A recipe that are split on two days and makes maybe 15 breads.

Maybe do the recipe in half if you want to try it out first.

You will need:

1 liter water, not to cold

1 dl sourdough starter

300 gram coarse rye flour

300 gram fine rye flour

600 gram fine whole grain wheat flour

18 gram unrefined sea salt

I have used different kind of flours every time, when I find an exciting Swedish heritage flour, from older kinds of grains, that are somewhat like the flours above in consistency, I mix and match freely. Can be a good idea to write down what you use in case of phenomenal taste.

Day one:

Stir the sourdough starter into the water and then add the salt and some of the flour, whisk a bit then add the rest of the flour and stir to an even dough. Put a lid on and have it in room temperature for about 4 hours, every 60 minutes fold the dough once, you will fold it three times. Put in the fridge overnight with the lid on.

Day two:

Cut the dough into smaller pieces, bake in some more flour if needed, but they should be a bit “loose”. Use some more of the fine whole grain wheat flour. Use the rolling pin and roll out the pieces on a baking sheet on top of a wet towel so it won’t move around that much. Make them pretty thin. Use a knobbly rolling pin or a fork to make holes, so it won’t blow up and be thick.

We had a lot of baking sheets and made all the breads ready, so we just could put them in the oven as soon as possible.

Put into the oven at 250 degrees Celsius for about 8 minutes.

When all of them are done, turn off the oven and let them dry in the “after heat”, let the hatch be a little bit open to let out the moist.

Here is the short video where we make these, not a tutorial though!

A traditional Swedish flatbread, common all year around but especially at Christmas or Easter. From my grandmothers recipe-book.

This is a Gigantic batch. This will result in around 80 small ones or 40 big ones. We suggest maybe making it on only one liter of milk the first time, so cut the recipe in thirds.

3 Liter Milk

200 g butter

1 package of yeast, 50 grams

3 tbs of crushed Anise and Fennel

3 dl sugar

3 tbs scandinavian light syrup (read more about it here)

1 tbs salt

2-3 tbs ammonium carbonate (raising agent)

1,5 Liter Sifted Rye flour

6 Liter Wheat flour

Melt the butter and add the milk, heat until finger warm, pour the milk/butter blend on top of the yeast in a bowl and stir.

Add spices, sugar, syrup, salt and ammonium carbonate and stir a bit.

Add the flour slowly, maybe you don’t need it all, until the consistency is nice, it should be quite loose but still workable.

Let it ferment/rise for about one hour/until done.

Take a fourth of the dough and bake it a bit in flour on the table, split it in smaller pieces and make balls.

Use the rolling pin to roll them out to thin circles, dab them with a fork if you don’t have one of those knobbly rolling pins and then bake them in a wood burning oven or one of those frying things that we used, see picture below. Or maybe a pizza oven.

Here is a link to a small video that shows the process in more detail, not sure if its the best video to link to but it was the first one i found. The difference from us is that they are making Crisp Flatbread, they are cutting the finished bread into pieces which you dont do with the soft one, those we just fold.

She is using huge amounts of flour, I have never used that much but it needs flour so it wont get stuck on the table. Notice the tools she is using and how skilled she is at getting the dough rolled and then into the oven. The video

Here is the little video where we make our flatbreads, not a tutorial though!

The dough:

• 150 gram butter, room temperated

• 1,5 deciliter sugar

• 1 teaspoon vanilla powder

• 3,5 deciliter wheat flour (about 210 grams)

• 1 teaspoon baking soda

• 1 ml salt

• 2 tablespoons golden syrup

The filling:

• 500 gram blueberries

• 2 teaspoons potato starch

• 2 tablespoons sugar

How to:

Heat the oven to 175 degrees Celsius

Blend the soft butter and the sugar in a bowl with a fork

Add the dry ingredients and the syrup and blend to a dough with a spoon/fork or with your hands.

Press out the dough evenly and up on the edges in a pie plate or pie dish, (If that is what you call it?), that is about 24 centimeters in diameter

Put the pie in the oven and let it bake until the dough has stopped “boiling” and gotten a nice golden color, maybe 10-15 minutes.

Put the berries in a bowl with the sugar and the starch, stir

Pour the berries on top of the now golden pie dough and spread out.

Put the pie back in the oven, lower down, and let it be until the blueberries are cooked, maybe 20-30 minutes.

The original recipe had the bottom in the oven just a little bit, while I have it there until its golden brown, to get more caramel taste.

To protect the already golden crust on the sides the second round in the oven I always place the dish on an aluminum foil and fold the foil cover the edges on the pie, so they don’t burn. See it here in the video. The blueberries are still exposed to the oven but the edges all around are covered with the foil and will therefore not be burned and delicious.

Eat together with the Raw vanilla sauce!

See the recipe to the Raw Vanilla sauce here.

We always use organic when it comes to everything derived from plants because of the pesticides and herbicides they use in “conventional” farming

Maybe 3-4 servings

You will need:

• 2 egg yolks

• 2 tablespoons sugar

• 1 teaspoon or more of pure vanilla powder

• 2 deciliter whipping cream

Whip egg yolks, sugar and vanilla to a fluff

Whip the cream pretty hard (but not to butter!)

Pour the egg-blend into the cream and stir.

 Eat togehter wtih this Blueberry Caramel Pie!

Happy eating!

We always use organic when it comes to everything derived from plants because of the pesticides and herbicides they use in “conventional” farming

• 2 kg Rhubarb

• Juice from 2 lemons

• 6 dl water

• 2 cinnamon bark rolls

• 1 kg sugar

Sterilize the bottles, put in cold oven and then 100 degrees Celsius for about 20 minutes.

Wash and cut the rhubarb into small pieces, put it in a pot together with water, lemon juice and the cinnamon bark rolls, let it boil for about 15 minutes, until the rhubarb are soft and stringy.

Strain and let it stand for a while and drip until the mass feels sort of dry.

Add sugar into the cordial and then boil once more to melt the sugar and remove any foaming (it makes the cordial or jam to mold easier).

Pour into hot sterilized bottles.

Here is the video where im making my cordial: https://youtu.be/T6TLt9QQXrQ?si=OtQfES1_RzMvKO73&t=1839

In this recipe, Rhubarb compote or Rabarber Kräm

In the video I used Red Gooseberries, but you can use whatever fruit or berry you want. Rhubarb and strawberries are nice together for example. Sometimes I add some blueberries or black currant into the rhubarb compote to get that nice red colour.

• Rhubarb

• Organic Sugar

• Organic Potato starch or Organic Corn starch

• Extra flavor like cinnamon bark or cardamom

Chop the rhubarb in pieces and put in a pot, add water so it is just below the top rhubarbs. Add the cinnamon bark or cardamom or another flavor you want. Or no flavor.

Let simmer for about 10 minutes until the rhubarbs are soft and stringy.

Add sugar until happy with the sweet and sour balance and then add potato starch until a nice thickness. Let it simmer for a minute more.

If you use corn starch, mix it with some water in beforehand and then add in together with the sugar, let it simmer for at least 5 more minutes.

Let it cool

Put some in a bowl and then pour cream (not whipped) or milk, or milk and cream together on top. Eat!

We eat if for Fika or dessert.

 Heres the video where I make Gooseberry compote: https://youtu.be/T6TLt9QQXrQ?si=fDAat1rKGf7mjC6v&t=102

• 3,6 dl water

• 2 dl acetic acid 12%

• 3,3 dl organic sugar

• 0,5 dl salt

• 1 kg cucumber

• Dill flowers

• Mustard seeds

Mix water, acetic acid, sugar and salt, stir until the salt and the sugar are dissolved.

Wash the cucumbers and cut into slices, the thicker the crispier.

Alternate cucumber, dill flowers and mustard seeds in a jar, that would fit about 1000 ml. Pour the brine over the cucumbers. Close the lid and put in a dark and cool spot, you can eat the cucumber already after about two-three weeks but can store them up to a year or more.

See the video of the procedure here: https://youtu.be/mkNjUgTe2eo?si=iZMskHmm2k3j_Rri&t=790

• 1 kilo blueberries

• 500 gram organic sugar

• 1 deciliter water

• 2 tablespoons organic lemon juice

• 10 gram gelatin (I used powder) + 0.5 deciliter water

Sterilize the jars in the oven, 100 degrees Celsius for about 20 minutes or so. Put the jars in before you start to heat the oven.

Simmer the blueberries with the water and the sugar for about 15-20 minutes. Grandma said, do not stir, shake, but I stirred a bit in the beginning to mix in the sugar and then in the end to mix the gelatin. I guess she never made jam with gelatin ;)

Put the gelatin in about 0.5 dl of water, if the gelatin still feels like a hard cake, add a bit more water so it feels a bit loose.

After 15-20 minutes remove the pot from the heat, let it cool a few minutes and then add the lemon juice and the “wet” gelatin. Stir so it will be mixed properly.

Pour hot jam into hot jars, make sure that the jars are not too hot in comparison with the jam, then they will crack.

Put them up side down to prevent air to get into the jars.

Store cold.

Eat.

I have never made jam with gelatin before so I can’t say what kind of shelf-life it will have, just have to wait and see, if we don’t eat it before it happens of course!

See the video of the procedure here: https://youtu.be/mkNjUgTe2eo?si=_HQyqFE_68VcMHvG&t=902