Hytte Bageri

Hem
Sverige
Malmö
Hytte Bageri

Breads and pastries made with organic and biodynamic fresh milled wholegrain flours. Flour is milled on site using Austrian made grain mill with granite stones.

Hytte Bageri is a micro bakery with strong passion to baking with organic and biodynamic fresh milled flours. All grains used are sourced directly from the farmers and you will always know the exact place grains were grown and harvested, as well as type, variety and harvesting year. All doughs are hand mixed and slow leavened with sourdough. Please welcome to learn more on the website.

20/05/2025

Dinkel little things
/
Просто захотелось поделиться
Спельта. Урожая 2021. И хоть бы что!
❤️🌾

хлеб #спельта #цельнозерноваявыпечка

07/05/2024

Sourdough bread roll

What if my signature Haus Bread dough has taken a different shape?

Ideal breakfast bit of bread for me, as the ratio of the tastiest haus bread crust to crumb here is just perfect to enjoy!

Stored perfectly in a freezer, thaws overnight to be ready for your breakfast.

Convenient to have a batch frozen for the whole week.

~

28/03/2024

A perfect canelé

26/03/2024

Is Hytte dead?

Come on, this will never happen! For those who is having fun out of some kind of break in the production I can tell that everything is having a tendency to come back😏

For everyone else I can tell that some time will pass and everything will be established again. I’m working on it and hopefully will share some good news soon.

Even during hardest times I have never stopped baking breads, so I’m doing now. I’m still baking, trying new things and keeping my experience and knowledge up. I’m grateful to my most faithful customers, who still order my breads. That means a lot.

I will keep posting some nice pictures and sharing some stories.

Thank you for continuing to follow this account!

♡

30/01/2024

Haus brot 2024

Deeply caramelised outside and featherly soft inside, one of the flavorfull breads lately baked.

50% fresh milled wholegrain:
Purple wheat (Bengt Gunnarson)
Winter wheat (Anatoli Shugurov)
Rye (Emil Åkerblom)
Halland wheat (Patrick Bengtsson)
Rest is wheat flour from Krasnodar

~

14/12/2023

Warm colors of the cold season

The Fields No.1 with flamed rye to bring more warmness to the flavor.

~

27/08/2023

100% stoneground enkorn

Smells like your favorite field before the harves and extremely packed with the flavor. Taste leans closer to the brutal winter wheats, but the crumb texture is light, soft and juicy as your favourite soft cake, your granny always baked for you.

Organic enkorn sourced from Roma, the island of Gotland, and the farmer is Björn Rosvall.
Milled by
~

10/07/2023

Enkorn-60

It’s been almost 3 years since I baked einkorn bread last time. I’m happy I had the possibility to do it again last week.

Einkorn grain is the true ancestor of all modern grains. It usually cost more and not being a popular cereal to cultivate for its low yield. It’s around twice lower in proteine comparing to modern wheats, it’s gluten is very weak and has tendency to stretch, which makes it hard to work with einkorn doughs. It’s almost impossible to make a good freeshaped bread with high amount of wholegrain einkorn flour, so bakers prefer to use forms.

Well, not me. The trickiest the dough — the most interesting it is for me. I pushed the wholegrain amount to my favorite 60%, used some tricks to stabilise the weak dough and I’m happy I could get great result from the first try.

Tastewise einkorn bread stands closer to emmer breads. Its intense and sometimes brutal flavour with earthy and grassy notes can be too much for one, but the other will find it a brilliant bread with just a nice click of butter on top. The crust is usually thick and crispy, the crumb has golden color and is very soft and light.

Bread was baked at home in cast iron pot.

~
Stonemilled wholegrain einkorn flour milled by Limabacka Kvarn.
Farmer Björn Rosvall, Romakloster, Gotland

03/07/2023

Purple wheat experiment I wanted to share

Home baked 60% stoneground wholegrain purple wheat bread with thick but delicate crust and very soft crumb with grainy texture. Some fruity tasting notes on the first day, changes towards more distinct wholewheat flavour on the second.

This amount of wholegrain flour is enough to highlight the grain flavour, whilst keeping the bread texture close to classical country loafs.

Purple wheat kernels bran get their color from anthocyanins, same that gives color to bilberries (and many other plants). I wanted to try this wheat sort for several years, since I first saw in over social media, and finally got the chance with organic stoneground wholegrain flour from Limabacka Kvarn.

This bread is a first try and I’m very happy with the result.

~
Farmer – Bengt Gunnarsson (Paradis Gård, Åskloster), mill –

05/09/2022

Последняя неделя, когда можно заказать домашний.

Дальше будет что-нибудь новое. Хотелось бы переключиться на озимую пшеницу — давно с ней ничего не пёк. Надеюсь, смогу раздобыть зерно…

12/08/2022

Для хлеба на следующей неделе будет жарковато, а вот ржаные хлебцы скорее всего сделаю!

04/08/2022

Придумал новый хлеб. Взял все остатки и вот что получилось: яровая пшеница, спельта и рожь, пшеничная мука. 60% цельного зерна, пшеничная закваска.

Назвал его haus brot, короче домашний. Потому, что всё, что дома нашлось — в дело пошло😄

Очень вкусный, нежный. Аромат насыщенный и сладкий, корочка тонкая и хрустящая, мякиш сложно описать, понемногу вкуса, характерного для каждого используемого зерна.

Пробный вышел очень хорошо (смотри второе фото), так что с понедельника этот хлеб становится хлебом недели на сайте.

Буду рад вашим заказам!

~
рожь и пшеница — Алтайский край, спельта — Ростовская область, пшеничная мука — Краснодарский край.

Adress

Malmö
21147

Webbplats

https://hyttebageri.com/

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