A blog about food and sourdoughbread
There is something special about potatoes here in Sweden. Or was, perhaps you should say because the younger generation does not see the potato as irreplaceable in most meals. Not unless it has been deep fried, of course.
But for many older Swedes, a dinner without potatoes is almost unthinkable.
But if we go back to the 18th century, it was a little different. Olof Rudbeck had admittedly brought home and planted some potatoes as early as 1658, but then only as an ornamental plant.
This multi-seed bread has become a family favorite.
And that’s not strange, because it is a bread with a lot of taste and flavor.
Seeds in bread are a perfect combination, but until now I have mostly used it in my 100% rye bread.
That bread is not a family favorite.
Ciabatta is a very versatile bread. You can fill it with Mozzarella, basil, and tomatoes. Or, you can choose to tear it up and dip it in olive oil with herbs.
This long slipper like bread (ciabatta means slipper in Italien) is well known almost all over the world, and for good reasons.
A sturdy, crispy crust envelope a crumb, full of holes, providing the perfect foundation for a panini filled with delicious ingredients.
