Knækbrød – Crispbread

We always had Knækbrød or crispbread in the kitchen cabinet. It is a hard bread that does not go bad or stale as quickly as standard bread.  So if you run out of fresh bread, it is nice knowing that the crisp bread is in the kitchen cabinet. Knækbrød is a great alternative to have for either breakfast, lunch snack or dinner. 
This crispbread recipe is a treat for me to make.  It is very easy to make. I love tasting all sorts of seeds every time I take a bite. Plus, I can customize the crisp bread with all sorts of seeds if I want to.
Ingredients:
  • 1/2 cup sunflower kernels
  • 1/2 cup pumpkin seeds
  • 1/2 cup sesame seeds
  • 1/2 cup hemp seeds
  • 1/2 cup flax seeds
  • 1/2 cup oatmeal
  • 9 oz ryeflour
  • 3/4 cup water
  • 1/2 cup olive oil
  • 2 tsp salt
  • 1 tsp baking powder
See our video to see how Karen Grete make Knækbrød
Instruction:
  1. Mix all the seeds, add rye flour mixed with salt and baking powder. 
  2. Add water and oil and mix for 2-3 min. 
  3. Finish mixing by hand on a floured surface and divide it into 2 portions. 
  4. Roll it out between parchment paper.  
  5. Place it on a buttered and floured baking sheet and cut it with a knife to aprox. 1.5″ x 3″ (4cm  x 7.5cm)
  6. Bake it at 400F for approx. 15 min.
We suggest to butter the crisp bread.  However there are all sorts of toppings to add such as preserves, honey, cheese and cold cuts.

Nordic Nut Bread Recipe – Paleo Bread Recipe ( Stone Age Bread Recipe or in Danish Stenalder Brød )

In Denmark, we eat a lot of Rye bread.  I had it everyday growing up in Stege for either breakfast, lunch, or dinner.  Just like Rye bread the Nordic Nut Bread (sometimes called Stone Age Bread or Paleo Bread ) is very filling compared to white bread. If you like rye bread then you will enjoy this Nordic Nut Bread for sure.  Plus it healthy!

Making Nordic Nut Bread is very easy to make. What is interesting about the Nordic Nut Bread is that it does not include any flour or yeast.   So you won’t have to wait for the dough to rise. If you have extra seeds to set aside for baking then you can prepare some of the ingredients in advance. The preparation time is about 15 minutes. 

 ♥ Ingredients ♥
  • 3 1/2 oz (100 g) walnuts, chopped
  • 3 1/2 oz (100 g) almonds, chopped
  • 3 1/2 oz (100 g) flax seeds
  • 3 1/2 oz (100 g) poppy seeds
  • 3 1/2 oz (100 g) sunflower seeds
  • 3 1/2 oz (100 g) sesame seeds
  • 3 1/2 oz (100 g) pumpkin seeds
  • 1 1/2 tsp salt
  • 1/4 (1 dl) cup extra virgin olive oil
  • 5 eggs

Directions:
  1. Chop the bigger nuts (almonds and walnuts) before you mix them with the rest of the nuts.
  2. Mix the nuts and seeds with salt, oil and 5 eggs.
  3. Line baking form with baking paper. Spray the form with oil or butter it.
  4. Place the dough into the baking form.
  5. Bake it at 350F for approx. 1 hour.
  6. Let it cool before you slice it.

Serve plain or with butter, cheese or cream cheese.

The only thing is nuts can be expensive and there are a lot of nuts to gather to make this bread! Because this bread includes a variety of seeds, you can get creative and try various other seeds that are not listed below. This is great if you are allergic to certain seeds.  We were thinking peanuts or pine nuts might be fun to substitute in the future. Enjoy!

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How to make St Lucia Buns ❆ A Swedish Saint Lucia Saffron Bun Recipe ❅ Lussekatter

St Lucia Day is the “beginning” of Christmas (Jul) in Sweden.  St Lucia celebrations includes the Swedish saffron scented buns called Lussekater or Lussebullar.


Ingredients:   

  • 1 teaspoon of saffron
  • 1 teaspoon of vanilla
  • 1 1/3 cup of milk
  • 1/2 cup sugar
  • 1 teaspoon of salt
  • 1 pkg. of dry active yeast
  • 4 cups all-purpose flour
  • 3 eggs
  • 1 stick of butter
  • 1 cup of raisins
  • extra  raisins to decorate

We hope you enjoyed the St. Lucia recipe! Which is your favorite way to eat saffron buns….milk, coffee, tea or something else? Let us know in the comments!
xoxo,
Karen Grete and Heidi

Giraffe Bread Recipe

A fun bread to slice.  Most children love it. Perfect for a children Jungle themed party.  Easy to make with only one rise in an hour.

 
Ingredients:
3 cups flour
1 cup milk at 110F
1 extra large egg
2 tbsp. olive oil
1/2 tsp salt
1/8 cup sugar
1 pkg. dry yeast
Instruction:
Combined the ingredients, then divide the dough and mix 2/3 of the dough with the coco powder and 2 tbsp milk. Cut white dough and cocoa dough into 4 pieces and roll them. Roll the white dough flat and combine it with the cocoa dough. Cut the four rolled pieces in 1/2 and place them in the buttered bread pan. After it has risen for approx. 1 hour, brush with melted butter and bake in the oven at 375F for approx. 1/2 hour.


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Flatbraud – How to Make Icelandic Rye Flatbread

Flatbread (flatkökur or flatbarud in Icelandic or pottbraud) is the oldest type of Icelandic bread. The tradition of baking flatbread in Iceland dates back to the settlement in 874 AD. Flatbread is especially popular in Iceland during the mid-winter festivals called Thorrablot during the month of Thorri, which are held in Iceland during January and February.  The Thorrablot begins with Husband’s Day and ends on Woman’s Day.


The Flatbred can be bought in every grocery store in Iceland, and it is most often served with butter, smoked lamb, smoked salmon or trout.

 See Karen Grete preparing the Icelandic Rye Flatbread
in our YouTube video
The ingredients for the flatbread are:

  • 1 1/2 cup rye flour
  • 1 cup whole wheat flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 1/8 cup boiling water

Instruction:

  1. Combine and mix together the following, rye flour, salt, baking powder, and gradually add the boiling water. 
  2. Knead the dough firmly to a smooth ball without cracks and does not stick to the counter. 
  3. Roll out the dough till approx. 2 mm thick. Place a plate on the dough and cut it out to round cakes.  
  4. In order to prevent air bubbles to form on the flatbread you pierce it with a fork.
  5. Heat a hotplate or frying pan (without any oil or butter) and bake each cake at a very high temperature until there are black spots on the side, which is facing down.  Then flip it and bake it on the other side, till it also has black spots.
  6. Quickly dip the flatbreads into lukewarm water.

  7. Stack them under a damp cloth to prevent them from drying out.

Enjoy the flatbread with your favorite topping.  We served the flatbread as appetizers with smoked salmon and capers.

Danish Cinnamon Bread – Kanelbroed

Baking Danish Cinnamon bread on a Sunday morning just makes the house smell good.  We always enjoy eating the delicious freshly baked cinnamon bread for breakfast or during the day.  Plus we spread on some butter and eat it with a cup of coffee.  Biting into a slice of baked bread is crunchy on the outside and soft and sweet in the middle, and then there is plenty of icing on top.  The bread usually does not last long on the weekend. But that is ok! I am happy to make it the following weekend!

See Karen Grete make this 
delicious cinnamon bread
Ingredients:
  • 1 cup milk 
  • 4 tbsp butter
  • 1 pkg yeast
  • 1 egg
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 – 2 1/2 cups flour
  • 1/2 tsp cardamom
  • 1 tsp cinnamon
Filling:
  • 8 tbsp soft butter
  • 1 tbsp cinnamon
  • 1/3 cup sugar
Icing:
  • 1/4 cup boiling water
  • 1 3/4 cup confectionary sugar
Kitchen Utensils
  • 1 loaf pan
  • Mixer
  • Knife
  • Rolling pin
  • Saucepan
Instruction:
Add some of the milk and the butter to melt in a pan on the stove. Remove it from the stove and add the cold milk till finger warm.  Then add the yeast and stir well to get it dissolved. 
Mix the flour with the spices, sugar and salt.  Add the remaining milk as well as the egg to the yeast mixture and add 2/3 of the flour mixture. Stir it into a uniform dough, and knead the dough by hand or in a mixer. Finally Knead it with the remaining flour on a floured surface. Let the dough rise in a warm place covered with a cloth for approx. 30 minutes.
Filling: Mix the sugar with cinnamon and stir in the soft butter.
Roll out the dough on a floured surface to approx. 1F long and 1/2F wide. Spread the cinnamon/butter mixture on the dough. Roll it up and seal the seam of the log gently with your fingers. Place the bread in a buttered/floured pan, cover it with a towel, and let it rise till double in size.
Slice the top of the bread and place it in the oven at 400F. Let it bake for approx. 25-30 minutes. 

Take the bread out of the oven and tap it on the bottom. If it sounds hollow, it is finished baking.

Leave the bread in the pan for approx. 5 min. and then let it cool down on a rack.   Let cool completely before slicing, or the bread will fall apart.

Stir the powdered sugar with a little water to a glaze and pour it over the bread.  

Finally slice the bread and spread it with butter.

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


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Danish Wholegrain Rye Bread- Fuldkornsrugbrød

In Denmark, we eat dark sourdough rye bread as open-faced sandwiches with cold cuts, cheeses and other toppings at least once a day.  I grew up eating rye bread with our sandwiches every day for lunch. 

There are different variations of sourdough rye bread.  The following wholegrain rye bread recipe is a sourdough rye bread.  This recipe is fast and easy to make.  To give the bread extra flavor I sprinkled sunflower. I like the added extra flavor of sunflower seeds.  However, the sunflower seeds are optional too.

Below is my recipe of the Danish Wholegrain Rye Bread.
 See Karen Grete prepare this delicious 
Danish Wholegrain Rye Bread on our YouTube video

Ingredients:
Makes 1 bread

  • 2 cups  water
  • 1 cup wholewheat flour
  • 1 cup  rye flour
  • 1 cup chopped rye kernels
  • 1/2 cup sourdough
  • 1/2 cup sunflower seeds
  • 1/2 cup flax seeds
  • 1 pkg yeast
  • 1 tbsp dark molasses
  • 1 tsp salt

Directions:

  1. Put the sunflower, flax seeds and rye kernels into a pot.  Add enough water to cover the mixture. Boil the mixture for approx. 5 min or until the grains are soft. 
  2. After the mixture has been cooking for 5 minutes, pour it into the mixing bowl, and let it cool down a little.  Add the rest of cold water into the mixture as it is cooling down.
  3. As soon as the mixture is finger warm add the salt, molasses, and 1 cup of the flour. Then mix the mixture.
  4. Next add 1/2 cup sourdough and 1 pkg of yeast into the bowl and mix it again.
  5. Finally add the last 1 cup of flour.  If it is too wet add a little more flour, so it can keep its shape. Mix the mixture for about 5 to 10 minutes.
  6. Spray the baking pan with oil and sprinkle with flour. 
  7. Pour in the dough and let it rise for 1-2 hours. 
  8. After the bread has risen slice the bread across. 
  9. Brush the bread with cold water and sprinkle it with sunflower seeds.  
  10. Bake the bread in the oven for approx. 1 hour 15 min at a degree of 375F.
  11. Take the bread out of the oven, remove it from the form and place it on a rack to cool down before you put it in a plastic bag or a bread box.
 

You might want to wait till the next day before you slice the bread.

As you can see in our YouTube video that I enjoyed the bread with just butter.  That is how good this recipe is!  Of course if you like to have a simple sandwich just with cold cuts or a delicious smørrebrød this bread is great for this too.  Be sure to check out our selection of smørrebrød to see the variety of possibilities.

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


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Varme Hveder – Danish Hot Wheat Buns

 

The Danish holiday (Store Bededag Great Prayer Day) celebrated on the 4th Friday after Easter. In the year 1686 the Danish King Christian decided to collect certain holidays into one big day called Store Bededag. This way the Danes had more days to work.

It was the tradition to buy “varme hveder” the evening before Store Bededag, because the bakeries were closed on holidays, and people bought the bread for the following day

Today we still have the tradition of eating “varme hveder”, Thursday evening before the actual holiday, Friday.

 
Check out our YouTube video  
to see how Karen Grete prepares these traditional holiday buns

                           

Varme Hveder – Warm Wheat Buns 
Ingredients:
  • 2½ dl flour
  • 6 oz milk
  • 1 egg
  • 1 1/4 tsp yeast
  • 1/4 tsp salt
  • 2 tsp sugar
  • 1/2-1 tsp cardamom (according to taste) 
  • 4 tbs butter

Instruction:

  1. Mix the warm milk with 1 1/2 tsp yeast, 1 tsp sugar.
  2. Mix the flour with 1/2-1 tsp cardamom, 1 tsp sugar and 1/4 tsp salt. 
  3. Add the egg and the melted butter to the milk and pour it all into the flour.
  4. Knead the dough for about 10 min, cover it with a towel, and let the dough rise for about 1 1/2 -2 hour.
  5. Roll the dough and cut it into 8 buns. Leave the buns in a pan sprayed with oil and dusted with flour. Cover it up and let the rise for 1-2 hours.
  6. Bake the buns in the oven at 400F for about 20- 25 minutes. Let them cool a little and cut them in two pieces.
  7. Place the cut buns in the oven for about 5-6 min on a baking sheet at 400F.

  8. Serve the buns hot (or cold) with butter and jam or cheese with coffee or tea.Enjoy!

Kanelbullar – Swedish Cinnamon Roll Twists – Kanelsnurror

 

Swedish Cinnamon Roll Twists

 Ingredients

  • Approx. 7 cups of all purpose flour
  • 1/2 tsp salt
  • 2/3 cup sugar
  • 3 1/2 tsp yeast
  • 2 cups lukewarm milk
  • 1 egg
  • 1 tsp cardamom
  • 10 tblsp melted butter
  • approx. 1/8 cup cinnamon and sugar
  • Egg wash and pearl sugar


 
Click on our YouTube video tutorial

Instruction:

  1. Mix the flour with milk, sugar, etc. and knead untill smooth. 
  2. Let it rise for about 1 – 1.5 hour. 
  3. Roll out the dough, spread it with butter and dust with sugar and cinnamon.
    If you don’t have pearl sugar. you can sprinkle regular sugar too.

  4. Shape the buns.
  5. Brush them with egg wash and sprinkle with pearl sugar.
  6. Let the buns rise for approx. 45 min.  
  7. Bake them at 450F for approx. 13-15 min.
Enjoy the cinnamon twists warm.  Tastes great with butter.

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Send us pictures of what you like to serve with the Swedish Cinnamon Roll!
xoxo
Karen Grete and Heidi

Swedish Cinnamon Roll Twists

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

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Braided Nutella Bread – Nutella Stjerne Brød – BlumenBrot


Have you tried braiding bread before?  If you make this for a party, everyone will be amazed to see how stunning this bread is and wonder how you made this pretty bread.  You will get comments how delicious this braided bread is too!  Be prepared to have requests for the recipe. 
Below is the pattern of a Nutella Braided Star Bread. 
Ingredients:

  • 3 1/2 cup (450 g) of bread flour
  • 1/3 cup (70 g) of sugar
  • 1 1/2 teaspoons (8 g) of active dried yeast
  • A pinch of salt
  • 2 tbsp (30 g) melted unsalted butter
  • 3/4 (180 ml) of a cup of warmed milk (85F)
  • 2 egg yolks (use the whites to glaze the bread)
  • 1 cup (200 g) of Nutella
Tools:

  • large bowl
  • wooden spoon
  • rolling pin
  • 1 small bowl
  • spatula
  • saucepan
  • baking sheet (buttered & floured)
  • linen cloth
  • brush            
  • small glass or cup
  • sharp kitchen knife

Instruction:

  1. First, pour milk into a saucepan and heat it to 85 F°. When the milk is warm, add yeast, one tbs of sugar and let it sit for 15 minutes to activate. Then add the egg yolks and sugar.
  2. Then, in a large bowl, combine all the ingredients (add cardamom to the flour). Mix everything with a wooden spoon. Knead dough for about 7-10 minutes.
  3. If your dough is smooth and a little sticky, put it into a bowl, cover with a linen cloth, and set it in a warm place. Let it rise for 1 – 1 1/2 hour or double in size). 
  4. When the dough is almost ready, you can turn on the oven and heat it to 350°F. Put your chocolate spread into a bowl with hot water.
  5. Place dough on a lightly floured surface. Knead dough for around 1 minute, then divide it into 4 equal parts and roll it out. Roll the first of four parts into a circle. Place a baking pan or a plate on the dough and cut out a circle with a knife.
  6. Place the dough circle on the baking sheet (with butter and flour) and spread a thin layer of Nutella on the dough with a spatula. Roll out another layer of dough and place it on the previous one and spread it with the Nutella. Repeat the procedure with the next layer and place the last circle on top. Mark the center with a small cup.
  7. Divide the cake into quarters – start cutting from the marked circle (remember to leave the center intact!) Then, divide every quarter into four equal parts. At the end you should have 16 equal parts. Take two parts of the cake in both hands and twist them twice in the opposite directions. Repeat with all pairs to form a star. Twist the ends of each arm underneath to create a round shape.
  8. Brush the surface of the bread with egg white before putting it into the oven. Bake at 350°F, for around 15 to 20 minutes.


 What is your favorite bread filling or spread? Let me know in the comments!


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