Scandinavian Farmer Bread Recipes

SWEDISH FLAT BREAD

Steps:

• Blend flours and salt together.
• Mix in sufficient water to bind into a dough- the quantity will depend on the types of flour used.
• Beat until the dough leaves the sides of the bowl, then turn on to a floured board and knead thoroughly.
• Heat a griddle or frying pan over a moderate heat and grease it.
• Divide the dough into four and roll out one quarter into a round as thin as possible.
• Using a plate about 20 cm (8 inch) wide, trim the edges into a neat circle.
• Prick all over to prevent the dough bubbling during cooking.
• Transfer to the griddle or frying pan and cook over a moderate heat for about 15 minutes or until slightly coloured, then turn and cook the other side.
• Repeat with the rest of the dough, working up the trimmings for re-rolling and baking.
• Cool on a wire tray.

SCANDINAVIAN FARMER BREAD

Steps:

• Mix 100 ml warm water, yeast and sugar. Set aside for 10 minutes.
• In a bowl mix 400 ml warm water, oliven oil and salt. Stir in the yeast-mix.
• In kitchen bowl mix the plain flour, the wholemeal flour and the rye flour.
• Stir in yeast-mix and mix well. Once the dough is satin-smooth, place it in a bowl. Leave to rise for 2 hours.
• Line a baking tray with baking parchment. Knock back the dough, then gently mould the dough into 2 loafs. Place it on the baking parchment to prove for a further 30 minutes.
• Heat oven to 200C. Dust the loafs with flour, cut crosses into the top of the loafs with a sharp knife and and butter the top with a water. Bake for 25-30 minutes until golden brown and the loafs sounds hollow when tapped underneath. Cool on a wire rack.

SCANDINAVIAN RYE BREAD

Steps:

• Dissolve yeast in warm water.
• Add molasses, salt, dry milk powder, vegetable oil, orange peel, anise seed, fennel seed, rye flour, dates, and 1 cup all-purpose flour, and mix well to combine.
• Stir in 1 to 1½ cups more all-purpose flour, to make a soft dough.
• Turn out onto a lightly floured surface and knead about 6 to 8 minutes, until smooth and elastic.
• Cover and let rest 10 minutes.
• Roll dough into 12 x 7-inch rectangle.
• Beginning at the end, roll up tightly; pinch seam and ends to seal.
• Place, seam side down, in greased 8 x 4-inch loaf pan.
• Cover; let rise in warm, draft-free place until double in size, about 30 to 45 minutes.
• Bake at 375º for 30 to 35 minutes or until done.
• Remove from pan and cool on wire rack.

SWEDISH COFFEE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in milk, butter, sugar, eggs, cardamom and salt; beat until smooth. Gradually add 8 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into nine equal portions. Shape each portion into a 14-in. rope. For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal. Cover and let rise for 30 minutes. , In a small bowl, combine flour and sugar; cut in butter until mixture is crumbly. Sprinkle over braids. Bake at 325° for 25 minutes or until golden brown. Combine glaze ingredients until smooth; brush some over loaves. Bake for 5 minutes. Brush with remaining glaze; bake 5-10 minutes more. Remove from pans to cool on wire racks.

SCANDINAVIAN ALMOND BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a loaf pan with wax paper, then spray with cooking spray.
• Place the butter into a heavy saucepan, and melt over medium heat. Allow the butter to simmer until foam rises to the top of the butter, 5 to 10 minutes. Gently skim away the foam and discard; pour the golden, clear layer of butter through a fine mesh strainer into a bowl to remove remaining milk solids, avoiding pouring any milk solids left in the bottom of the pan. Allow the clarified butter to cool.
• Beat sugar and egg with an electric mixer in a large bowl until light and fluffy. Beat in the baking powder and almond extract. Stir in the clarified butter. Pour in the flour alternately with the cream in 2 or 3 installments, mixing until just incorporated. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes before removing to cool completely on a wire rack.