The alluring simplicity of Nordic baking

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. “We don’t do things to excess – you find no Ferraris on the streets of Denmark and no bling-bling excess people on the streets of Gothenburg – we are simple folk,” Bronte Aurell, the owner of ScandiKitchen in London and author of The Scandi Kitchen and Fika & Hygge tells The Independent. "I think the biggest misunderstanding is that Nordic baking is heavy on cream and butter,” he says. “Rye, rye and rye,” is meanwhile what characterises Nordic bread, says Aurell. open image in gallery Rye bread is hugely popular in Nordic countries In general, bread in this region is darker and has more rye than that in Southern Europea, and Graham style bread high in grains is also very popular, says Ekstedt.