Olof's Walnut Bread

Ingredients for 4 bread

5 dl water

50 g yeast

1 / 2 dl oil

100g chopped walnuts

1 teaspoon salt

3 dl graham flour

about 10 dl flour


Heat the water to 37 degrees. Little yeast in a bowl. Pour in water and stir until the yeast dissolves. Working in the other ingredients, but save a bit of flour to utbakning. Let ferment at least half an hour, preferably longer. Preheat the oven to 225 degrees. Pick up the dough and work it on the floured surface. Divide it into four parts, shape into rolls as long as the plate is wide. Put them on a baking sheet lined with baking paper. Cut almost through the dough with about 5 cm apart and fold the pieces to the sides. Allow to ferment 20-30 minutes.

Bake 15-20 minutes.​

Egyptian bread with pine nuts and basil

Not far from Baghdad in Iraq, archeologists have found temple bakeries for bread victims and concluded that they were built some three thousand years before Christ. Bags profession is, in other words five thousand years old. Knowledge of the fermented bread spread eventually into the mighty kingdom of Pharaoh in Egypt, where bread quickly became extremely popular.

Ingredients - serves 10

0.5 lit water

50 g yeast

20g salt

1 tbsp Canderel litter

1 dl salted peanuts

1 dl shredded basil

1 dl toasted pine nuts

about 1 liter of wheat flour / four cereal


Preheat the oven to 180 ° C

Mix water and yeast in a Dough mixers. Add the pine nuts, basil, salt and Canderel and stir together well. Then add the flour a little at a time and work into a smooth dough. Pour on a bench to ferment for about 30 min. Cut the portion of bread dough and work it down. Then add ugnsplåt and let ferment again for approximately 15 min. Bake in oven for about 20 minutes until crust is tough and the bread feels hollow.

Allow to cool for about 10 minutes before serving.

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