Start your day the Scandi way

A tra­di­tional start to a Swedish day can be found in freshly baked rolls, scone-muffins with fruit curd, and an au­tum­nal gra­nola, cour­tesy of new book Lagom

The Guardian - Cook - - Book Extract - St­effi Knowles-Dell­ner

The Swedes are pretty early ris­ers, which is ad­mirable given that, for much of the year, they will wake up, have break­fast and go to work in com­plete dark­ness. The only way to get through such dispir­it­ing morn­ings is to wrap up (“there’s no such thing as bad weather – only bad cloth­ing”, as my mor­mor (gran) al­ways says); and to fuel up: a good break­fast is es­sen­tial.

A typ­i­cal Swedish break­fast com­bines whole grains with pro­teins such as dairy, nuts and seeds, along with some fruit or veg­eta­bles for vi­ta­mins, fi­bre and sweet­ness. It should keep you full for hours, but re­main sim­ple to pre­pare. Not much dis­tinc­tion is made between adults and chil­dren for this par­tic­u­lar meal. The em­pha­sis is on start­ing the day prop­erly, with a good meal and as a fam­ily. As my favourite line in Lukas Moodys­son’s cult film Till­sam­mans (To­gether) goes: “Bet­ter to eat por­ridge to­gether than beef fil­let alone.”

7am break­fast rolls with sour cherry and vanilla jam

These can be made and eaten in the same morn­ing – start at 7am and by 9am, you’ll have crusty, fluffy rolls still warm from the oven.

Makes 8

25g fresh yeast 1 tbsp honey 1 tsp salt 70g whole­meal flour 700g strong white bread flour, plus ex­tra for dust­ing and sprin­kling

For the jam

400g fresh or frozen sour cher­ries (or black cher­ries), stoned Juice of ½ lemon 1 vanilla pod, halved length­ways 150g golden caster sugar

1 Crum­ble the yeast into the honey, add 1 tsp salt, then mix un­til the yeast

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