25+ Authentic Traditional Swedish Bread Recipes to Try at Home

Swedish cuisine is a delightful tapestry of flavors, traditions, and ingredients, with bread playing a central role in the culinary landscape.

From the crispy knäckebröd to the fluffy kanelbullar, traditional Swedish breads are cherished for their unique textures and rich history.

Whether enjoyed alongside hearty meals, served with coffee during fika, or savored as a snack, these breads reflect the warmth and hospitality of Swedish culture.

In this blog article, we will explore over 25 traditional Swedish bread recipes that range from everyday staples to special occasion treats.

Prepare to embark on a delicious journey through the heart of Sweden’s baking heritage, discovering recipes that are not only easy to make but also perfect for sharing with family and friends.

25+ Authentic Traditional Swedish Bread Recipes to Try at Home

Exploring traditional Swedish bread recipes is more than just a culinary experience; it’s a journey into the heart of Swedish culture and tradition.

Each loaf and roll tells a story, connecting us to the past while bringing warmth and joy to our present-day gatherings.

From the simple yet satisfying knäckebröd to the sweet indulgence of kanelbullar, these breads are perfect for any occasion, whether it’s a casual fika with friends or a festive family gathering.

We hope this collection of over 25 traditional Swedish bread recipes inspires you to embrace the art of baking and share the love of Swedish bread with your loved ones.

So, roll up your sleeves, preheat your oven, and let the delightful aromas of freshly baked bread fill your home!

Knäckebröd (Crisp Bread)

Knäckebröd, or crispbread, is a staple in Swedish households. This hard, dry bread is perfect for toasting and can be topped with anything from butter and cheese to smoked salmon. Its crunchy texture and nutty flavor make it a delightful accompaniment to soups, salads, or as a standalone snack.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/2 cup rye flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup sunflower seeds (optional)
• 1/4 cup sesame seeds (optional)
• 1/2 cup cold water
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the whole wheat flour, all-purpose flour, rye flour, salt, and baking powder. If using, stir in the sunflower and sesame seeds.
3. Create a well in the center and add the melted butter and cold water. Mix until a dough forms. The dough should be firm but pliable; adjust with a bit more water or flour if necessary.
4. Divide the dough into four equal parts. On a lightly floured surface, roll out each part as thinly as possible, ideally to about 1/8 inch thick.
5. Transfer the rolled-out dough to the prepared baking sheet. Using a fork, prick holes all over the surface to prevent puffing.
6. Bake for 10-12 minutes, or until golden brown and crisp. Allow to cool on a wire rack.

Knäckebröd can be stored in an airtight container for several weeks, maintaining its crispness. It’s a fantastic addition to any meal, offering a traditional touch to your dining table.

Siktad Rågbröd (Rye Bread)

Siktad rågbröd, or sifted rye bread, is known for its rich flavor and dense texture. This hearty bread is perfect for hearty toppings like herring, pickled vegetables, or simply butter. Its nutritional benefits and satisfying flavor make it a favorite among health-conscious bread lovers.

Ingredients:

• 3 cups rye flour
• 1 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 tablespoon sugar
• 2 cups warm water (110°F/45°C)
• 1/4 cup molasses
• 1 tablespoon caraway seeds (optional)

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm water. Allow it to sit for about 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the rye flour, all-purpose flour, and salt. If using, stir in the caraway seeds.
3. Once the yeast is ready, mix in the molasses. Pour the yeast mixture into the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for about 5-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and allow it to rise again for about 30 minutes.
6. Bake for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom. Let cool before slicing.

This rye bread is perfect for sandwiches, toasting, or serving alongside soups and stews. Its rich, earthy flavor and dense texture make it a nourishing choice that can easily be a staple in your home.

Kardemummabullar (Cardamom Buns)

Kardemummabullar, or Swedish cardamom buns, are sweet, fragrant, and often enjoyed during fika (coffee break). These soft, fluffy buns are infused with aromatic cardamom, providing a comforting and indulgent treat perfect for any time of day. They are delightful when served warm with a cup of coffee or tea.

Ingredients:

• 1 cup milk
• 1/2 cup sugar
• 1/2 cup unsalted butter, melted
• 2 teaspoons ground cardamom
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon salt
• 4 cups all-purpose flour
• 1 egg (for egg wash)

Instructions:

1. In a small saucepan, warm the milk until it is just lukewarm. Remove from heat and stir in the melted butter, sugar, and cardamom. Sprinkle the yeast on top and let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth.
3. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1-1.5 hours, or until doubled in size.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. Roll out the dough into a rectangle (about 1/4 inch thick). Spread a little melted butter over the dough, then sprinkle with sugar and additional cardamom if desired. Roll the dough tightly into a log and slice it into 12 pieces.
6. Arrange the pieces on the baking sheet, allowing space for them to rise. Cover with a cloth and let them rise for an additional 30 minutes.
7. Brush the tops with beaten egg and bake for 15-20 minutes or until golden brown. Allow to cool on a wire rack.

Kardemummabullar are a true indulgence, combining the warmth of freshly baked bread with the aromatic spices of cardamom. They make for a delightful breakfast or a sweet afternoon snack, bringing a bit of Swedish tradition to your table. Enjoy them fresh out of the oven for the best experience!

Limpa (Swedish Sweet Rye Bread)

Limpa is a traditional Swedish sweet rye bread that is slightly sweetened and infused with spices. This bread is commonly enjoyed during the holidays but can be made year-round. Its soft texture and distinct flavor make it a perfect match for butter or cream cheese, making it a delightful addition to breakfast or as a snack.

Ingredients:

• 2 cups rye flour
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water (110°F/45°C)
• 1/4 cup molasses
• 1/4 cup unsalted butter, melted
• 1 tablespoon caraway seeds (optional)

Instructions:

1. In a small bowl, dissolve the yeast in warm water. Allow it to sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the rye flour, all-purpose flour, brown sugar, cinnamon, allspice, salt, and caraway seeds (if using).
3. Mix the molasses and melted butter into the yeast mixture. Pour this into the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for about 5-7 minutes until smooth. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat your oven to 350°F (175°C). Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise again for 30 minutes.
6. Bake for 30-35 minutes or until the bread sounds hollow when tapped on the bottom. Let cool on a wire rack.

Limpas are wonderfully aromatic and comforting, making them perfect for breakfast or as a companion to a hot bowl of soup. The spices lend a warm touch that can brighten up any meal, while the sweetness makes it enjoyable for both kids and adults alike.

Bullar (Swedish Cinnamon Buns)

Bullar, or Swedish cinnamon buns, are a beloved treat in Sweden, often enjoyed with coffee during a fika. These buns are characterized by their sweet, spiced filling and soft, fluffy texture. Their delightful aroma wafts through the kitchen as they bake, making them hard to resist.

Ingredients:

• 1 cup milk
• 1/2 cup sugar
• 1/2 cup unsalted butter, melted
• 2 teaspoons ground cinnamon
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon salt
• 3 1/2 to 4 cups all-purpose flour
• 1/2 cup brown sugar (for filling)
• 1 egg (for egg wash)
• Pearl sugar (for topping, optional)

Instructions:

1. In a saucepan, warm the milk until lukewarm. Remove from heat, then stir in the melted butter and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until frothy.
2. In a large bowl, combine 3 1/2 cups of flour and salt. Add the yeast mixture and mix until a dough forms. Knead on a floured surface for about 5-10 minutes, adding more flour if necessary until smooth and elastic.
3. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
4. Preheat your oven to 375°F (190°C). Roll out the dough into a rectangle (about 1/4 inch thick). Spread melted butter over the surface and sprinkle with brown sugar and cinnamon.
5. Roll the dough tightly from one long side to the other, then slice into 12 equal pieces. Arrange the slices in a greased baking dish or on a lined baking sheet.
6. Cover and let rise for an additional 30 minutes. Brush the tops with beaten egg and sprinkle with pearl sugar, if desired.
7. Bake for 15-20 minutes or until golden brown. Allow to cool slightly before serving.

These cinnamon buns are perfect for breakfast or as a treat during the day. Their soft texture and rich, sweet filling make them irresistible, and they pair wonderfully with coffee or tea, embodying the spirit of Swedish hospitality.

Hönökaka (Hönö Bread)

Hönökaka, or Hönö bread, is a traditional flatbread from the island of Hönö in Sweden. This bread has a slightly chewy texture and is often served warm. It’s perfect for sandwiches, as a side with soup, or simply enjoyed with butter. Its simplicity and delicious flavor make it a beloved staple in Swedish cuisine.

Ingredients:

• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm milk (110°F/45°C)
• 2 tablespoons sugar
• 2 tablespoons melted butter

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm milk. Allow it to sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture along with the melted butter.
3. Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
5. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
6. Divide the dough into 6-8 equal pieces. Roll each piece into a round, flat shape, about 1/4 inch thick.
7. Place the rounds on the prepared baking sheet and bake for 8-10 minutes, or until lightly browned.
8. Remove from the oven and allow to cool slightly before serving.

Hönökaka is versatile and pairs beautifully with a variety of toppings. Whether enjoyed plain, with a spread of butter, or as a base for open-faced sandwiches, it captures the essence of Swedish simplicity and flavor, making it a delightful addition to any meal.

Pitepalt (Potato Dumplings)

Pitepalt is a traditional Swedish dish from the town of Piteå, often considered a kind of potato dumpling rather than bread. These dumplings are made from a mixture of grated raw potatoes and flour, filled with meat or a savory filling. They are typically served with butter, lingonberry sauce, or cream, making them a hearty meal perfect for cold weather.

Ingredients:

• 2 cups grated raw potatoes (about 2 large potatoes)
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup cooked ground meat (pork, beef, or a mixture)
• 1/4 cup chopped onions (optional)
• Butter and lingonberry sauce for serving

Instructions:

1. Grate the raw potatoes and place them in a clean kitchen towel. Squeeze out as much moisture as possible, then transfer the potatoes to a large bowl.
2. In the bowl with the potatoes, add the flour, salt, and baking powder. Mix until combined. The dough should be soft but not too sticky.
3. In another bowl, combine the cooked ground meat with the chopped onions, if using. Season with salt and pepper to taste.
4. Bring a large pot of salted water to a boil. While waiting for the water, take a small amount of the potato dough and flatten it in your hand.
5. Place a spoonful of the meat filling in the center, then fold the dough over to encase the filling and form a dumpling. Make sure to seal it well.
6. Carefully drop the dumplings into the boiling water. Cook for about 15-20 minutes, or until they float to the surface and are cooked through.
7. Remove the dumplings with a slotted spoon and let them drain.

Pitepalt is a comforting dish that showcases the heartiness of Swedish cuisine. Enjoy them warm with melted butter and a dollop of lingonberry sauce for a satisfying meal that brings the flavors of Sweden to your table.

Kavring (Swedish Dark Rye Bread)

Kavring is a traditional Swedish dark rye bread that is hearty and full of flavor. This dense bread is perfect for sandwiches or served alongside soups and stews. Its rich taste and nutty aroma come from the use of rye flour and the addition of syrup or molasses, giving it a slightly sweet edge.

Ingredients:

• 3 cups dark rye flour
• 1 cup all-purpose flour
• 1/4 cup brown sugar or dark syrup (or molasses)
• 2 teaspoons salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 2 cups warm water (110°F/45°C)
• 1 tablespoon caraway seeds (optional)

Instructions:

1. In a small bowl, dissolve the yeast in warm water. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the dark rye flour, all-purpose flour, brown sugar or syrup, salt, and caraway seeds (if using).
3. Pour the yeast mixture into the dry ingredients and mix until a dough forms. The dough will be sticky but firm.
4. Knead the dough on a floured surface for about 5-7 minutes until smooth. Place it in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
5. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise again for 30 minutes.
6. Bake for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom. Let it cool before slicing.

Kavring is a flavorful addition to any meal, perfect for making hearty sandwiches or served alongside butter and cheese. Its robust flavor makes it a favorite among rye bread lovers and adds a rustic touch to your table.

Tunnbröd (Swedish Flatbread)

Tunnbröd is a thin, soft flatbread that has been a staple in Swedish cuisine for centuries. This versatile bread can be used for wraps, sandwiches, or served alongside soups and salads. Its subtle flavor and soft texture make it a great accompaniment to various dishes.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup unsalted butter, softened
• 1 cup warm milk (110°F/45°C)

Instructions:

1. In a large bowl, mix the all-purpose flour, whole wheat flour, salt, and baking powder.
2. Cut in the softened butter until the mixture resembles coarse crumbs.
3. Gradually add the warm milk and mix until a soft dough forms. Knead the dough gently on a floured surface for about 5 minutes until smooth.
4. Divide the dough into small balls (about the size of a golf ball). Roll each ball out into a thin circle, about 1/8 inch thick.
5. Preheat a dry skillet over medium heat. Place the rolled-out dough onto the skillet and cook for about 1-2 minutes on each side, or until lightly browned and cooked through.
6. Keep the cooked flatbreads warm in a clean kitchen towel until all are done.

Tunnbröd is incredibly versatile, making it ideal for wrapping around various fillings, such as herring, cheese, or roasted vegetables. It’s also delicious on its own, offering a soft and flavorful base that complements many meals. Enjoying tunnbröd fresh off the skillet is a delightful experience that captures the essence of traditional Swedish baking.

Knäckebröd (Swedish Crispbread)

Knäckebröd, or crispbread, is a staple in Swedish households. Known for its crunchy texture and ability to stay fresh for long periods, this bread is often enjoyed with butter, cheese, or herring. It’s a versatile accompaniment to many meals and is perfect for snacking.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup sesame seeds (optional)
• 1/4 cup melted butter or vegetable oil
• 1 cup water (approximately)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the whole wheat flour, all-purpose flour, salt, baking powder, and sesame seeds (if using).
3. Add the melted butter or oil and mix until crumbly. Gradually add water until the dough comes together. You may not need the full cup.
4. Turn the dough out onto a floured surface and knead lightly until smooth. Divide the dough into smaller portions (about 4-6).
5. Roll each portion out very thin (about 1/8 inch thick) and transfer to the prepared baking sheet.
6. Prick the surface with a fork to prevent bubbling and bake for 10-15 minutes until golden and crisp.
7. Allow to cool before breaking into pieces.

Knäckebröd is perfect for topping with your favorite spreads or enjoying on its own as a crunchy snack. Its long shelf life makes it a convenient choice for quick meals, and its satisfying crunch adds texture to any meal.

Rågbröd (Swedish Rye Bread)

Rågbröd is a hearty and nutritious bread made primarily from rye flour. It’s dense, rich in flavor, and often enjoyed with cold cuts or pickled herring. This bread is a staple in many Swedish households, making it a comforting choice for everyday meals.

Ingredients:

• 3 cups rye flour
• 1 cup all-purpose flour
• 2 teaspoons salt
• 2 tablespoons brown sugar or syrup
• 1 packet (2 1/4 teaspoons) active dry yeast
• 2 1/2 cups warm water (110°F/45°C)
• 1/2 cup seeds (sunflower or pumpkin, optional)

Instructions:

1. In a small bowl, dissolve the yeast and brown sugar (or syrup) in warm water. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the rye flour, all-purpose flour, salt, and seeds (if using).
3. Pour the yeast mixture into the dry ingredients and stir until a dough forms. The dough will be sticky but firm.
4. Knead the dough on a floured surface for about 5-7 minutes until smooth. Place it in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
5. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise again for 30 minutes.
6. Bake for 40-45 minutes, or until the bread sounds hollow when tapped on the bottom. Let cool before slicing.

Rågbröd is perfect for making open-faced sandwiches or serving alongside soups and stews. Its robust flavor and dense texture make it a satisfying choice for any meal, bringing a taste of Sweden to your table.

Mandelkubb (Almond Cookies)

Mandelkubb is a delightful Swedish almond cookie that is slightly chewy and packed with almond flavor. Though not a bread in the traditional sense, these cookies are often enjoyed alongside coffee or tea. They are simple to make and are sure to impress with their delicious taste and lovely aroma.

Ingredients:

• 2 cups almond flour
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon almond extract
• 1 teaspoon baking powder
• Sliced almonds for topping

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream the softened butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by the almond extract.
4. In another bowl, combine the almond flour, all-purpose flour, and baking powder. Gradually mix this into the wet ingredients until a dough forms.
5. Scoop tablespoon-sized amounts of dough and roll them into small logs or balls. Place them on the prepared baking sheet.
6. Press a few sliced almonds on top of each cookie for decoration.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Mandelkubb cookies are a delightful treat that can be enjoyed at any time of the day. Their almond flavor pairs perfectly with coffee or tea, making them a popular choice for fika, a cherished Swedish tradition of coffee breaks. These cookies bring a touch of sweetness and warmth, perfect for sharing with friends and family.

Scones (Swedish Skorpor)

Swedish scones, known as “skorpor,” are crunchy, twice-baked cookies that are often enjoyed with coffee or tea. They are typically flavored with almonds or dried fruits and can be dunked in beverages for added enjoyment. Their crisp texture and delightful flavor make them a perfect companion for a cozy fika break.

Ingredients:

• 3 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon almond extract
• 1 cup sliced almonds (or any preferred nuts)
• 1/2 cup dried fruit (like raisins or cranberries, optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the softened butter until the mixture resembles coarse crumbs.
4. In another bowl, whisk together the eggs and almond extract. Add this to the dry ingredients and mix until just combined. Fold in the sliced almonds and dried fruit, if using.
5. Turn the dough out onto a floured surface and shape it into a log (about 12 inches long and 4 inches wide). Place it on the prepared baking sheet.
6. Bake for 25-30 minutes, or until lightly golden. Remove from the oven and let cool for about 10 minutes.
7. Once cooled, slice the log into 1/2-inch thick slices and place the slices back on the baking sheet.
8. Bake for an additional 10-15 minutes, turning halfway, until they are crisp and golden.

Swedish skorpor are perfect for dipping into coffee or tea, providing a delightful crunch that complements warm beverages beautifully. They can be stored in an airtight container for several weeks, making them a convenient treat for guests or a lovely addition to your own snack time.

Bullar (Swedish Sweet Buns)

Bullar are traditional Swedish sweet buns, often filled with cinnamon, cardamom, or even almond paste. These soft, fluffy treats are commonly enjoyed during special occasions and holidays, making them a beloved part of Swedish culture.

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup milk, warmed (110°F/45°C)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tablespoon ground cinnamon
• 1/4 cup sugar (for filling)
• 1 egg (for egg wash)
• Pearl sugar for sprinkling (optional)

Instructions:

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine 3 cups of flour, sugar, salt, melted butter, and the egg. Pour in the yeast mixture and mix until combined.
3. Gradually add the remaining flour until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Punch down the risen dough and roll it out into a rectangle (about 1/4 inch thick). Mix together the sugar and cinnamon for the filling, then sprinkle it evenly over the dough.
7. Roll the dough tightly from the long side and slice it into 12 pieces. Place the slices cut-side up on the prepared baking sheet.
8. Allow the buns to rise again for about 30 minutes. Brush the tops with beaten egg and sprinkle with pearl sugar, if desired.
9. Bake for 15-20 minutes until golden brown.

Bullar are a delightful treat that brings warmth and sweetness to any occasion. Enjoy them fresh from the oven, with their soft, fluffy texture and rich flavors. They are perfect for sharing with family and friends or enjoying alongside a warm cup of coffee or tea.

Hönökaka (Hönö Island Flatbread)

Hönökaka is a traditional flatbread from Hönö Island in the Gothenburg archipelago. This bread is known for its soft texture and mild flavor, making it an excellent accompaniment to various dishes. It is typically enjoyed with butter, cheese, or as a wrap for sandwiches.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup unsalted butter, softened
• 1 cup milk (or buttermilk)
• 1 tablespoon sesame seeds (optional)

Instructions:

1. In a large bowl, mix together the flour, salt, and baking powder.
2. Cut in the softened butter until the mixture resembles coarse crumbs.
3. Gradually add the milk, stirring until a dough forms. The dough should be soft and slightly sticky.
4. Turn the dough onto a floured surface and knead lightly for about 2-3 minutes.
5. Divide the dough into small balls (about the size of a golf ball). Roll each ball out into a thin circle (about 1/8 inch thick).
6. Preheat a dry skillet over medium heat. Cook each flatbread for 2-3 minutes on each side, or until lightly browned and cooked through.
7. If desired, sprinkle sesame seeds on the dough before cooking for added flavor and texture.

Hönökaka is a versatile flatbread that pairs well with a variety of toppings or fillings. Its mild taste makes it suitable for both sweet and savory dishes, allowing you to enjoy the flavors of Sweden in a delightful, easy-to-make bread. Enjoy it fresh or store it in an airtight container to maintain its softness.

Note: More recipes​ are coming soon!