Polar Bread

Homemade polar bread, inspired by the Swedish version. Perfect for breakfast or packed lunches.

• 5 dl milk
• 50 g butter
• 1 packet dry yeast
• 2 tbsp sugar
• 1 tsp salt
• 700 g all-purpose flour
• 50 g finely ground whole wheat flour

• Add all the dry ingredients to the bowl of the stand mixer.
• Melt the butter. Mix the butter with the milk and warm the mixture until it is lukewarm.
• Pour the milk and butter mixture into the stand mixer with the dry ingredients.
• Knead the dough well for 10–15 minutes, until it is smooth and elastic.
• Cover the bowl with plastic wrap or a kitchen towel, and let the dough rise for about 1 hour, until doubled in size.
• Turn the dough out onto a floured work surface. Roll the dough out to about 0.5 cm thickness and cut out polar breads. (Alternatively, the dough can be divided into pieces, rolled into balls, and flattened.)
• Prick the breads with a fork.
• Place the breads on 2–3 baking sheets lined with parchment paper and let them rest for about 15 minutes.
• Bake in the middle of the oven at 225 °C for about 8 minutes, until they are lightly golden. The breads should be light and soft.
• Cool the polar breads under a kitchen towel for extra soft bread.