (preferable sugar beet syrup)
• 600 ml buttermilk

Directions

1. Preheat the oven to 180°C (360°F)
2. Grease two baking bread molds (1.5 liter molds). Sprinkle flour or breadcrumbs on the edges so that bread does not stick.
3. Mix all dry ingredients in a bowl.
4. Stir in buttermilk and syrup, mix quickly to a thick batter. Stir with a spoon or gently with a whisk. The batter will be loose and resembles a sponge. Remember not to beat the batter too hard or run too long in a bread machine dough cycle or it get tough.
5. Pour the batter into the molds. Make up to three quarter of the mold to get high and fine kavringar.
6. Bake in the lower shelf of the oven for about 60 minutes.

Classic Open Faced Sandwich

An old Swedish classic from the 1950s, loved by all ages. Serve it for breakfast or fika break.

1. Butter a slice of kavring.
2. Slice a hardboiled egg and place on top.
3. Add a string of Swedish tube caviar (found in the fridge at stores selling Scandinavian food.)

Pairing Kavring

Serve this bread with a sharp cheese when paired with pickled herring or gravlax.

Ingredients

• butter to grease a form
• 85 g dried figs, roughly chopped
• 4 tbsp. Marsala wine
• 200 grams flour (about 350 ml)
• 1 tbsp. baking powder
• 3 eggs
• 200 grams sour cream
• 175 grams blue cheese, crumbled
• 75 grams walnuts, roughly chopped
• salt and pepper to taste

Directions

1. Roughly chop figs and place in Marsala wine for 30 minutes.
2. Lightly grease a form with butter and lined it with baking paper.
3. Heat oven to 180°C (360°F).
4. Sift flour and baking powder into a large bowl.
5. Whip egg and sour cream until smooth in a smaller bowl.
6. Stir the egg and cream mixture into the flour and mix well.
7. Ground a lot of pepper and some salt to taste into the dough.
8. Crumble blue cheese and add most of it.
9. Add figs and wine.
10. Roughly chop walnuts and add little more than half to mixture.
11. Pour the mixture into the baking form.
12. Sprinkle the rest of the cheese and the walnuts on top.
13. Bake until golden brown, about 40 minutes.
14. Cover with aluminum foil and bake until done, about 15 minutes.
15. Let the bread cool off little in the form.
16. Turn the bread over on a baking rack and let it cool off completely.

Serve with a large salad for lunch. Pairs very well with white wine or pear cider.

This basic recipe is for Tea Rounds (Tekakor). The Rose Bread (Rosenbröd) and Crecent Rolls use the same ingredients but are topped with poppy seeds.

Tea Rounds

For breakfast, serve Tea Rounds with butter and jam. Paired with coffee or tea.

Make a Shrimp Sandwish (Räkmacka) with Tea Rounds, the classic open face sandiwish for the 3 o'clock fika break.

Rose Breads and Crecent Rolls

Nice bread to serve as dinner rolls.

Ingredients

• 40 grams yeast
• 500 ml whole milk
• 50 grams butter
• 1/2 tsp. salt
• 1 tbsp. granulated sugar
• 1.8 liter (about 900 grams0 wheat flour
• poppy seeds if baking Rose bread or Crecents

Directions making the dough

We used a German dry yeast which we, mixed with the flour, according to the instuctions on the package. The original recipe, however, calls for 40 grams regular yeast (the refridgerated version) which is crumbled and mix with little of the cold milk.

1. Melt butter in a pot.
2. Add milk to melted butter and heat until warm
3. Combine the warm milk and butter with salt and sugar in a bowl.
4. Combine flour and yeast if using dry yeast.
5. Add flour little at the time and mix. Work the dough on baking surface until shiny and smooth.
6. Place dough in a bowl, cover with a towel and let it rise to twice it's size.
7. Bring the raised dough onto baking surface and follow one of the directions below.

Directions - Tea Bread

1. Follow the directions above for making the dough.
2. Divide the dough into 10 pieces.
3. Rool each piece into 1.5 cm think rounds.
4. Use a fork and and make
5. Place on baking sheet, cover with towel and let the rounds rise.
6. Heat the oven to
7. Brush each bread with warm water.
8. Bake rounds until ready, about minutes.

Directions - Rose Bread

1. Follow the directions above for making the dough.
2. Divide the dough and form into 15 balls.
3. Place on baking sheet, cover with towel and let the rolls rise.
4. Heat the oven to
5. Slit a cross on top with a knife on each bread.
6. Lighly whisk some egg whites.
7. Brush each bread with the egg white and sprinkle poppy seeds in top.
8. Bake rolls until ready, about minutes.

Place a rose bread on each bread plate, and some butter on the side, at dinner.

Directions - Crecent Rolls

1. Follow the directions above for making the dough.
2. Divide the dough into two ball shapes.
3. Roll out each ball to a a thin round.
4. Cut each round like pizza.
5. Roll each slice thightly from the wide end.
6. Place on baking sheet, cover with towel and let the rolls rise.
7. Heat the oven to
8. Lighly whisk some egg whites.
9. Brush each roll with the egg white and sprinkle poppy seeds in top.
10. Bake rolls until ready, about minutes.

Ingredients Dark Rye Bread baked with Honey and Candied Orange Peel

• 3/5 tsp. nutmeg
• 2 tsp. aniseed
• 3 tsp. whole cardamom seeds
• 2 long cinnamon stick
• 5 whole cloves
• 2-3 dried wide orange peel
• 2 tsp. ground ginger
• 300 ml whipping cream
• 350 ml honey (1.48 cups)
• 6 eggs
• 2-4 tbsp. dark muscovado sugar
• 300 grams rye flour
• 150 grams all-purpose flour
• 20 grams baking powder
• 2-3 tbsp. diced candied orange peel (or candied tangerine or candied mandarin oranges)

Directions

1. Line two baking bread molds (1.5 liter molds) with oven safe and non-stick parchment paper. Make sure that the parchment paper is made to withstand oven temperatures up to 420°F.
2. Heat oven to 210°C (420°F).
3. Grate the nutmeg. Set aside.
4. Grind the aniseed, cardamom, cinnamon, cloves, and dried orange peel with a mortar and pestle.
5. Pour the grinded mixture into a pot and add whipping cream, honey, nutmeg, and ginger. Heat the mixture while stirring until simmering. Remove from heat and set aside to cool to room temperature.
6. Whip eggs and sugar until fluffy in a large bowl.
7. Strain the cooled off cream, honey and spices mixture and add it to eggs and sugar mix.
8. Mix flours and baking powder and sift into the mix. Stir until batter is smooth.
9. Add candied orange peel and stir.
10. Pour batter into the molds. Bake for 20 minutes. Lower the heat to 175°C (345°F) and bake for an additional 20-25 minutes.
11. Remove bread from baking molds and cool on cooling racks.

Home-cooked Candied Orange Peel >>