The Nordic Baking Book by Magnus Nilsson and Richard Tellström

Search this book for Recipes »
    • Categories: Bread & rolls, savory; Scandinavian
    • Ingredients: milk; fresh yeast; strong wheat flour
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    • Categories: Bread & rolls, savory; Swedish
    • Ingredients: milk; fresh yeast; strong wheat flour; poppy seeds; eggs
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    • Categories: Bread & buns, sweet; Afternoon tea; Swedish
    • Ingredients: brewer's wort; butter; golden syrup; salt; ground fennel; ground aniseed; dried bitter orange peel; ground cloves; ground cardamom; dried ginger; fresh yeast; rye flour; strong wheat flour
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    • Categories: Bread & buns, sweet; Afternoon tea; Norwegian
    • Ingredients: fresh yeast; golden syrup; ground aniseed; ground cloves; dried bitter orange peel; rye flour; strong wheat flour; raisins; eggs
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    • Categories: Bread & rolls, savory; Norwegian
    • Ingredients: milk; fresh yeast; wholemeal flour; neutral oil of your choice
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    • Categories: Bread & buns, sweet; Afternoon tea; Swedish
    • Ingredients: milk; golden syrup; fresh yeast; strong wheat flour; rye flour; fennel seeds; aniseed; caraway seeds
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    • Categories: Bread & buns, sweet; Afternoon tea; Swedish; Finnish
    • Ingredients: golden syrup; fresh yeast; strong wheat flour; rye flour; fennel seeds; aniseed; caraway seeds; buttermilk
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    • Categories: Bread & buns, sweet; Afternoon tea; Swedish
    • Ingredients: milk; golden syrup; fresh yeast; strong wheat flour; rye flour; dried bitter orange peel
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    • Categories: Bread & rolls, savory; Norwegian; Swedish; Vegan
    • Ingredients: fresh yeast; golden syrup; floury potatoes; rye flour; strong wheat flour
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    • Categories: Bread & rolls, savory; Swedish
    • Ingredients: fresh yeast; milk; floury potatoes; neutral oil of your choice; plain flour
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    • Categories: Bread & rolls, savory; Swedish
    • Ingredients: rye flour; fresh yeast; floury potatoes; golden syrup; strong wheat flour
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    • Categories: Bread & rolls, savory; Icelandic
    • Ingredients: fresh yeast; milk; floury potatoes; strong wheat flour; eggs
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    • Categories: Bread & rolls, savory; Norwegian; Swedish
    • Ingredients: rolled oats; wholemeal flour; fresh yeast; milk; soft wheat flour; neutral oil of your choice
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    • Categories: Bread & rolls, savory; Swedish
    • Ingredients: rye flour; fresh yeast; strong wheat flour; neutral oil of your choice; golden syrup
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    • Categories: Bread & rolls, savory; Swedish; Vegan
    • Ingredients: fresh yeast; dark syrup; strong wheat flour; graham flour
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    • Categories: Bread & rolls, savory; Danish; Swedish
    • Ingredients: mixed grains; mixed seeds; butter; milk; fresh yeast; strong wheat flour
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    • Categories: Bread & rolls, savory; Swedish
    • Ingredients: rolled oats; milk; butter; fresh yeast; strong wheat flour
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    • Categories: Bread & rolls, savory; Picnics & outdoors; Swedish
    • Ingredients: soft wheat flour; butter; jam
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    • Categories: Bread & rolls, savory; Finnish; Swedish
    • Ingredients: milk; butter; fresh yeast; stone-ground whole wheat flour
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    • Categories: Bread & buns, sweet; Afternoon tea; Swedish
    • Ingredients: cultured milk; dark syrup; soft wheat flour; graham flour; rye flour; sunflower seeds; linseeds; hazelnuts; dried apricots; raisins; bicarbonate of soda
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    • Categories: Bread & rolls, savory; Danish; Finnish; Norwegian; Swedish; Vegan
    • Ingredients: fresh yeast; rapeseed oil; soft wheat flour
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    • Categories: Bread & rolls, savory; Swedish; Vegan
    • Ingredients: neutral oil of your choice; fresh yeast; soft wheat flour
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    • Categories: Bread & rolls, savory; Breakfast / brunch; Danish; Norwegian
    • Ingredients: milk; fresh yeast; neutral oil of your choice; strong wheat flour
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    • Categories: Bread & rolls, savory; Breakfast / brunch; Danish; Norwegian
    • Ingredients: milk; fresh yeast; neutral oil of your choice; strong wheat flour; rye flour
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    • Categories: Bread & rolls, savory; Breakfast / brunch; Norwegian; Danish
    • Ingredients: milk; fresh yeast; neutral oil of your choice; wholemeal flour; oatmeal; strong wheat flour
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Notes about this book

  • racheljmorgan on January 21, 2022

    Nilsson is something of a documentarian here, with extreme thoroughness to minor details and repeats of the same recipe under different variations. Nonetheless he is a good writer who peppers in interesting stories and thoughts throughout his instructive tome. May be too much for a beginning baker, but approachable enough for those with intermediate experience who have a feel for baking already. It almost seems like his goal is to make sure to include every recipe someone's Nordic grandma made. It's an interesting window into a culture I've had little contact with or much familiarity going in.

  • RaySadler on October 09, 2018

    Difficult to understand the target for this book. Comprehensive, yes, but who exactly wants multiple recipes for flatbread, cinnamon buns etc? Too many for domestic cooks, I feel. Perhaps aimed at Scandinavian bakers?

Notes about Recipes in this book

  • Chocolate oatmeal balls (Havregrynskugler / Chokladbollar)

    • milgwimper on December 18, 2019

      Delicious, sweet, easy for little hands to make, and eat. We made the balls much smaller so we got more than twenty. Goes good with coffee. Crunchy. Some like to blitz the oats but we like the texture.

  • Thin pancakes (Pannukakur / Pannekaker / Lettuja/räiskäleitä / Pandekage /Tunnpannkaka / Plättar)

    • anya_sf on December 22, 2019

      These are pretty close to what my mother used to make, but the batter is slightly thinner and eggier. She always made small pancakes in a special cast iron frying pan with 7 indentations, which is the version I made as well. We enjoyed them with lingonberry jam.

  • Rice porridge (Jólagrautu / Risengrynsgrøt / Riisipuuro / Risengrød / Julgröt / Risgrynsgröt / Tomtegröt)

    • anya_sf on December 24, 2019

      The volume quantity of rice is incorrect; it should be half the stated amount, or 3/4 cup + 1 Tbsp. The weights are correct. Otherwise, this is a good, basic rice porridge recipe - nice and creamy. Calrose rice and lowfat milk worked well. I did use the cinnamon stick and sprinkled cinnamon-sugar on top of my serving.

  • Sweet wheat bun dough 2, Tove's recipe

    • anya_sf on December 22, 2019

      Easy to make if you have a stand mixer. The dough is very stiff, so you might hold back a bit of flour. Using 2 tsp SAF gold instant yeast instead of fresh yeast, this dough rises a lot. Baked buns are nice and buttery, although they don't keep well, so freeze any extras.

  • Cardamom buns (Kardemummabullar)

    • anya_sf on December 22, 2019

      I made dough # 2 (Tove's) and it was rather stiff, so next time I'd hold back 50 g flour and test the dough before adding the rest. I didn't have fresh yeast, so substituted the recommended equivalent (2 tsp) of instant yeast (SAF gold); after an hour, the dough rose a lot! Rolling and shaping instructions were very confusing (roll 1 cm wide?); I used the shaping instructions on p. 261, although I couldn't tell if those were for the full amount of dough or half. I ended up rolling each half into 16" x 14", folding over to 8" x 14", cutting into 14 1"-wide strips, yielding 28 total buns. I refrigerated the shaped buns overnight, then let rise in the morning before baking. They were rather crowded on the baking sheets, so they baked unevenly and needed 16 minutes in the oven. Double the syrup so there's enough for brushing. I skipped the sugar topping as they were sweet enough already. These buns have loads of cardamom; you could cut back, although my Swedish MIL wanted more.

  • Saint Lucy's Day saffron buns (Lussebulle / Saffransbröd / Lussekatt / Luciapullat /Lussekatter)

    • anya_sf on December 22, 2019

      I had saffron threads and only soaked them 1 hour; the buns still had nice color and flavor, but powdered saffron would work better. I used dough # 2 (Tove's) with 2 tsp instant yeast and the dough rose a lot. Due to bad timing, I had to let it rise, refrigerated, a 2nd time before shaping and refrigerating overnight. The buns rose a final time in the morning before baking. Stupidly, I attempted to bake both sheets at once on convection, but they did not brown evenly, and since they only took about 10 minutes to bake, next time I'll bake one pan at a time. They were very good, but don't keep well, so freeze any extras.

    • anya_sf on December 22, 2019

      There is an error in the instructions - the dough page numbers are 258-9, not 458-9.

  • Finnish oven porridge/oven pudding (Uunipuuro)

    • mjes on September 23, 2021

      Think of a rice pudding - use barley rather than rice and omit the sugar. A sumptious base that is satisfactory with a bit of cassia cinnamon or superb with a compote (soup) of dried fruits. Absolutely lovely.

  • Norwegian wholemeal loaf (Kneippbrød)

    • racheljmorgan on February 22, 2022

      My hard red wheat flour just wasn't working with this. It was a terribly dry dough that wouldn't rise. I eventually revived it by rekneading with a cup of warm water. Very slow rise bread, recipe needs almost twice the moisture to work as written. Once finished I was disappointed. The bread was dense and in my opinion only fit to make croutons with.

  • Pomerans loaf (Pomeranslimpa)

    • racheljmorgan on August 21, 2022

      Really excellent, a nice sandwich bread that's not as sweet as you might expect with a little bitter hint of orange. By the next day, bread was drier and somewhat crumbly.

  • Potato loaf based on rye and wheat flour (Potetbrød / Potatisbröd / Potatislimpa)

    • racheljmorgan on March 14, 2022

      Soft and dense, an excellent bread with butter. Came together very easily in the stand mixer. Maintains a good taste and soft texture for at least 4 days at room temperature.

  • Stone ground wheat breads from Åland (Hemvete)

    • racheljmorgan on March 06, 2022

      These are delicious and soft whole wheat breads that I plan to make again. It was a very simple process with the stand mixer and produces a healthful bread. After discovering though other recipes in this book that no fresh yeast to dry yeast conversion ever really works out(and still having no access to fresh), I have just learned to put in the right amount by feeling, maybe half a small handful of instant yeast.

  • Danish or Norwegian breakfast buns: rye (Rundstykker 2)

    • racheljmorgan on April 26, 2022

      These had a nice, fluffy texture. However, they need a bit more salt or flavorings. The taste is quite plain. We enjoyed them dipped in salty juices from the supper meat .

  • Scanian rye bread (Kavring)

    • racheljmorgan on April 11, 2022

      A very dense bread with a quite chewy crust. The anise came through as a hint, but caraway was undetectable sadly. Mine came out flatter, as I only have a 9×5 pan instead of 8×4. The dough seemed claylike and basically would not rise at all (a recurring problem when I try many of this book's recipes). However, even with these minor problems, it appears to have the bricklike texture and appearance the author and various Swedish bloggers describe. We rather enjoyed eating the loaf. It does need a lot of butter and a side of soup or gravy to soften up the slices.

  • Upplandic rye bread (Upplandskubb)

    • racheljmorgan on February 27, 2022

      Again having real problems with the rise, but at least it formed an appropriate dough. Maybe the conversions for fresh yeast cakes on my American instant yeast jar are wrong. Are these yeast dead suddenly? Ugh! Not sure I would try further bread recipes from this book without access to fresh yeast (which I have never seen in my life outside the science lab I used to work in). Going to see if dough improves with an all day rise, because at 30min the recipe describes I'm only like 5% of the height it needs. After 6 hours of rise, baked for around an hour. Delicious flavor but very dense. Crust was extremely chewy and thick, maybe steam method on stove next time is in order.

  • Griddled rye breads filled with semolina or rice porridge (Sultsina)

  • Rye shortbreads (Torplyckor)

    • racheljmorgan on March 07, 2022

      A nice vanilla shortbread with a bit of chew from the rye.

  • Plain wheat loaf (Loff / Vehnäleipä / Ranskanleipä / Franskbrød / Vitt bröd / Franskbröd)

    • racheljmorgan on January 23, 2022

      Makes a reasonable plain white loaf, though needs a lot longer to rise in our frigid apartment (perhaps 60F).

  • Wheat loaf with poppy seeds (Barkis / Bergis)

    • racheljmorgan on January 23, 2022

      I enjoyed the crunch of the poppy seeds enlivening an otherwise plain loaf. Can be topped equally well with sweet or savory spreads. Again, needs extra rise time in our drafty apartment at 60f or lower. I kind of thought these recipes would be adapted to cold already given the Nordic origin, but maybe yeast bread is just temperature finicky all over the world.

  • Banana bread (Banankaka)

    • vividbowl on December 25, 2021

      My favorite banana bread recipe

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  • ISBN 10 0714876844
  • ISBN 13 9780714876849
  • Published Oct 15 2018
  • Format Hardcover
  • Page Count 576
  • Language English
  • Countries Australia, United Kingdom, United States, Canada
  • Publisher Phaidon Press

Publishers Text

The acclaimed chef featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table explores the rich baking tradition of the Nordic region, with 450 tempting recipes for home bakers

Nordic culture is renowned for its love of baking and baked goods: hot coffee is paired with cinnamon buns spiced with cardamom, and cold winter nights are made cozier with the warmth of the oven. No one is better equipped to explore this subject than acclaimed chef Magnus Nilsson. In The Nordic Baking Book, Nilsson delves into all aspects of Nordic home baking - modern and traditional, sweet and savory - with recipes for everything from breads and pastries to cakes, cookies, and holiday treats.

No other book on Nordic baking is as comprehensive and informative. Nilsson travelled extensively throughout the Nordic region - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden - collecting recipes and documenting the landscape. The 100 photographs in the book have been shot by Nilsson - now an established photographer, following his successful exhibitions in the US.

From the pubisher of Nilsson's influential and internationally bestselling Fäviken and The Nordic Cookbook.



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