Oven-Baked

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. The bagel originally comes from Poland. With this recipe, you can prepare your bagels, store them in the fridge, and eat them freshly baked for evening snack or breakfast. Ingredients 300 g cold water (3 dl) 10 g fresh yeast 1 tbsp granulated sugar 1 egg 1½ tsp salt 550 g special wheat flour (vetemjöl special) (9 dl) flavorless oil for the parchment paper (e.g., rapeseed oil) seeds to sprinkle on top (optional) 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. Knead the dough in a stand mixer for 5 minutes on the lowest speed. If you knead by hand, double the time. Be careful not to add more flour to the dough than the recipe indicates. Cover the bowl with plastic and let the dough rest for 1 hour. Turn the dough out onto a lightly floured surface and divide it into 8 parts weighing 100–110 g each. Roll the dough pieces into round balls, press a finger into the middle and work out the dough into a ring. Alternatively: roll out the dough piece so it becomes long enough to reach around your hand at the knuckles, and press the ends together so a ring forms. Place the seam against the surface and roll back and forth so the ends are pressed together further. Place a piece of parchment paper on a tray or baking sheet, and oil it. Place the rings on the paper. Place a towel on top and cover with plastic wrap or a large plastic bag. Place the tray in the refrigerator and let stand for 8–10 hours. Set the oven to 230–250°C, convection. Boil 1½–2 liters of water. Drop one bagel at a time into the water, and boil it about 30 seconds on each side. Put it back on the tray. Do the same with all of them. Sprinkle seeds on top if you want. Bake in the middle of the oven for 12 minutes. Source: Maria Blohm, Långjäst och lättbakat ...

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 50 g durum wheat flour (durumvetemjöl) (83 ml) 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. Source: Maria Blohm, Långjäst och lättbakat ...

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. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Wonderful, rustic rolls with plenty of apricots and nuts. Ingredients 350 g cold water (3.5 dl) 2–3 g fresh yeast (a piece the size of a pea) 100 g spelt flour (dinkelmjöl) (1.5 dl) 1½ tsp salt 100 g dried apricots, cut into small pieces 50 g walnuts 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. 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, and place a tray in the middle of the oven. Take out a piece of parchment paper. Shape the dough with the help of 2 spoons into 6 large rolls and place them on the parchment paper. 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 15 minutes. Let cool slightly before cutting into them. Source: Maria Blohm, Långjäst och lättbakat ...

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 ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Crispy pizza dough with whole grains, spelt, rye flour, chia seeds, and flax seeds. Ingredients 400 g cold water (4 dl) 10 g fresh yeast 20 g oil 1½ tsp salt 30 g whole flax seeds (linfrön) 1 tbsp chia seeds (chiafrön) 50 g spelt flour (dinkelmjöl) (83 ml) 50 g coarse rye flour (grovt rågmjöl) (1 dl) 500 g special wheat flour (vetemjöl special) (8 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. Knead the dough in a stand mixer for 5 minutes on the lowest speed. If you knead by hand, double the time. Be careful not to add more flour to the dough than the recipe indicates. Let the dough rest at room temperature in a bowl covered with plastic for 1 hour. Turn the dough out onto a lightly floured surface and divide it into 6 parts weighing 170–180 g each. Roll the pieces round and place on a tray or baking sheet lined with parchment paper that you’ve lightly brushed with olive oil (this makes it easier to remove the dough pieces later). Place a towel over the entire tray and cover the towel with plastic wrap or a large plastic bag. Place the pizza dough in the refrigerator for 18–24 hours. When the pizza is to be baked, set the oven to 250–275°C. Use bottom heat, with or without convection. Place a tray in the middle of the oven. Take the pizza dough out of the refrigerator. Carefully remove one dough piece at a time from the parchment paper and turn it in plenty of flour. Stretch the dough into a round pizza. The dough can be stretched by hand, just like they do at the pizzeria. You can also roll it out, if you want. Shake off the flour and place the pizza on a piece of parchment paper. Top with your choice of toppings. Remove the tray you placed in the oven and pull the topped pizza together with the parchment paper onto the hot tray. Bake the pizza for 6–7 minutes in the middle of the oven. Source: Maria Blohm, Långjäst och lättbakat ...