The Great Scandinavian Baking Book by Beatrice Ojakangas

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Notes about this book

  • Eat Your Books

    2005 James Beard Award (Hall of Fame)

    See Recipe Girl's take on Gilded butter cookies with the recipe from this cookbook.

Notes about Recipes in this book

  • Swedish limpa

    • MissKoo on June 14, 2020

      This is my go-to recipe for Swedish limpa bread. Make year round and for smorgasbord. I bake my loaves in 2 8-inch and 2 9-inch cake pans (4 loaves total) and have found that the baking time needs to be extended to as much as 50-55 minutes to ensure the bread is fully baked. Also, I brush the hot loaves with melted butter rather than the warm molasses or dark corn syrup. When I used molasses it remained unpleasantly sticky. Freezes well, and terrific toasted and spread with butter. Sunset's old Cookbook of Breads also has a nice limpa recipe.

  • Norwegian whole wheat bread

    • Yildiz100 on March 14, 2019

      I used 1 pack of yeast as I think our packs might be bigger than U.S. ones. Was definitely enough. I could only get a flour that was 25% whole wheat, so instead of 2 cups ww and 4 cups bread flour, I used 3 and 3. Still quite light. For molasses, I used half ljus sirap and half molasses. Had no discernible molasses flavor but a nice sweetness. In future I will try to get a more pure whole wheat for a browner bread and will use just molasses (or mörk sirap) for a more distinctive molasses taste. As for bake time, I baked it for the max suggested 40 mins and I would say they were a tiny bit under done. Bake 45 mins or maybe to internal temp of 93 c next time. The one in my larger loaf pan had a pale bottom. Maybe make half recipe so I only need my smaller loaf pan next time.

  • Cardamom coffeebread

    • emiliang on November 13, 2014

      Delicious, especially while still a little warm, and with this glaze drizzled on top: http://thisweekfordinner.com/2009/12/30/vetebrod-swedish-cardamom-bread/

    • anya_sf on December 25, 2020

      Beatrice Ojakangas has several slightly different recipes for pulla, but this may be my favorite. I used the full cup of sugar and kneaded the dough in a stand mixer. For some reason, this recipe doesn't include the traditional topping of pearl sugar and sliced almonds, but of course I added them. Pulla is always best fresh, but freezes well and makes delicious French toast.

  • Sister's coffeecake

    • RoseMGenuine on March 29, 2017

      This was so simple and turned out so moist and flaky! It wasn't too sweet. Definitely best fresh from the oven. I'm making it again this week!

  • Swedish saffron batter bread

    • Zosia on February 28, 2016

      Fantastic yeast cake that's moist and fluffy with every crumb infused with saffron flavour. It does have fairly long rising times but if you start it in the morning, it will be ready to enjoy with your afternoon coffee. I didn't have saffron powder so I added a pinch of threads to the warmed milk.

  • Mushroom pie with potato pastry and pearl barley

    • Yildiz100 on September 22, 2019

      Nice flavors but doesn't hold together-neither the filling nor the crust. The filling doesn't have enough egg to pull it together so it crumbles. The crust has lots of potato so it doesn't have enough gluten to hold it together. Making a lattice top for this, as directed, was extremely difficult since the pastry kept tearing, and after baking it just fell apart when sliced.

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Reviews about Recipes in this Book

  • Cardamom coffeebread

    • Arctic Garden Studio

      ...this turns out an ever so slightly sweet, super soft loaf, with a cardamom scent that it present, but not overpowering... stick your nose right in (your slice) it after cutting and inhale deeply.

      Full review
  • ISBN 10 0816634963
  • ISBN 13 9780816634965
  • Linked ISBNs
  • Published Sep 01 1999
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher University of Minnesota Press
  • Imprint University of Minnesota Press

Publishers Text

2005 James Beard KitchenAid Cookbook Hall of Fame!

Recipes for savory and authentic morsels from the north country, now in paperback!

Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookies, and, of course, savory breads. Each country--Denmark, Norway, Sweden, Finland, and Iceland--has its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging knowledge of baking to produce the definitive cookbook for this rich cultural heritage.

Because Ojakangas stresses ease of preparation, even novice bakers will be able to make filled Danish pastries, Christmas buttermilk rye bread, or a few dozen pepparkakor, better known as gingersnaps. This handy reference highlights Scandinavian traditions too. There are recipes for sweet breads to be served with morning, afternoon, and evening coffee; for trays upon trays of cookies to serve as holiday or everyday treats; and for savory meat-and-vegetable pies.



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