The festive season is a special time for home made breads all across Scandinavia. An interesting mix of pagan and early Christian traditions have resulted in delicious sweet and savoury breads loved across the region. The use of saffron is typical, as early Viking and Hansa trade introduced the northern countries to much prized saffron which they incorporated into festive cakes and breads.

We start off with a traditional Danish 2-day rye sour dough bread made possible by us having prepared the starter and teaching you how to repeat at home. This type of bread is exceptionally healthy and absolutely delicious enjoyed thinly sliced with ham, cheese and other savoury toppings. We move on to enriched Norwegian breakfast Horns sprinkled with sesame seeds and perfect for the freezer in order to be re-warmed for breakfast.

We then turn our attention to traditional Swedish Advent bread made from sweet, saffron infused dough and finish off with a magnificently moist saffron Christmas cake. We will also make our favourite, quick Rye and caraway crisp bread thins to have with lunch.

The class starts with fresh roll, tea and coffee and includes a typical Swedish festive lunch of Jansson’s Temptation and Gubbröra perfect for our crips breads.

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Testimonials from people who took this course

I loved every minute of my time with the CCS team and it has really changed the way I cook. - Jane, 32

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