A Stir The Pots Post

Svenska brød bakning – Goddag på dig!

by | Feb 20, 2010 | Bread

No, I'm not learning Swedish… But Swedish bread preparation is on my radar. Today I have been baking some loaves found on Martin Johansson's blog, by way of Petra. Danke sehr!

Bread is a simple language on its own; flour, water, salt. And Google translate can help a lot if you weren't born in Stockholm or Bavaria. Actually, I was born in Germany! Well, never mind. Back to bread.

I may have to ask my friend David to pick up a copy of Martin Johansson's book for me when he and his wife go on vacation in Sweden; but in the meantime I am going to bake as many of the varied formula's this blogger and baker has offered.

Here is what I made today, his PROTOTYP No 1, with the only difference my use of white whole wheat flour that Petra mentions, and some rye to substitute for his suggested 60/40 Swedish specialty flour mix.


And this interesting loaf reminded me of the Bauernbrot I saw being made in Switzerland some years ago, with only a single bulk ferment and directly shaped and finally baked. Interesting… 




  1. Anders

    My name is Anders and I bake and I come from Sweden. I translated the recipe to German for Ulrike at http://ostwestwind.twoday.net/ so if you need any help with Swedish recipes, don’t hesitate to ask.

  2. Petra aka Cascabel

    Great job! Tomorrow I’ll bake this bread again using darker wheat flour (type 1050 instead of 550).


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