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

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!

By: Weekend Bakers

Weekend Bakers — Fri, 06 Apr 2012 10:31:43 +0000

In reply to Elena.

Hello Elena,
Yes, you can use whole wheat but you will probably have to adjust the water a little bit (add some extra). As far as baking in the oven goes I would say that of course it is possible but at the same time I would not recommend it because baking this bread in a pan and not an oven is what makes it different and special. If you want to use your oven I would suggest baking them on a very high heat (about 250 Celsius), baking them directly on your oven rack for about 5 minutes.

Happy Baking,

Marieke

By: Elena

Elena — Thu, 05 Apr 2012 21:03:18 +0000

Hi! I have 2 questions- can you use whole wheat flour and can you bake the breads in the oven? Thanks!

By: Emil

Emil — Sun, 12 Feb 2012 23:50:48 +0000

Haha, intriguing recipe. Being Swedish, and my dad being from the north of Sweden, I’ve grown up with the different flatbreads of this country, and the Polarbröd was one of my favourites as a child (even though, or maybe because, my dad always shunned it for being too sweet and spongy). It was great for toasting out of the freezer.

I haven’t had it in a long time though, and the idea of making it myself had not occurred to me, but this I must try. Too bad I don’t own a grill pan, I will miss out on the nice patterns.

By: Nina

Nina — Fri, 05 Aug 2011 08:33:01 +0000

I used wholemeal rye, this may have made them a bit heavy, they were certainly a lot darker than yours!
I will try again using all white flour and a bit less water, will keep you posted!
Many thanks