SWEDISH SODA RECIPES

Place the yeast and caster sugar in a bowl with 290ml warm (not hot) water. Let sit for 5-10 minutes, until it begins to foam.

Sift the flour into a large bowl and stir in the salt, making sure it is evenly distributed. Create a well and then gently pour in the liquid. Bring together to form a dough. If the dough is a little dry at this point, add a little more water and make sure it is fully combined. Dust the work surface with a little flour and knead the dough for 15-20 minutes until smooth and stretchy.

Shape the dough into a round or oval then place on a baking tray dusted with a little flour. Cover with oiled cling film and leave to rise in a warm place for 1 hour, until the dough has doubled in size. Preheat the oven to 230°C, fan 210°C, gas 8.

Remove the cling film, dust the top of the loaf with a little flour. Turn the oven down to 200°C/180​°C fan/gas 6 and bake for 20 minutes. Then check every 1-2 minutes until risen and golden. Transfer to a cooling rack and tap the base of the bread to check it is cooked – it should sound hollow. The loaf is best enjoyed warm from the oven.

Cook’s tip: plain flour requires more kneading than strong bread flour in order to form the gluten that gives the dough its elasticity – so don’t give up!

Place the flour in a large mixing bowl with the salt. Rub the butter into the flour, then stir in the yeast.

Make a well in the centre of the flour and pour in 350ml luke-warm water. Bring the mixture together with a round-bladed knife to form a dough and then turn out onto a floured surface.

Work the dough with the heel of your hands and stretch and turn it for about 10 minutes. Place the kneaded dough back in the bowl and cover with oiled cling film. Leave to rise in a warm place for 1 hour or until doubled in size.

Turn the dough out of the bowl and punch the surface with your knuckles. Then knead the dough again for 5 minutes.

Divide the dough in half. Divide one half into 6 and shape into balls. Place on a floured baking sheet and leave to rise again. Shape the remaining half of the dough into an oval and pop into a 1lb loaf tin. Cover with a damp tea towel or oiled cling film and leave to rise for 1 hour or until doubled in size.

Brush the bread rolls with a little beaten egg and scatter with seeds. Leave to rise, covered in oiled cling film for 20 minutes or until doubled in size. Meanwhile, preheat the oven to 220°C, fan 200°C, gas 8.

Bake the loaf for 30-35 minutes and the rolls for 15-20 minutes. Remove from the oven and tap the bases, if the bread sounds hollow, it is cooked.