Swedish Millers

My thanks to Andrew Schonfeldt who wrote from Gothemburg, Sweden with his tips for where to buy stone ground flour on the West Coast of Sweden.

Salta Kvarn

Limabacka Kvarn

9 Replies to “Swedish Millers”

  1. I would like to know how to convert English recipes because Swedish flour is completely different from English. It behaves differently in every way. I want to make a wholemeal loaf which is basic and heavy nutty and rustic NOT a syrup based loaf like malted breads they have here. Just a play wholemeal loaf like we buy in Uk health food stores. Stone ground. I don’t like the light (slightly lighter in colour and weight version). I’m diabetic and changed recently to sour dough, but it has actually not helped me because my blood sugars have increased. Also it has yeast in it not just sour dough starter. The one’s on sale here almost all use yeast unless they are the very heavy syrup versions not the texture. I need. I was doing much better on a heavy fibre filled rustic wholemeal but cannot seem to work out which flours to use. My books are lovely but they are English recipies and it never comes out right. please can you help? I’m desperate and suffering..Swedish make wonderful breads nowadays..but I need something simple. Here’s hoping you may have the answers I need 🙂 Thanks!

    1. Hi Susie

      where are you located? i may know some millers or bakers close to you. I agree swedish bread is great but a lot of it is sweet. there are, however, great bakers who will be able to help. As re mills, the only two I know are the two listed. If you contact them I am certain they can get you a plain whole meal flour. Do let me know where you are. Thank you for contacting us! Jane

  2. I am in central Stockholm. Mostly the reason I han’t aproached any shops here is because they are usually unable to connect me with anyone who kows more than just the basics.Since the advent of sourdough…everything is sourdough and anything even resembling a wholemeal seems to have died a death. They used to have a loaf by sålta called ‘grahams’ but I can’t find it now. I would rather make my own but it sure aint easy as I’ve said. Thanks for answering so promptly and this is a cracking site! 🙂

    1. Hey Susie

      that is very kind of you as re the site! it is heartening to get praise…as re bakers I suggest you go to the Brunkebergs Bakery on Dalagatan and talk to Helene Johannson or her business partner Resa. Resa’s english is not very good so if your Swedish is not very good, make contact with Helene. She can guide you. Sourdough is certainly the fashion now and it is only better for you because it takes a long time to rise. The longer bread takes to rise the more “broken down” the flour is and the faster it zooms through your system, aiding digesting and nutrient absorption and eliminating bloating and discomfort. If you seek a plain whole meal loaf, Helen can certainly either sell you some or sell you some whole wheat flour (graham flour in Swedish). You can also substitute spelt for any recipe that calls for wheat and spelt is certainly something you can get everywhere – but it is expensive. As re being a diabetic, in fact the best best best grain for you is rye. Rye is extremely slow release and if you make sure you make it without honey or molasses or bread syrup you will really find it helps your sugar levels. The swedes also, I know, have a little habit of popping sweetener in everything. A really easy recipe for rye bread is here: http://www.virtuousbread.com/how-to-make-bread/recipies/peter-owen-jones-rye-bread-is-just-yrughfhfh-thats-a-good-thing-by-the-way/. If the link does not work, go to “make bread” and then “recipes” and they are all alphabetical. Send my love to Helene (she is an incredible baker and a real role model because of the way she bakes) and explain to her you should not have sweeteners and you are looking for a simple loaf and she will help you. If she does not make what you need, ask her for some flour. I am sure she will accomodate you. Please let me know how you get on.

  3. Please also can you tell me if its true that sourdough is *supposed* to be better for blood sugar and therefor does not cause spikes as other breads do? I believe this can be true but not the loaves with yeast as well as starter and also whit breads no matter if they have sourdough or not are still white breads and therefor fast sugar (spikes).

    1. Hey there, indeed for a diabetic, industrially milled white is the worst. It is more or less a simple carbohydrate and often has sweetener in the loaves. Whole is better and rye is best. Whole rye – well – heaven!

  4. Thanks *so* much for your kind answers…I really appreciate the effort that has gone into trying to help my dilema with this bread issue. As yet I haven’t had time to go to the place you recommend…my birthday is tomorrow and so all is focussed on a day of surprises! I have to say, I’m rather nervous 🙂 On the issue of Diabetes and white flour I agree 100% I also believe that sourdough as a bread recommended for Diabetics is a falsehood *unless* it’s very strictly made in the old fashioned way, ahearing to the lengthy proving..and ensuring that all grain was fully matured and organic at the of making.
    Another very serious issue with bread is that grains are being harvested before they are fully matured. But how does one know that thegrain we purchased has been fully developed?
    Another dilema. In Sweden we get loads of fruit and veg that’s
    not fully ripened. Not good. Tomorrow I’m having a Big birthday and with yourhelp..many more 🙂

  5. Well, I tried the simple Rye in Swedish Råg flour recipie you recommended but with very bad results. I bought a bag of Råg (Rye) and set about the recipie exactly as was written. The yeast was fresh.. and the recipie said it didn’t need to be kneeded but mixed a lot… which I did. The dough raised so fast it was amazing. BUT the cooking.. well that was another story. The inside stayed raw even after cooking for 2 hours it was very doughy… the outside was brown and very nice and nutty. I can only assume that A the flour is different in behavior from UK flour… or that it did in fact need kneading. Very sad again… I contacted the shop whhere Helena is working but she had just left.. and I’m afraid her assistants were too busy to even speak. I will try to go tomorrow..SO longing for a nice brown slice and some jam 🙁

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