Sweden has the widest range of bread in the world - over 400 varieties, most with very old traditions. Our breads tell a multi-thousand-year history. Why do we eat, for example, flatbread in Norrland and kavring in Skåne? Is crispbread typically Swedish? Is there a difference between flour and flour?
Bread from near & far offers both traditional Swedish breads, in all their forms and flavors, as well as breads that have enriched the Swedish bread selection in recent years. Most breads are easy to bake, some require more time. Some are baked on the stove, others are boiled, most are baked in the oven. For many of the recipes, tips are given on different baking methods, flavorings, and what is extra good with that particular bread. Some breads need to mature for a few days, others should be eaten freshly baked and warm.
Kneading, shaping, and baking dough into wonderfully fragrant bread is sensual, joyful, and calming. Is there anything more welcoming and homely than the scent of freshly baked bread? This book aims to convey the joy of offering bread with history.
Title: Bröd : från när & fjärran
ISBN: 9789186287344
Binding type: Hardcover
Language: Swedish