Oven

I used to run a cafe during summers when I was a kid in an old chapel. In other words, serving classic “Kyrkkaffe” and “Fika”. These Cinnamon buns were always very popular. Ingredients Dough 200 g butter 500 ml milk (5 dl) 2 eggs 1 packet (50 g) fresh yeast for sweet doughs 1 tsp salt (5 ml) 150 ml sugar (1.5 dl) 3 tsp baking powder (15 ml) 900-1000 g wheat flour (just under 1 kg) Filling 100 g butter, softened 200 ml sugar (2 dl) 1 tbsp ground cardamom (15 ml) After Baking melted butter for brushing pearl sugar or granulated sugar for coating Instructions Melt the butter. Mix it with the milk and let the mixture cool to lukewarm (finger-warm, about 37°C). In a stand mixer or large bowl, mix eggs and crumbled yeast with a splash of the milk mixture. Add salt, sugar, baking powder, and flour. Work the dough together until smooth and elastic. Cover and let rise until doubled in size, about 30-45 minutes. Turn dough out onto a floured surface and roll into a large rectangle. Mix softened butter with sugar for the filling. Spread the butter-sugar mixture evenly over the dough (you might not need all of it - too much makes the buns slightly greasy). Sprinkle a thin, even layer of cardamom over the filling (about 1 tbsp total). Roll up the dough tightly from the long side. Cut the roll into slices (about 2 cm thick) and place them on baking sheets lined with parchment paper. Cover and let rise for about 20-30 minutes. Preheat oven to 250°C (480°F). Bake until the buns have a nice golden color, about 8-12 minutes. Watch them carefully as they bake quickly at this high temperature. As soon as they come out of the oven, brush with melted butter and dip or sprinkle generously with sugar. Notes High temperature: The 250°C baking temperature is traditional for Swedish buns and gives them their characteristic texture - soft inside with a slightly caramelized exterior. Watch them carefully. ...

Affordable vegetarian lasagna with red lentils, carrots, and cheese sauce. Perfect for batch cooking and freezing. The cheese sauce can be substituted for bechamel sauce. Ingredients Lentil and Tomato Sauce 1-2 yellow onions 200 ml dried red or green lentils (2 dl) 400 ml crushed tomatoes (4 dl) 300 ml water (3 dl) 2 carrots (suggestion: 1 parsnip + 1 carrot) (optional) some leftover red wine (store frozen in the fridge) or balsamic vinegar (optional) 2 tbsp soy sauce (optional) some frozen vegetables, like spinach 1 vegetable bouillon cube 1 tbsp tomato paste (15 ml) 2 garlic cloves 1 tbsp dried herbs (basil/oregano/thyme) (15 ml) salt and black pepper oil for cooking Cheese Sauce 250 ml crème fraîche (2½ dl) 100 ml grated cheese (1 dl) salt and black pepper Bechamel Sauce (alternative) 1 liter milk (10 dl) 100 g butter 1 dl flour white pepper nutmeg salt to taste Assembly 250 g lasagne sheets 1 handful grated cheese for topping Instructions Finely chop the onion and sauté in oil until translucent. Rinse the lentils and add to the pan along with crushed tomatoes and water. Preheat oven to 225°C (440°F). Grate the carrots and add along with bouillon cube and tomato paste. Simmer for about 10 minutes covered on medium-low heat, stirring occasionally. Press garlic cloves into the sauce. Season with salt, pepper, and preferred herbs. Warm the crème fraîche in a separate pan, stir in grated cheese until melted (don’t boil). Season with salt and pepper. Grease a baking dish. Layer the ingredients: start with lentil sauce, then lasagne sheets, then cheese sauce. Repeat layers, ending with cheese sauce topped with extra grated cheese. Bake for 20 minutes until golden on top. Watch carefully to prevent burning. Serve with a fresh salad. Notes Bechamel sauce: Warm the milk. Melt butter in a separate pan, whisk in flour. Gradually add warm milk while whisking. Bring to a boil, simmer 1 minute. Season with white pepper, nutmeg, and salt. ...

Simple oven-roasted tomato sauce with butter, balsamic vinegar, and whole garlic cloves. Perfect with pasta. Ingredients 400 g pasta 800 g whole canned tomatoes (2 × 400 g tins) 5 garlic cloves, whole and peeled 2 tbsp white balsamic vinegar (30 ml) 50 g butter, cut into cubes salt and pepper good quality olive oil To Serve Parmesan cheese Instructions Preheat the oven to 220°C (425°F). Pour the tomatoes into an oven dish and crush them with your hands or with a ladle. Place the whole garlic cloves in the tomato sauce. Drizzle over the white balsamic vinegar and scatter the butter cubes over. Salt and pepper. Roast the tomato sauce in the oven for 30 minutes. Take out the dish and stir everything together thoroughly. Taste and add more salt and pepper if needed. Cook the pasta al dente and toss into the sauce. Top with Parmesan when serving and drizzle over really good olive oil. Notes Butter substitution: For a vegan version, substitute vegan butter. ...

Swedish savory pastries filled with creamy corn and black beans. Perfect leftovers and budget-friendly. Ingredients Dough 250 ml fingerwarm water (2½ dl) ½ packet fresh yeast (about 12-13 g) ½ tsp salt 100 ml rapeseed or olive oil (1 dl) 800 ml wheat flour (8 dl) Corn Cream Filling 225 g frozen corn ½ green chili 50 g flavorful cheese, grated juice of ½ lime Additional Filling 400 ml cooked black beans (4 dl) (or 160 ml / 1.6 dl dried beans, soaked and cooked) Instructions Prepare the Dough Combine fingerwarm water with fresh yeast, oil, and salt in a bowl. Add wheat flour gradually, reserving some for rolling out the dough. Knead until combined into a smooth dough. Cover and let rise for 45-60 minutes. Make the Corn Cream Filling Toast frozen corn with half the green chili in a dry pan until colored and slightly caramelized. Transfer toasted corn to a bowl and blend with grated cheese using a stick blender until creamy. Add lime juice and season with salt and pepper to taste. Assemble and Bake Preheat oven to 225°C (440°F). Divide risen dough into 8-10 equal portions. Roll each portion into circles approximately 0.5 cm thick and 15 cm in diameter. Spread corn cream on one half of each circle. Sprinkle black beans over the corn cream. Fold dough over to create semicircles. Press edges firmly with a fork to seal. Place on a baking sheet and bake for 15 minutes until golden brown. Notes Vegan option: Replace the cheese with a plant-based alternative to make these fully vegan. ...

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. ...

Spicy, sweet, sticky Korean-style tofu mince. Meaty texture with bold flavors, perfect over rice. Ingredients 1 block (300-400 g) firm tofu, crumbled 2 spring onions, chopped (plus extra for topping) 2 garlic cloves, minced 2 cm piece fresh ginger, grated (optional) thinly sliced carrot (optional) broccoli heads 1 tbsp gochugaru (Korean chili flakes) (15 ml) 1 tbsp gochujang (Korean chili paste) (15 ml) 2 tbsp tamari or soy sauce (30 ml) 1 tbsp brown sugar (15 ml) ½ tbsp rice vinegar (7.5 ml) ½ tbsp sesame oil (7.5 ml) 2-3 tbsp water (30-45 ml) oil for baking sesame seeds for topping rice to serve Instructions Preheat your oven to 200°C (400°F). Add crumbled tofu to a baking tray and drizzle with oil. Bake for about 20 minutes until crisp, checking and stirring periodically until you reach your desired crispness. You could also do this in an air fryer. Meanwhile, mix the gochujang, gochugaru, tamari, brown sugar, rice vinegar, sesame oil, and water together in a small dish to make the sauce mix. When the tofu is done, sauté the spring onion, garlic, and ginger in a pan until fragrant. Add the crispy tofu followed by the sauce mix. Stir in and cook down until thick and sticky. Serve immediately over rice, topped with extra spring onion and sesame seeds. Notes Meaty texture: For an even meatier texture, freeze the tofu block, then thaw completely before crumbling. This creates a more porous texture that absorbs flavors better. ...

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. ...

Crunchy homemade seed cracker with red lentils, carrot, and mixed seeds. Beautiful and nutritious. Ingredients 100 ml dried red lentils (1 dl) 300 ml mixed seeds (3 dl) (pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds) 1 carrot 100 ml potato starch (1 dl) 200 ml boiling water (2 dl) 50 ml rapeseed or olive oil (½ dl) 2 pinches dried herbs (rosemary, fennel, or dill) 2 pinches fleur de sel Instructions Soak dried red lentils in abundant water for 8 hours or overnight. Drain thoroughly. Preheat oven to 150°C (300°F). Grate the carrot and squeeze out excess moisture. Combine soaked lentils, mixed seeds, grated carrot, and potato starch in a bowl. Pour boiling water and oil over the mixture. Stir well and let rest for approximately 10 minutes to allow the mixture to swell and bind. Place a sheet of parchment paper on a baking sheet. Transfer the mixture and place another sheet of parchment paper on top. Roll the mixture between the two sheets to create a thin, even layer. Remove the top parchment sheet and sprinkle with salt and desired dried herbs. Bake in the center of the oven for 60-75 minutes until golden brown and crispy. Allow to cool completely. Break into pieces and store in an airtight container at room temperature. Notes Gluten-free: This recipe is naturally gluten-free when using gluten-free ingredients. ...

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 ...

Quick-roasted potatoes with crispy outsides and fluffy insides, served with white beans braised in white wine, leeks, cream, and melted cheese. A cozy weeknight dinner that feels luxurious. Ingredients For the Crispy Potatoes 1 kg floury potatoes 1 liter water 1½ tbsp salt 50 ml rapeseed oil (0.5 dl) For the Wine-Braised Cheesy Beans 200 ml panko breadcrumbs (2 dl) 2 tbsp butter 1 tsp dried thyme salt 1 small leek ½ tsp chili flakes 2 cans cannellini beans (or equivalent home-cooked white beans) 200 ml dry white wine (2 dl) 200 ml whipping cream or oat cream (2 dl) 200 ml aged cheese, grated (2 dl) Fresh thyme for garnish (optional) Instructions Make the Crispy Potatoes Preheat oven to 200°C (fan/convection). Bring salted water to a boil. Peel potatoes and cut into roughly 4 cm cubes (a medium potato divided into 4 pieces). Boil potatoes for exactly 4 minutes. Drain in a colander. Roughen the potato surfaces by gently tossing and shaking them in the colander. Toss with oil and roast in the oven for 20-25 minutes until golden on the outside and soft inside. Make the Wine-Braised Cheesy Beans Toast panko in 1 tbsp butter in a large frying pan until golden. Season with salt and set aside. Wipe out the pan. Thinly slice the leek and sauté in 1 tbsp butter with chili flakes, thyme, and drained beans until softened. Add white wine and let half the liquid cook off. When potatoes have 5 minutes left: add cream to the pan and let simmer for 3-4 minutes. Remove from heat and stir in grated cheese until melted. To Serve Serve the beans topped with crispy potatoes and toasted panko. Garnish with fresh thyme if desired. ...

Just like with hamburger buns, the functional aspect is important when it comes to hot dog buns. The sausage and the bread should bite off in the same bite, so the buns should neither be too chewy nor too large. This dough produces light-colored hot dog buns, but if you want a bit of whole grain in yours, you can use the hamburger bun dough instead and shape it into hot dog buns. ...

There are of course different opinions on what a good hamburger bun should be like. I think they must be really soft so you can easily take a bite. These buns have a bit of whole grain in the dough. If you want yours lighter, you can instead use the hot dog bun dough and shape it into hamburger buns. Ingredients Dough 10 g fresh yeast (5 packets instant yeast) or 3 g instant yeast 350 g cold water (3.5 dl) 15 g butter (1 tbsp) 15 g honey (2 tsp) 100 g whole spelt flour or graham flour (2 dl) 400 g bread flour (6½ dl) 10 g salt (1½ tsp) For Brushing 1 egg, whisked 1 tbsp water (15 ml) pinch of salt optional: sesame seeds to sprinkle on top Instructions Mix all dough ingredients in a bowl, by hand or for a few minutes with a dough mixer on low speed (cut the butter into thin slices to make it easier to incorporate into the dough). Cover the bowl with a lid or plastic wrap and let the dough ferment at room temperature for about 45 minutes. ...

Because there are very few steps in this recipe, there isn’t much that can go wrong. The most important thing is that the sourdough starter is really bubbly and lively when you mix the dough. The warmer the dough is, the faster it ferments, so if it’s very warm indoors, shorten the rising times. You can easily replace some of the wheat flour with another type of flour - up to a third of the flour amount can be substituted without significantly affecting the baking. ...

Of course, it’s difficult, if not impossible, to replicate at home the super-hot oven used when baking naan bread the traditional way. But you can get pretty close! This recipe uses both a frying pan and the oven - first pan-frying to get the right surface, then finishing in the oven. If you want, you can skip the frying pan step, and the bread will still turn out well. Ingredients Dough 3 g fresh yeast (3 pinches) or 1 g instant yeast 200 g cold water (2 dl) 25 g neutral oil (2 tbsp) 50 g yoghurt (½ dl) 6 g salt (1 tsp) 4 g sugar (1 tsp) 300 g wheat flour (5 dl) For Brushing 25 g melted butter optional: 1 garlic clove, minced optional: nigella seeds to sprinkle on top Instructions Mix all dough ingredients together in a bowl. The loose dough doesn’t need to be kneaded, just stirred until it just comes together - either by hand or with a dough mixer. Cover with a lid or plastic wrap and let the dough ferment at room temperature for about 8 hours. ...

These breads are fairly small, smaller than the ones you get at the kebab shop on the corner, but that’s quite practical. If you want larger breads, you can of course make them bigger. The point of pita bread is that you should be able to stuff food into it. That’s why it’s important that the breads split and puff up into balls in the oven. And for them to do that, they must be as even as possible when you shape and roll them. Normally, I think bread should be baked thoroughly and get lots of color, but that doesn’t apply to pita bread. If you bake them too much, they just become dry and break apart. ...

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. Notes Make it vegan: Replace the egg with 3 tbsp aquafaba (45 ml). ...

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

Swedish-style patties made with root celery, chickpeas, and apple. Served with browned vegan butter and lingonberries. Ingredients 250 g root celery (celeriac) 200 g cooked chickpeas 1 apple 2 tbsp miso paste (30 ml) 50 ml chickpea aquafaba (½ dl) 200 ml breadcrumbs (2 dl) 2½ tbsp cornstarch (maizena) (37.5 ml) salt to taste black pepper to taste 1 yellow onion To Serve browned vegan butter raw stirred lingonberries roasted chickpeas seasoned with smoked paprika Instructions Set the oven to 200°C (400°F). Halve and core the apple and place the halves on an oven-safe dish with the skin facing up. Bake until the apple has a soft core (about 15 minutes). Wash and scrub the root celery thoroughly to remove dirt and cut away “pits” that are difficult to scrub clean. (If you want to peel off the skin that’s fine too, but you’ll lose a bit of flavor). Then grate the root celery using the coarse side of the grater. Finely chop the onion. Drain the chickpeas in a strainer and let drain, but save the aquafaba for later. Blend the chickpeas with the apple into a paste. Mix the chickpea paste with the root celery and add yellow onion, miso paste, salt, aquafaba, black pepper, cornstarch and breadcrumbs. Let the mixture stand for 20 minutes so the breadcrumbs swell. Test fry one celery patty. The mixture should be easy to form into “potatisbullar” while not being too compact. If it’s too loose, add a little cornstarch and breadcrumbs. Taste and add more miso, salt and pepper if desired. Form into patties and fry or bake until golden and crispy. Serve with browned vegan butter, raw stirred lingonberries and roasted chickpeas seasoned with smoked paprika. Notes Texture: The mixture should be easy to shape but not too compact. Adjust with cornstarch and breadcrumbs as needed. ...

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. Notes Topping ideas: See Pizza Toppings for recipe combinations to pair with this dough. ...