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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


  • 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


  • 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!


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.
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