📝 About This Recipe
Hailing from the subarctic reaches of Northern Sweden, Polarbröd is a beloved soft flatbread known for its iconic dimpled surface and hint of rye. These tender rounds offer a perfect balance of subtle sweetness and earthy grain, making them a staple of Scandinavian breakfast tables and wilderness excursions alike. Baked quickly at a high temperature, they remain incredibly soft and pliable, capturing the cozy essence of Swedish 'fika' in every bite.
🥗 Ingredients
The Yeast Bloom
- 2 cups Whole milk (warmed to 100°F/38°C)
- 2.5 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Light brown sugar (to feed the yeast)
Dough Base
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1/4 cup Light syrup or honey (Swedish 'ljus sirap' is traditional)
- 1.5 teaspoons Fine sea salt
- 1/2 teaspoon Ground aniseed (optional, for traditional flavor)
- 1/2 teaspoon Ground fennel seeds (optional, for traditional flavor)
The Flour Blend
- 1.5 cups Fine rye flour (sifted)
- 3.5 to 4 cups All-purpose flour (plus extra for dusting)
- 1 teaspoon Baking powder (ensures a soft, tender crumb)
- 1/4 teaspoon Hornsalt (Ammonium Carbonate) (optional; substitute with 1/2 tsp extra baking powder)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm milk, brown sugar, and yeast. Whisk gently and let it sit for 5-10 minutes until a frothy foam forms on the surface.
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2
Whisk in the melted butter, syrup, sea salt, aniseed, and fennel seeds until well combined.
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3
In a separate medium bowl, whisk together the rye flour, 3 cups of the all-purpose flour, baking powder, and hornsalt.
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4
Using the dough hook attachment, gradually add the flour mixture to the wet ingredients on low speed. Continue adding the remaining all-purpose flour half a cup at a time until the dough pulls away from the sides of the bowl.
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5
Knead the dough on medium-low speed for 5-7 minutes. It should be smooth, elastic, and slightly tacky to the touch, but not sticky.
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6
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 45-60 minutes, or until doubled in size.
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7
Preheat your oven to 475°F (245°C). If you have a baking stone or steel, place it on the middle rack. Line two baking sheets with parchment paper.
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8
Turn the dough out onto a lightly floured surface and divide into 12 equal portions (roughly 85-90g each). Roll each piece into a smooth ball.
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9
Using a rolling pin, flatten each ball into a circle about 6-7 inches in diameter and 1/4 inch thick.
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10
Use a 'nagg' (a spiked Swedish rolling pin) or a fork to prick the surface of the dough thoroughly. This prevents the bread from puffing up like a pita and creates the signature dimples.
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11
Place 2-3 breads on the prepared baking sheet. Bake for 4-6 minutes. Watch closely! They should stay pale with just a few golden-brown spots.
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12
Immediately upon removing from the oven, place the hot breads between two clean, slightly damp kitchen towels. This traps the steam and ensures they stay incredibly soft.
💡 Chef's Tips
For the softest texture, never overbake; the bread should look matte and set, not toasted brown. If you don't have a 'nagg', use the blunt end of a chopstick or a fork to create deep, even indentations. Always store these in an airtight bag as soon as they cool to prevent them from drying out. You can substitute the rye flour with whole wheat flour for a different nutty profile, though rye is most authentic. If the dough is too springy and shrinks back while rolling, let the dough balls rest for 10 minutes to relax the gluten.
🍽️ Serving Suggestions
Serve warm with salted Swedish butter and slices of Västerbottensost or sharp cheddar. Top with smoked salmon, a dollop of crème fraîche, and fresh dill for a classic 'smörgås'. Pair with a hot cup of strong black coffee or a glass of cold lingonberry juice. Use as a wrap for 'tunnbrödsrulle'—filled with mashed potatoes, a hot dog, and shrimp salad. Enjoy simply with a thick layer of honey or cloudberry jam for a sweet treat.