Every weekend Koen makes two loaves of sourdough bread. It’s a weekend treat that I look forward to and I love experimenting with different toppings! The best part of baking bread is that we can slice the loaves, freeze them, and then toast them throughout the week.
First up, the Swedish dish raggmunk, or potato pancake. The raggmunk are prepared by making a pancake batter of wheat flour, milk and egg, into which shredded raw potatoes are added then they’re fried in butter. We opted for the traditional serving combination of bacon and lingon berries.