eva_stockholm's blog

Finally a good blueberry year in the Swedish mountains! After three or four very poor berry years, the woods and the lower mountain slopes are carpeted with luscious, ripe blueberries- some of them the size of grapes. The taste is intense, heightened by slow ripening during the long days and short nights of the the sub-arctic summer. (I am a bit too far south for proper midnight sun, but close enough).

Having stacked the freezer with enough jam to last us for the winter as well as for another stretch of poor berry years, I wanted to use some fresh berries in a bread.

Bakers share recipes on knead-to-know basis.

Here are two recipes for typical, traditional Swedish breads- "Limpa" and "Honokaka" Both breads are on the sweet side (As opposed to crispbread - "knackebrod"- Swedish soft bread traditions are not altogether "healthy" - poor fibre content and often too much sugar for modern tastes). All the same, these breads make a great occasional treat, and they go very nicely with savoury toppings and sandwich fillings. Try the "Honokaka" with smoked salmon or fresh shrimps or "Limpa" with thin slices of spicy sausage or smoked ham.

Hi,

I just wanted to share a successful (provided you are VERY fond of bananas) experiment: the "bananas only" bread.

This is not a proper recipe, but more of a method.

Take any wholewheat or dinkel rolls recipe (if you are using a sourdough process, follow standard procedures until you reach the "baking day" or "final dough" stage). Then substitute ALL liquid in the recipe with equal volume of mashed, ripe bananas. Omit any sweeteners or fats included in the recipe - the bananas are moist and sweet enough - but do include salt.