Overnight

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. This is the basic recipe for breakfast rolls that can be varied endlessly. You can replace part of the flour with another type (for example up to half with whole grain flour). You can also sprinkle different types of seeds and kernels on top (like sesame seeds and sunflower seeds) - brush the dough balls with water first so they stick better. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. You can think of this dough as a base dough that can be varied however you like. For example, you can replace 100-200 grams of the wheat flour with some type of whole grain flour. You can also roll the baguettes in seeds before putting them in the oven, for example sesame, sunflower, or poppy seeds. And by the way, don’t hang up on them having to be overnight - it works just as well to make the dough in the morning, let it ferment during the day, and bake in the afternoon. ...

⚠️ 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 ...

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 ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Naan bread is great to tear pieces from and dip in a stew, and it’s absolutely best freshly baked. Ingredients 250 g cold milk (2.5 dl) ½ tsp dry yeast 10 g honey 1 tsp salt 350 g special wheat flour (vetemjöl special) (6 dl) Instructions Weigh up the milk 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 ferment at room temperature for about 8 hours. Set the oven to 230–250°C, convection. Place a tray in the oven so it also gets hot. Turn the dough out onto a lightly floured surface, and divide it into 10 pieces weighing 55–60 g each. Roll out each dough piece into a round bread. If you let the dough rest a bit between rollings, it’s easier to get the breads thin. Take out 2 pieces of parchment paper and place 5 on each. Pull the parchment paper onto the hot tray. Bake one tray at a time in the middle of the oven for 4–5 minutes. Cover the baked breads with a towel or aluminum foil so they don’t dry out. Source: Maria Blohm, Långjäst och lättbakat ...

⚠️ 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 ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Traditional Swedish Lent buns with cardamom, filled with almond paste and whipped cream. They’re also excellent to eat as a plain bun with coffee. Ingredients Buns 300 g cold milk (3 dl) 1 tsp dry yeast ½ tsp salt 1 tbsp cardamom (kardemumma) 100 g granulated sugar 150 g room temperature butter 600 g special wheat flour (vetemjöl special) (10 dl) 1 egg for brushing Filling 100 g sweet almonds 100 g powdered sugar 1 tsp vanilla sugar 1 pinch salt 2 tbsp cold water 500 ml heavy cream (5 dl) Instructions Buns Weigh up the milk 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 12–14 hours at room temperature. Turn the dough out onto a lightly floured surface, and divide it into 10 parts weighing 110–120 g each. Roll them round, and place them on a tray lined with parchment paper. Place a towel on top and cover with plastic wrap or a large plastic bag. Let the buns rise for 1½ hours at room temperature. Heat the oven to 230°C, convection. Brush the buns with whisked egg. Bake them in the middle of the oven for 10–12 minutes. Let cool if you’re going to make semlor from them. Filling Place sweet almonds, powdered sugar, vanilla sugar, and salt in a food processor, and run them until the almonds have become a fine powder. Then add the water and run again until you have a loose almond paste. Cut a lid on each bun. Hollow out the buns a little and fill them with the almond paste. Whip the cream and distribute over the buns. Press the lid back on, and optionally dust with powdered sugar. Source: Maria Blohm, Långjäst och lättbakat ...

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. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Soft and chewy wheat tortillas. Make the dough in advance, then roll and fry on taco night. Ingredients 400 g special wheat flour (vetemjöl special) (7 dl) 1 tsp salt 30 g flavorless oil (e.g., rapeseed oil) 200 g boiling water (2 dl) Instructions Boil the water. Weigh up the other ingredients in a bowl. Then pour the boiling water into the bowl. Mix the dough immediately, either in a stand mixer or with a spoon, spatula, or dough scraper. Make sure it’s well mixed and that no flour is left dry and unmixed anywhere. Wrap the dough in plastic wrap, or place it in a plastic bag. Place the dough in the refrigerator for 8–24 hours. Divide the dough into 10 pieces weighing 65 g each. Roll each dough piece round and then roll it out thin. Fry the tortilla breads on high heat in a dry pan. First fry about 30 seconds on each side and then 30 seconds more on each side. Then they “puff up” and are ready. Stack the breads on top of each other. Cover them with a clean towel or aluminum foil, so they don’t dry out. Source: Maria Blohm, Långjäst och lättbakat ...