Bread

Enriched sourdough toast bread. Makes 3 loaves in 1-liter pans, or 2 loaves in 1.5-liter pans. Ingredients Original 800 g Göland country wheat, or special wheat flour (vetemjöl special) (13 dl) 560 g water (5.5 dl) 240 g sourdough starter 16 g unrefined fine sea salt 48 g raw sugar or granulated sugar 80 g butter 32 g milk powder sesame seeds, for topping Variant with oats 800 g wheat flour (13 dl) 560 g water (5.5 dl) 240 g sourdough starter 16 g unrefined fine sea salt 30 g raw sugar or granulated sugar 100 g butter 200 ml rolled oats (2 dl) sesame seeds, for topping Instructions The times below are an example – the important thing is that the dough gets to rest for a total of about 6 hours. ...

Sweet rolls with honey and durum wheat, perfect for breakfast with cheese or jam. Ingredients 250 g cold water (2.5 dl) ½ tsp dry yeast 1 tsp salt 30 g honey (2 tbsp) 50 g durum wheat flour (durumvetemjöl) (0.8 dl) 350 g special wheat flour (vetemjöl special) (6 dl) Instructions Weigh up the water in a bowl and stir the yeast into it. Weigh all other ingredients, pour straight from the package and zero the scale between each ingredient to save on dishes. Mix the ingredients by hand using a spoon, spatula, or dough scraper. You can run the dough in a mixer, but it’s not necessary. The important thing is that everything is mixed thoroughly. Make sure no flour is left dry and unmixed. Let the dough rest at room temperature in a bowl covered with plastic for 12–14 hours. Set the oven to 230–250°C, convection. Place a tray in the middle of the oven and place another tray at the very bottom of the oven (it will protect the oven when you later throw water into it). Tip the dough out onto a surface floured with durum wheat. Stretch the dough into a rectangle. Divide it first lengthwise so you get 2 long narrow pieces. Divide each piece into 4, so you get 8 rolls. Take out a piece of parchment paper and place the rolls on it. Dust lightly on top if you want. Remove the tray when the oven is hot, and pull the parchment paper with the rolls onto the hot tray. Bake the rolls in the middle of the oven for 12–13 minutes. Let cool slightly before cutting into them. Notes Make it vegan: Swap the honey for maple or agave syrup. ...

Truly juicy homemade burger buns. Tommy Myllymäki’s recipe lives up to expectations. Ingredients For 6 buns 25 g yeast 250 ml milk (250 g / 2.5 dl) 330 g special wheat flour (vetemjöl special) (5.5 dl) 0.5 tsp salt 25 g butter milk for brushing sesame seeds for topping Instructions Crumble the yeast into a bowl. Melt the butter in a saucepan. Pour in the milk and stir. Heat to 37°C (98°F). Add the liquid to the bowl and stir until the yeast dissolves. Add salt and almost all the flour, saving a little for kneading. Work the dough for 10 minutes in a mixer or 15 minutes by hand. Let rise for 40 minutes under a kitchen towel. Knead the dough lightly with the remaining flour. Roll into balls, one per bun. Place on a baking sheet lined with parchment paper. Cover with a kitchen towel and let rise for 30 minutes. Preheat the oven to 225°C (437°F) and brush the buns with whisked egg (alternatively use plant milk, add sugar for a sturdier/glossier surface). Bake in the oven for about 10 minutes until the buns get a nice color. (optional) Some double-brush if using plant milk, preferably with a sugar solution for durability. Source: https://www.koket.se/myllymakis-hembakade-hamburgerbrod ...

Classic Italian pizza dough with cold fermentation for a crispy base. The amount of yeast can be reduced by half if it’s to ferment for more than one day in the fridge. Notes Test-baked January 2025 with good results Ingredients 400 ml water (400 g / 4 dl) 20 g fresh yeast 600 g Tipo 00 or Manitoba Cream wheat flour (10 dl) 2 tsp salt Olive oil Instructions Pour lukewarm water into a large bowl and stir in the yeast until dissolved. Mix in salt and then flour. Stir with a spoon until the dough is evenly mixed. Don’t knead! Sometimes the dough feels a bit dry at this stage. This is completely normal and the dough will feel moister after the first fermentation. Cover with plastic wrap and let ferment at room temperature for 8-12 hours. Turn the dough out onto a floured surface and divide it into 4 (normal size) or 8 (mini pizzas) equal parts. Form them into round balls by pressing down the dough piece in the middle and folding over the edges. Repeat a few times until you have a taut dough ball without tears. Brush a tray with olive oil. Place the balls on it and brush a little olive oil over them. Cover carefully with plastic wrap. Place in the fridge and let cold-ferment for about 1 day. Let the pizza balls sit out at room temperature for 1-2 hours before you bake the pizza. Then the fermentation will start and the dough becomes fluffier. Tips Freezing: Freeze fermented dough balls in 0.5L containers. Thaw slowly to restart fermentation before use. ...

Simple but delicious bread that’s perfect for toasting. About 75g of flour can be swapped with whole grain. Ingredients Single batch 12 g fresh yeast 300 g water (3 dl) 420 g special wheat flour (vetemjöl special) (7 dl) 15 g honey (1 tbsp) 10 g salt (1½ tsp) Double batch 25 g fresh yeast 600 g water (6 dl) 840 g special wheat flour (vetemjöl special) (14 dl) 30 g honey (2 tbsp) 20 g salt (1 tbsp) Instructions Crumble the yeast into a bowl and then add the rest of the ingredients. Mix the dough with a wooden spoon or spatula and blend thoroughly. Cover the bowl with a lid or plastic wrap and let rise for 1½ hours. After half the time, you can stir a few turns in the bowl – this makes the dough even smoother. Grease a bread pan that holds 1.5 liters. Turn the sticky dough out onto a floured work surface and roll it into a loaf. Place it in the bread pan. Cover the bread with a kitchen towel and let rise until the dough feels light and puffy, about 45–60 minutes. Preheat the oven to 225°C (437°F) when 20 minutes remain of the rising time. Spray or brush a little water on the bread and sprinkle with sesame seeds. Bake the bread in the middle of the oven until it gets a nice color, 30–35 minutes. Remove the bread and turn it out of the pan. Let cool on a rack. Variations Graham + Durum This makes a more compact bread, but very tasty. The graham/durum distribution is somewhat of an estimate. ...

Good basic bread, delicious fresh and perfect for toasting. Set the dough in the evening and eat freshly baked in the morning. Ingredients 400 g cold water (4 dl) 2–3 g fresh yeast (a piece the size of a pea) 10 g light syrup 20 g flavorless oil (e.g., rapeseed oil) 1½ tsp salt 700 g special wheat flour (vetemjöl special) (12 dl) butter for the pans Equipment: 2 baking pans, about 1.5 liters each ...

Traditional Swedish rolls made with vört (a sweet malt drink), raisins, and bread syrup. Perfect for the holidays. Ingredients 6 g fresh yeast 500 g water (5 dl) 1 tsp salt 2 tbsp rapeseed or olive oil (30 ml) 100-150 ml liquid vört (1 packet vört mix, spice bag 75 g according to recipe) 90 g raisins (1.5 dl) 120 g graham flour (grahammjöl) (2 dl) 480 g wheat flour (8 dl) 70 g bread syrup (brödsirap) (0.5 dl) Instructions Make the dough: Crumble the yeast into the cold water in a bowl until the yeast has dissolved. Mix in salt, oil, and vört mix, stir thoroughly. Add raisins and stir in the graham flour (grahammjöl). Then add the wheat flour, the dough should be quite loose. NOTE! I’ve received some comments on this and it seems that several have gotten a bit too loose dough after fermentation (hence I’ve changed the recipe to say 400-700 ml, instead of just 400 ml as it can vary a bit depending on the quality of wheat flour, etc.). So you’ll have to experiment here. The dough should be loose but not runny! More like a batter, and it shouldn’t be so firm that you can knead it. ...