Stone ground wheat breads from Åland (Hemvete) from The Nordic Baking Book (page 112) by Magnus Nilsson and Richard Tellström

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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.

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