Pulla bread from Nordic Bakery Cookbook / Font and Flavour by Miisa Mink and Marianna Wahlsten

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

  • Lepa on October 14, 2018

    Something is very wrong with this recipe. The book lists it as half an hour "or until the dough doubles in size". I let it rise for an hour but the dough was very stiff and didn't rise much. Perhaps the liquid to flour ratios were off? Then the book instructs the baker to knead the raisins into the dough. It was very hard to knead them into the stiff dough and they were not evenly distributed in the end - not even close. Then the recipe instructs the baker to put the bread (which supposed only took 1/2 hour to rise) into the oven. I thought this didn't sound right so I let the braided loaf rise for another half hour. The oven temperature was hot (400 degrees) so the loaf started to burn while the middle stayed cold and doughy. While the recipe specified 25-30 minutes baking time, it actually took about 35 minutes. The end result was edible but I think I'll look elsewhere for a new pulla recipe.

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