This recipe was created by top Swedish pastry chef Magnus Johansson. Magnus Johansson has among other been in charge of the dessert at the Nobel Prize banquet for the last 11 years.
Ingredients
30g (1 oz) fresh yeast
8dl (3½ cups) milk
400g (14 oz) honey
200g (7 oz) rye sourdough
900g (2 lbs) whole wheat flour
500g (1,1 lbs) rye flour
900g ( 2 lbs) wheat flour
30g (1 oz) salt
Instructions
Day 1:
Crumble the yeast into a bowl and dissolve it with the milk.
Mix in the honey and rye sourdough.
Leave the mixture in the fridge over night.
Day 2:
Add the salt and the remaining flour a little at the time and work into an elastic dough.
Preheat the oven to 220°C/425°F.
Turn the dough out on a lightly floured surface and roll out thinly. Cut out the “breaks”, or make into “rounds”, and put them on baking sheets lined with greaseproof paper.
Bake in the centre of the oven for 3-4 minutes or until the bread bigin to color, turn them over and bake for another minute.
The Swedish breakfast is usually served cold and is a combination of sandwiches and yoghurt with some sort of flakes or muesli, and to that you drink juice, chocolate, coffee or tea. The tradition of serving cereal in milk or soured milk is quite new, even though it was previously common practice to break down flatbread or crisp bread in soured milk. Porridge has been a breakfast food for thousands of years and is still a living tradition.
Rye sourdough bread with apples, raisins and rosemary butter
: Sofia Hortlund, Grythytte akademi
: Baking
: 15
Ingredients
Soaking:
5dl (2½ cups) water
1½dl (2/3 cup) cracked rye kernels
3dl (1½ cups) rye flakes
¾dl (1/3 cup) flaxseed
Quick dough:
300g (10½ oz) sourdough
50g (1¾ oz) yeast
125g (4½ oz) rye flour
Dough:
5dl (2¼ cups) plain yogurt
½dl (¼ cup) syrup, dark
4dl (1¾ cups) rye flour, finely
7dl (3¼ cups) sifted rye flour
4dl (1¾ cups) wheat flour Special
4dl (1¾ cups) sunflower kernels
½dl (¼ cups) honey
1dl (½ cup) raisins
1 apple, cut into pieces
Rosemary butter:
5dl (2¼ cups) cream
2 tablespoons fresh rosemary leaves
salt
Instructions
Day 1:
Heat the water to 85°C/185°F.
Add cracked rye kernels, flakes and flaxseed and soak in the water overnight.
Day 2:
Make quick dough by mixing in sourdough, yeast and fine rye flour with the soaked grains. Let stand for 1 hour.
Add the yogurt, syrup, salt, fine rye flour, sifted rye flour, wheat flour special, sunflower seeds, honey, raisins and apple, and work the dough vigorously in a food processer for at least 5 minutes.
Let the dough rise in the bowl for 1 hour.
Spread the sticky dough into 4 greased tins that holds 1, 5 liters. Brush the surface with water and let it rise in the tins for 1 hour.
Preheat the oven to 250°C/480°F. Put the loaves into the hot oven. Lower to 175°C/350°F after 5 minutes and bake the bread ready, it takes about 45 minutes.
Rosemary butter:
Whip the cream until it becomes butter. Season with rosemary and salt.
Sourdough toast with bleak roe, red onion and sour cream
: Sofia Hortlund, Grythytte akademi
: Starter
: 2 loaves of bread
Ingredients
Blanching:
1 potato (about 100g/3½oz)
1 bottle (33cl) beer of your choice
60g (2 oz) rye flour
1 teaspoon cumin
1 teaspoon fennel
9g (0,3 oz) of salt
Dough:
300g (10½ oz) wheat flour special
100-150 g (1 cup) cold water
5g (3 dr) yeast
Instructions
Blanching:
Peel and slice the potato.
Bring the beer to the boil in a saucepan and add the potato slices.
Let it simmer for about 15 minutes or until the potato slices are soft.
Remove saucepan from heat and add rye flour and spices.
Stir with a wooden fork and mash the potatoes at the same time. Let rest until cooled.
Dough:
Scrape down the blanching in a bowl and add flour, water and yeast.
Start with a little water and add until the dough has a nice fluffy, but not too firm, consistency. Let it rest for about 30 minutes.
After the rest:
Dip your hand in water and take some of the edge of the dough with one hand. Pull the dough slightly and fold it inward. Take a new edge, pull the dough and fold into the center again. Continue until you come full circle.
You make this move a total of three times with about 30 minutes apart.
When you stretch the dough for the third and last time you let it rise for about 2 hours. Now the bread is baked in two steps.
The first step:
Let the dough rest on work surface for about 20 minutes.
Turn the dough so that the flat side is down. Fold the upper side against the middle and press lightly. Fold the bottom side toward the center and press. Then fold one last time, top to bottom so that it takes the form of a loaf.
Let dough rise for about 1 hour, preferably in a towel with a little support at the sides.
The second step:
Preheat the oven to 275°C/525°F. Lower the temperature to 250°C/480°F.
In with the bread, and throw in some ice cubes at the same time.
After 15 minutes you can open the door and let out steam. If the bread now has much color, the temperature can be decreased to 200°C/400°F, otherwise you can just continue baking.
After approximately 30 minutes, the bread is ready. Remove and let cool on a rack for 30 minutes before cutting into it.
Serve:
Butter toast the sourdough bread.
Serve with the classic ingredients such as finely chopped red onion, hung sour cream and roe (preferably from Kalix). Arrange as shown.
…is a British writer and editor who moved to Sweden in 2001. A former chef turned food and travel writer, he loves everything about food, but particularly the raw ingredients themselves. When not cooking, eating or thinking about food, he can often be found hanging around in butchers shops, fishmongers and grocery stores; a hobby he can pursue for hours on end. He hopes that writing this blog will take up so much time that it halves his food shopping bills.
