Bakehouse

Tunnbröd, literally translated as ’thinbread’, is a barley meal flatbread that has been baked in Sweden since the Middle Ages. In northern Sweden, it was common to make it from barley flour, salt and water. Twice a year, in spring and autumn, large quantities of bread were baked to last for six months.

The baking took place in a separate bakehouse, usually found on larger farms. It was placed some distance from the other buildings as a safety precaution in case of fire. The women of the farm took part in the baking, and they often hired a skilled baker. In northern Sweden, she was known as a bakstra. She was especially good at rolling out large, round, very thin flatbreads.

From dough to bread

When it was time to bake, the large oven was heated for several days. Different types of firewood were used. If more wood was needed during the baking itself, deciduous wood was best, as it did not throw sparks in the same way as other types. It was important that the baking went well. The bread made here was a major part of the food supply for the months ahead.

The dough was prepared in the morning. More dough could be made during the day, since it was easier to work with before it had risen too much.