Gorel, of Grain Doe is the host kitchen, and she chose this wonderful bread from a bakery in Stockholm.
It gets it's lovely dark color and deep flavor from the graham flour and muscovado sugar.
You'll find the recipe – and her story about the bakery, here.
This uses a sour dough starter, that takes 4 or 5 days to get ready.
And it's supposed to be baked in 2 foot long loaves…. or as close as you can get.
As usual, the biggest complaint was that it disappeared too quickly.
Click through the links to read all about each of the Babe's exploits with this Swedish delight.
And the Babes:
The Bread Baking Babes
Bake My Day – Karen
blog from OUR kitchen -
Canela and Comino – Gretchen
Cookie Baker Lynn – Lynn
Enthusiasms – Elle
Grain Doe – Gorel
I Like To Cook – Sara
Living in the
Kitchen with Puppies – Natashya
Living on bread and
water – Monique
Delights – Ilva
Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
Paulchens FoodBlog -
Sour Dough – Breadchick Mary
Wild Yeast – Susan
In case you're curious – with mon mari in hospital this month, and him being Type 1 diabetic and all, I'm baking less these days….
But, to maintain my rank as Babe, I am the (self-appointed) BBBBB (Bitchin' Bread Baking Babe Bibliothécaire).