Turnbrod – Turnbrodsrolle – Swedish Street Food Rye Wraps

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Last Updated on November 13, 2019 by Chef Mireille

Turnbrod - Turnbrodsrolle - Swedish Street Food Rye WrapsTurnbrod is a kind of Swedish flatbread. Literally translated, it means thin bread. They can be made with a variety of grains that can include any combination of oat flour, rye flour, barley flour and wheat flour. Rye is the required grain and some versions will be made with 100% rye flour. Due to the whole grain nature of this bread and the fact that rye is a low gluten grain, this bread is made with both yeast and baking soda, for additional leavening. Keep on reading and I will guide you how to make Turnbrod – Turnbrodsrolle – Swedish Street Food Rye Wraps – this is a wholesome hearty sandwich not to be missed!

On a side note, I discovered some interesting trivia when doing research for this recipe. I noticed some versions had something called antler salt. Of course, curious me had to research what in the heck that was. Well did you know before there was baking soda, people would use the ground up antlers of a male deer, which later became known as Hartshorn. If the antlers weren’t available, it was also sometimes made from distilled hair or decomposed urine. Thank God, scientific innovation persevered and chemically reproduced this baking aid as baking soda. So we can be sure there is no longer decomposed reindeer urine in our baked goods.

There are two versions of Turnbrod. One is rolled paper thin and baked crispy in the oven into crackers. These are often heavily spiced with fennel, anise, black pepper, cardamom and/or caraway. This version will also often include seeds like sunflower, poppy seeds or pumpkin seeds. Then there is the plain version that does not include all of these extra ingredients and is cooked stove top into a soft tortilla like bread. They are both usually rolled with a textured rolling pin that is used in many Swedish breads/crackers like Knakkebrod, which create great air pockets and a decorative appearance. Since I did not have this, I simply pierced the dough with a fork after rolling. Although I did not get it, if you would like to achieve the authentic results by using the textured rolling pin, you can get it from Amazon here.

See also  Malaysian Fish Curry

Turnbrod -edit

My Indian readers might refer to this as the Swedish paratha!

A few years ago I was watching an episode of the TV show Street Eats, where episodes explore street food throughout the world. I made notes so that I can later try to recreate some of what I saw. When the BM theme of Swedish food became available this month, I remembered the Turnbrodsrolle, which includes just about everything stuffed into a sandwich. I finally got the opportunity to recreate the Turnbrodsrolle, after making the Turnbrod.

To make the Turnsbrodrolle with this bread, you will need:

Now is that a sandwich or what?

Turnbrodsrolle

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

Turnbrod - Turnbrodsrolle - Swedish Street Food Rye Wraps
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Turnbrod - Turnbrodsrolle - Swedish Street Food Rye Wraps

100% whole grain Swedish flatbread is the base of this popular Swedish Street Food stuffed with shrimp salad, smoked sausage and the trimmings!
Prep Time20 mins
Cook Time45 mins
Total Time2 hrs 5 mins
Course: Bread, Sandwiches
Cuisine: Swedish
Servings: 16 breads

Ingredients

  • 2 1/4 cups milk
  • 1 tablespoon sugar
  • 2 1/4 teaspoons instant yeast
  • 2 1/4 cups rye flour
  • 3 cups whole wheat flour
  • 2 tablespoons honey
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground fennel seed
  • 1/2 teaspoon baking soda
  • 1/4 cup melted butter

Instructions

  • Heat milk to 110-115 F. Add sugar and stir to combine. Sprinkle yeast on top and leave for 10 minutes until it turns foamy.
  • In the bowl of an electric mixer, combine rye flour, 3 cups of the wheat flour, honey, salt, fennel seed and baking soda. Knead for 5 minutes until dough is soft and elastic.
  • Place in a greased bowl and cover with plastic wrap sprayed with non stick spray and a kitchen towel. Leave for 1 hour. Due to the low gluten content of rye, it will only proof about 50% of original volume.
  • Divide into 16 portions and roll each into a ball.
  • On a lightly floured surface, roll each into a 6” circle.
  • Heat a skillet and lightly grease it with the butter. Fry breads until air pockets form. Flip on the other side and cook 1-2 minutes more until brown spots appear. Continue to brush the skillet with more butter after each bread. Repeat until all the breads are cooked.
  • To make the turnbrodsrolle, spread butter and mashed potato on turnbrod. Add some shrimp salad, sausage and lettuce. Drizzle some ketchup on top. Wrap and enjoy!

Notes

Breads should be stored in the refrigerator. To make them soft again, simply wrap in paper towels and reheat in the microwave for 30 seconds.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Julia

    I love all kinds of flat breads but I’ve never heard of turnbrod. Or maybe I have? Don’t they sell those big round flat crispy “crackers” at ikea? Are they the variation o this Turnbrod?

  2. Razena

    I love this healthy looking flat bread. It actually reminds me more of the Indian Tandoori roti than their parathas… either way I would love a wrap using these turnbrodsrolle.

  3. Sandhiya

    Antlers , decomposed urine,hair in baked goods,OMG,glad we had baking soda now and also good to know how far we came.Btw,Interesting wrap rolls with rye flour ,it looks so versatile and delicious.

  4. Srivalli Jetti

    You cracked up on that Indians will call this parathas, even before I read this statement, I was thinking oh even Swedens have a paratha in their cuisines..lol!..that’s quite a bit of research done, great job there!..and the sandwich sounds so filling too..

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