Upplandic rye bread (Upplandskubb) from The Nordic Baking Book (page 130) 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 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.

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