Gotland’s bread (Gotlandsbröd) from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads (page 104) by David Norman

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

  • Eat Your Books

    Starter must ferment 12-14 hours. Scalded flour must sit overnight. Sponge must rest 2 hours. Dough must ferment 1 hour. Can substitute cane syrup for dark beet sugar syrup.

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