Scandinavian Bread
A Danish rugbrød the texture of dark wood. A Swedish limpa with anise and orange. A Norwegian flatbread that lasts the winter. Bread in the cold north was always a way of keeping food, and it still is.
Featured scandinavian bread recipes
- Rugbrød, the Danish rye — Iris · Copenhagen · A long-fermented whole-rye loaf packed with seeds. Sliced thin, eaten daily.
- Swedish limpa, anise-orange rye — Iris · Stockholm · A lighter rye loaf scented with anise, fennel, orange peel. Christmas table standard.
- Knäckebröd, the Swedish crispbread — Iris · Stockholm · A docked, holed flatbread baked thin enough to break into shards.
- Lefse, Norwegian potato flatbread — Iris · Oslo · Mashed potato, flour, butter — rolled paper-thin, griddled. Folded around butter and sugar.
- Cardamom braid, Swedish — Iris · Stockholm · A yeasted braid with crushed cardamom in the dough. The afternoon coffee staple.
- Finnish pulla, sweet cardamom loaf — Iris · Helsinki · A milky cardamom-perfumed sweet bread. Twisted braids or buns.
- Flatbrød, Norwegian winter staple — Iris · Bergen · A barley-and-oat flatbread baked dry. Kept for months. Eaten with butter and brunost.
- Joulutorttu, Finnish star pastry — Iris · Helsinki · Puff pastry windmills around prune jam. December everywhere in Finland.
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Scandinavian across the edition
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