Comments on: Favorite Flatbreads: My Version of Soft Polar Bread

By: Weekend Bakers

Weekend Bakers — Thu, 26 Sep 2024 10:25:38 +0000

In reply to Kara.

Hello Kara,
Yes, that is very possible, but you do need to adjust the amount of yeast you add. Here are some general directions for you: If you keep it in the fridge for 12 hours you should halve the amount of yeast, so use 3.5 grams instead of the original 7. If you keep it there for 24 hours you can add 1.5 grams of yeast. You always have to see how it works in practice, so keep an eye on the dough and make sure it does not over-proof, because the dough will keep developing, even though it is at a lower rate in the cold fridge.

Good luck with it and enjoy the lovely polar bread 🙂

By: Kara

Kara — Wed, 25 Sep 2024 14:13:07 +0000

Can I keep the dough in the fridge for an extra night?

By: Weekend Bakers

Weekend Bakers — Fri, 06 Sep 2024 10:24:37 +0000

In reply to Glenda Rieger.

Hello Glenda,
We are sorry we cannot provide you with any bread, being located in Holland. We hope a family member or friend can make some polar bread for you.

All the best,

Marieke

By: Glenda Rieger

Glenda Rieger — Fri, 06 Sep 2024 01:01:41 +0000

Hi – I was wondering if you sell the version of this bread. I would like to purchase about 6 loaves. I am older (81 and disabled). It would be very difficult for me to make this recipe. Thank you for your help.

Glenda Rieger

By: Raimon Stappat

Raimon Stappat — Mon, 03 Oct 2022 14:12:29 +0000

At First! Thank you for this recipe. It is very Close, so Close to the Original swedish bread. I Like it very much and eat it many Times...(the swedish one, everytime im being there). Now Back in Germany, i have a very good recipe (from you)to bring a Bit Sweden in my House...good luck for you an keep baking...

By: gloria

gloria — Mon, 02 Nov 2020 15:42:21 +0000

hello. I was just wondering if I could convert this recipe into sourdough, and how. I hardly ever use commercial yeast; I prefer sourdough. thanks

By: Weekend Bakers

Weekend Bakers — Wed, 22 Jul 2020 07:12:31 +0000

In reply to Nina.

Yes Nina,
Let them cool that way, before eventual freezing.
Hope they will be great!

By: Nina

Nina — Wed, 22 Jul 2020 05:43:48 +0000

In reply to Weekend Bakers.

Hi,
Thank you for an amazing site!
Do you wrap them in teatowel even before freezing?

By: Richard

Richard — Thu, 02 Apr 2020 12:56:48 +0000

Just like the bread I have had in Sweden, it was ideal when I mixed some cumin seeds and had it with a curry. Thanks Richard

By: Weekend Bakers

Weekend Bakers — Fri, 29 Jun 2018 11:42:58 +0000

In reply to Martha. Thank you for sharing Martha! So glad you liked it and made your own version work so well. Love the toaster and avocado option. Happy (weekend ) baking :)

By: Martha

Martha — Tue, 26 Jun 2018 03:53:16 +0000

I swapped in 400g unfed sourdough starter (50% flour/50% water by weight) for the 200g water and 200g of the flour. I didn’t have rye flour, so just used whole wheat. Minor additions of a bit more flour when kneading – grilled up very nicely and fantastic frozen and then popped into the toaster + some smashed avocado on top. Thank you for sharing! This is a keeper for sure!

By: Weekend Bakers

Weekend Bakers — Tue, 27 Dec 2016 20:36:34 +0000

In reply to LucyinAust.

Hi Lucy,
Same with us! Sounds great, and you did well to adjust to get it perfect for you of course.

Happy baking in Australia.

Ed & Marieke

By: LucyinAust

LucyinAust — Wed, 21 Dec 2016 22:05:28 +0000

Absolutely delicious and so easy! Was a wonderful reminder of our holiday in Sweden: eating yummy bread with butter and lingonberry jam. I did have to adjust the water/flour a little (but all flours are slightly different and I’m in Australia). Thank you!

By: Weekend Bakers

Weekend Bakers — Thu, 22 Sep 2016 20:45:58 +0000

In reply to Declan.

Hi Declan,
Thank you for trying the recipe and sorry for not stating the type of rye flour. As you can maybe judge from the pictures it is a light version, so you are right about having to add more water using the dark (whole rye) version.

Thank you for your feedback and compliment and happy baking!

Marieke & Ed

By: Declan

Declan — Fri, 16 Sep 2016 08:31:47 +0000

I tried these yesterday. The dough was very stiff and difficult to work. Is it dark or light rye flour that is to be used in the recipe? (I used dark which is probably why I needed more than the 200g of water.)

Many thanks for this recipe and for all the other recipes, articles and videos on your excellent website.

By: Nick Savage

Nick Savage — Sat, 22 Aug 2015 19:06:27 +0000

Great Recipe! Just spent a Month in Sweden with my kids, and they are now addicted to PolarBröd… So after recovering from jetlag, I did a quick search, and found your site. I had to convert it all to US volume values and figured I’d share!

2.5 C Bread Flour
1 C Rye Flour
.85 C Lukewarm Water
1 T Honey
1/4 C Yogurt/Creme fraîche
1.5 t Salt
1.5 t Instant Yeast
1 T Anise/Fennel Seeds

Also, I didn’t have rye flour at the store nearest me, so I used some Spelt flour I had lying around, and it turned out great. Can’t wait till I get the real deal.

By: Weekend Bakers

Weekend Bakers — Sun, 21 Sep 2014 17:55:33 +0000

In reply to Stephy. Thank you for sharing your method Stephy! Happy non-oven baking!

By: Stephy

Stephy — Wed, 17 Sep 2014 11:25:25 +0000

I don’t have an oven at the moment, and have been on the hunt for non-oven recipes, and this recipe did not disappoint!
It’s not conventional, but I substituted blended silken tofu and vinegar for the yogurt.
The dough was so easy to handle, and my polar bread turned out wonderfully soft with a slight chew.
Thank you for sharing this recipe!

By: Weekend Bakers

Weekend Bakers — Wed, 11 Apr 2012 15:51:12 +0000

In reply to Elena.

Thanks Elena,
It is very good to hear about other versions that work well too. And almost anything with pesto gets a Yum! from me too.
Last week we made pesto with the walnuts from my brothers garden, really delicious :O

Happy Baking,

Marieke

By: Elena

Elena — Wed, 11 Apr 2012 11:47:25 +0000

I just made polar breads with whole wheat and rye flower and they turned out perfect. They go well with some tuna salad and pesto. Yum! Thanks a lot for the recipe!