Awesome Swedish Rye-and-Wheat Overnight Breakfast Rolls

  So recently I have been wanting some Swedish-style breakfast bread rolls that tend to contain rye or whole wheat, and which are awesome slathered with butter, loaded with cheese or charcuterie, or even jam (but maybe not all at the same time), and go amazingly well with hot tea or coffee on a cold winter morning.  Now, these rolls aren’t really something that you buy … Continue reading Awesome Swedish Rye-and-Wheat Overnight Breakfast Rolls

Folded Cheese Sourdough Bread (with just a touch of garlic)

First of all, let me tell you, fellow cheese freaks – you need to make this bread. You need to make it because it turns out gorgeous, because it takes so very little effort, and because it tastes so incredibly cheesy, it borders on being hard to describe.  I’ll try though!  Have you ever bought that pretty loaf of “cheese bread” in the bakery, and … Continue reading Folded Cheese Sourdough Bread (with just a touch of garlic)

Two-Fifths Sourdough Rye, and Some Baking Myths

This week, winter has finally and properly come to Stockholm. We have -15C in daytime, sparkling white snow everywhere – it only really sparkles when the temperature outside is way below 0C – and the city is bright and beautiful and inviting to wander out and around in, now that there is no more horrible wet and dark November muck that lasted entirely too long … Continue reading Two-Fifths Sourdough Rye, and Some Baking Myths

How (not) To Glue Yourself To Kitchen Counter (adventures with rye bread)

This post is dedicated to all those well-meaning bread-baking books and blogs which I have consulted regarding baking rye bread.  They have all been full of good and helpful (no sarcasm) tips and explanations, and the result of my efforts has been lovely and very, very worthwhile. In fact, these worthy sources have even mentioned, offhandedly, that rye dough tends to be sticky but that … Continue reading How (not) To Glue Yourself To Kitchen Counter (adventures with rye bread)