Here we have gathered all our bread recipes in one place. If you are new, start at the top. If you have been baking for a long time, you will find sourdough, rye bread and Italian breads further down. Most of the recipes also say how the bread keeps afterwards.
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- No-knead bread: little work, overnight rise.
- Tin loaf: even slices for the lunch box.
- White tin loaf: soft and white for Sunday breakfast.
- Everyday bread with dry yeast: two everyday loaves from one dough.
- Bread in a pot: crisp crust without kneading.
Wholemeal breads
- Wholemeal bread: two moist loaves in tins.
- Kneipp bread: the classic loaf.
- Oat bread: moist crumb with rolled oats.
- Spelt bread: a short knead and a nutty flavour.
- Carrot bread: moist with grated carrot.
- Swedish loaf: easy, cold-risen and baked in a tin.
- Seed crispbread: without yeast.
- Rye bread: dark and moist, with sourdough or yeast.
Sourdough
- How to make a sourdough starter: step by step in 7 days.
- Sourdough for beginners: your first loaf.
- Rustic boule: once you have got the hang of it.
Rolls and buns
- Bread rolls: light and fluffy.
- Wholemeal rolls: stir in the evening, bake in the morning.
- Hveteboller: soft and classic.
- Cinnamon buns and cinnamon twists: two ways with cinnamon filling.
- Skolebrod: vanilla custard and coconut.
- Scones: quick, without yeast.
- Lomper: homemade potato flatbreads.
Breads from other kitchens
- Baguette: crisp with a cold rise.
- Ciabatta: wet dough and big holes.
- Focaccia: airy with a golden base.
- Pitta bread: soft breads with a pocket.
- Bagels: boiled before they are baked.
- Pizza dough: cold rise and freezing.
Sweet breads
- Banana bread: rescues ripe bananas.
- Raisin bread: moist for a weekend breakfast.
- Swedish syrup loaf: the way grandma baked it.
- Swedish saffron buns: moist buns for Advent.
- Christmas kringle: moist with cardamom.
- Julekake: with raisins and candied peel.
- Malt bread: spiced for Christmas.
- Kavring: dark and syrup-sweet, without yeast.
When something goes wrong
- Dough not rising: how to rescue it.
- Dense bread: how to find the cause.
- When is bread done? Three simple tests.
Once the bread is baked
Let the bread cool completely on a wire rack. Put it in the bread bag with the clip on, and keep the bag in the fridge. There the bag keeps the dry air away from the bread. If it needs to last even longer, you can freeze it in the same bag. The whole guide is in how to store bread.
Bivoks™ bread bag299 NOKCotton and linen with beeswax on the inside. Measures 30.5 × 43 cm, closes with a clip and can go in the freezer.
Frequently asked questions
Which bread is easiest to bake?
No-knead bread. You stir the dough in the evening and bake it the next day.
What do I need to get started?
A large bowl, a loaf tin or a pot, and an oven that holds its heat. A proofing basket is nice, but not essential.
Is fresh yeast better than dried yeast?
Both work. The rule for swapping is in dried yeast to fresh yeast.
Can homemade bread be frozen?
Yes. See how to freeze bread.
Want to give away something you have baked? See food gifts for Christmas.
Bake once, eat all week
With the Bivoks™ bread bag, the weekend's loaf stays soft well into the week.
See the bread bag →- 365-day guarantee
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- Closes with a clip
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- Reusable for 12+ months