Polar bread

Do you remember this picture? I took it to show you how crazy-looking I can be, but forgot to tell you a bit more about what I am eating in the picture…

Some of you recognized the ‘rågkakor’ straight away. “Polar bread!” you cried in  joy.

‘Rågkaka’ means rye cake, but actually these babies are round bits of soft rye and wheat bread with a few spices thrown in. They are still made in the traditional way up in the north of Sweden – way up north where the polar circle can be found.. hence the name: polar bread.

People used to bake these unleavened bread rounds in stone ovens once upon a time and they are still used in Sweden to make sandwiches.

Personally, I eat them toasted for breakfast with the drizzled honey melting on the slightly crispy bread.

If that is too tame, then you can go wild and use them as pizza bases, top them with mozzarella, mango and rucola (that’s rocket or arugula for some of you) or play frisbee with them. And if you toast them over a candle, then they’ll catch fire!

They are nothing if not versatile.

For more versatility, then visit: That’s my world!

May 26, 2009 | Categories: Culture | Tags: bread, polar bread, rye and wheat, stone oven, Sweden, That's my world, traditional bread, use it as a frisbee!, versatile bread | 38 Comments »