Polar Swedish Bread

If you love flatbread, then you’ll love this recipe! Polar bread can be described as a type of flatbread that is popular throughout Sweden.

There are two variations of polar bread you could discover: the traditional recipe that uses milk and barley, as well as modern versions that use wheat flour, rye, and yeast.

This time, I chose the more modern version. I picked this option since it’s more flexible in terms of flavor and is served as a tortilla alongside most food items.

What makes this bread different from Other Flatbreads?

It is a simple flatbread that is prepared by mixing a few basic ingredients and then cooked in a cast-iron skillet.

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Its Swedish dough bread is sprinkled with whole seeds of fennel or ground to give it a dazzling taste that is almost like licorice.

At first, glance looks like other flatbread; however, traditional recipes make use of a specific ingredient.

This ingredient is a salt called hjorthornssalt, also known as deer salt, made from horns. The ingredient isn’t made up of deer horns or anything similar to the same (it used to do previously, however, not anymore these times). It’s an ingredient made up of ammonium bicarbonate.

It is this “salt,” or ammonium bicarbonate, is frequently utilized to make Swedish recipes, like this one, as an ingredient in flatbreads and biscuits.

In the process of cooking the dough, this ingredient releases carbon dioxide and gases; however, it does not release water. The result is a more light, airy flatbread.

This ingredient can be difficult to get access to outside of Sweden, and I decided to go for the active dry yeast that functions as a fairly close approximation.

If you possess this particular ingredient, you should test it! It could boost your polar bread to a higher level.

Is this bread difficult to Make?

Flatbreads are usually quite simple to prepare. This one is no different. All you need to do is mix dry ingredients and liquids, then mix it, fold it in and then let it sit. This isn’t too difficult!

After the dough has been made, you’ll need to break it up into small balls, then roll each ball into an oval, tortilla-like shape and cook them in a pan for approximately 1 minute per side.

Simple, quick, and delicious. The best part is that it is served with sweet or sweet toppings!

How to Serve Swedish-Style Bread

As we mentioned earlier, it is possible to have the bread served with sweet or salty toppings. Here are a few of my personal favorites:

Savory:

  • Smoked salmon, cream cheese Arugula
  • Creme Fraiche and canned sardines cooked potatoes
  • Shrimps, horseradish, as well as hardboiled eggs
  • Cheese, cream cheese, fresh tomatoes.

Sweet:

  • Apricot jam, cubed Gran Padano
  • Jam made from blackberries, Camembert, and fresh blackberries.
  • Fruit salsa
  • Hazelnut spread, raspberries

Is There An Alternative To Fennel Seeds?

Fennel seeds add a unique addition to the bread of polar that gives it a delicious, unique taste. It’s what sets this bread above other bread.

If you’re not keen on Fennel seeds and don’t have any, or perhaps you want to experiment with something different, here is what you could choose:

  • The seeds of anise: Fennel and anise have a similar scent and flavor, and aroma, with the licorice flavor being more prominent in the anise seed.
  • Caraway seeds: Caraway, often referred to as meridian-fennel, has a flavor and smell very like anise. It is commonly used to flavor bread with rye flour; that is what this bread with polarity has in it!

How To Make Polar Swedish Bread

Step 1

In a saucepot, mix in saucepot butter, seeds of fennel honey, and milk.

When the butter is melting and the milk has warmed, take it off the hot water. Let it cool before whisking it into the yeast.

Step 2

Within a bowl, mix all-purpose flour, rye flour, and salt.

Step 3

Pour the milk mixture in, and then add the crème Fraiche.

Mix until the dough is together.

The dough should be placed on the countertop of your kitchen and then kneaded to a smooth, even texture for about 20 mins.

Step 4

Make your dough into a small ball, then place it in an oily bowl. Wrap the dough in a dry, dry cloth and allow it to rise for two hours. Transfer the dough to a refrigerator and let it rest for a night.

Take the dough out of the fridge two hours before you begin working with it.

The dough is divided into 9 equal pieces. Allow the dough to rest in the fridge for about 15 mins.

Step 5

Within 15 minutes, roll the balls until they are 8 inches in diameter.

Poke the bread’s surface using a fork. A large skillet is heated over medium-high temperatures.

Bake the bread for about 1 minute on each side. Put your bread in a clean kitchen towel and wrap it in a blanket while the other ingredients cook. This keeps your bread toasty.

Serve the bread with polar in the manner you like.

Polar Swedish Bread

  • Yield: 9
  • Preparation time: 15 Minutes
  • Cooking time: 20 Minutes
  • Additional time: 4 hours
  • Total time: 4 hours, 35 minutes

The Swedish flatbread is great for toppings of all kinds! And the best part is, this recipe is quick and absolutely delicious!

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup Rye flour
  • 4 oz. creme fraiche
  • 2 tbsp honey
  • 2 Tbsp butter
  • 1/2 teaspoon ground fennel seeds
  • 1 teaspoon yeast
  • 2 tbsp milk
  • 1/2 teaspoon salt

Instructions

  1. In a saucepot, mix the butter and fennel seeds, honey, and milk.
  2. When the butter has been melted and the milk is warm, take it off the temperature. Let it cool before mixing it into the yeast.
  3. Within a bowl, mix all-purpose flour with rye flour and salt.
  4. Add the milk mixture, and then add crème Fraiche.
  5. Mix until the dough is together.
  6. The dough should be placed on the countertop of your kitchen and then kneaded for at least 20 minutes.
  7. Make your dough into a small ball, then place it in an oily bowl. The dough should be covered with a clean towel and let rise for two hours. Transfer the dough to a refrigerator and let it rest for a night.
  8. Take the dough out of the fridge at least 2 hours prior to starting work with it.
  9. The dough is divided into 9 equal pieces. The dough should rest in the fridge for about 15 mins.
  10. Within 15 minutes, roll the balls until they are 8 inches in diameter.
  11. Poke the bread’s surface using a fork. A large skillet is heated over medium-high temperature.
  12. Bake the bread for about 1 minute on each side. Put it on a kitchen towel, clean it, and wrap it in a blanket while the other ingredients cook. This keeps your bread toasty.
  13. Serve the bread with polar according to your preference.
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