We left you in our last post finishing our tour of Skansen, an open-air museum in Stockholm and promised you a post on reindeer and such. For this post, we’re going to travel North to Sápmi, the land of the Sami the home of the reindeer.
We’ll be talking about the Sami, the only recognized indigenous people in Sweden. We’ll also talk about reindeer and lastly, we’ll be making up a batch of tunnbröd an ancient bread of Northern Sweden. So, come on in and enjoy this brief tour of life in Northern Sweden.
Authors note: Many of the images you will see of the Sami and reindeers are by other and are made available by Image Bank Sweden which is administered by VisitSweden the official tourism site of Sweden.
The Sápmi and the Sami
OK, I know you’re saying what the heck is Sápmi and where the heck is it. Sápmi is what the Sami peoples call their ancestral lands and it covers an area in four countries, Norway, Sweden, Finland and far Northeastern Russia. Now, in relation to where we live (Southern point of Sweden), it’s just over 1000 km (621 miles) and about 13 hours of driving, if you’re lucky. Me, I’d take the train, it only takes 17 hours.
The Sápmi area covers about forty percent of Sweden. Now, mind you this land isn’t deeded to them, but instead an area they can roam and enjoy their culture.
The Sámi are Artic-European Finno-Ugric peoples. After years of persecution and hardship, in 1993 the Swedish Parliament passed the Sami Parliament Act. So they have their own Sámi parliament which makes it easier for the Sámi to have their voices heard. Sweden is estimated to of a Sámi population of 20,000 – 40,000 Sámi in Sweden. OK, I know that 20,000-40,000 people is a wide spread, but there’s a reason, the Sámi people have not participated in a census since 1945. So, what does it take to become designated a Sámi? Nope, it’s not a reindeer riding and fish-eating ritual, the Swedish Parliament states the following;In order to join the electoral register for the Sami Parliament, the Act states that you must consider yourself to be a Sami and the Sami language must be or have been the language in your home, or in either your parents’ or grandparents’ home.
Yep, they speak their own tongue and it’s an official language here. They also speak Swedish and many speak English as well. I’ve read there are four distinct language groups for the Sámi, with the Northern Sámi being spoken the most in Sweden. However, Southern or South Sámi is also spoken in the southern districts. It’s said that a Sámi speaking in Northern dialect or Southern Sámi dialect would have a difficult time understanding each other.
The Sámi people are intensely interesting, and we love the traditional dress worn only for special occasions. Today, the average Sámi dresses just like most and is likely to have an iPhone sticking out their back pocket. They travel by snowmobile and cars and herd reindeer, fish and other trades. Oh, and they make tunnbörd.
Before showing you some reindeer images and a few facts, you might want to take a moment and watch the video above.
The Semi-Nomatic Reindeer
With a reindeer population of around 250 000 in Sweden, there must be lots of pasture available for them to graze. In Sápmi there are 51 samebys (reindeer herding districts) areas altogether. These samebys were designated and are regulated by the Rennäringslagen or the reindeer husbandry law. These areas for the semi-nomadic reindeer samebys cover at least 50% of Sweden’s land surface area in some form. The last count, there are about 4700 reindeer owners in Sweden and all the reindeer in Sweden are private property.
Nope, no hunting season for these guys. In some senses, they’re like the free-range cattle herds of the old US West. Except rustling and stampedes aren’t a problem here. But predators are, claiming up to 50% of some herds. Not to worry though the Sámi herders are compensated by the Swedish government for their loss. This way we maintain a balance between predators and reindeer.
Are you getting excited about the prospect of riding a Sami sleigh or just hanging with the Sámi in Sápmi? We are and we’re planning a future trip to Nutti Sámi Siida to spend some time getting to know the Sámi people and their culture. Still, want more on the Sámi, here’s a link to a National Geographic article that you might enjoy. Also, my lovely wife gifted me a wonderful book on the Sámi people called “Beneath the Ice” by Kenneth Steven. It’s available via most book outlets.
So, what happens to the reindeer that’s harvested? The meat gets eaten, the skins are tanned, and the horns are sold. Reindeer meat is lean and dense with a lovely flavor. It’s eaten in many fashions and forms. But, the best way to eat it is fresh from the market. Now that might be an issue for some of you, but I know you can buy reindeer (Caribou) in Canada and the US. With that said, hold on to your pocketbook as it’s expensive. What’s our favorite cut and cook? Tenderloin cooked very rare by the sous vide method and flashed in smoking hot pan with herb, juniper berries and brown butter. And, served with seasonal greens and pureed almond potatoes.
Oh, and let’s not forget the best walking food in Sweden, tunnbrödsrulle, topped with reindeer stew with a bit of cloudberry jam. But first, we need to make the tunnbröd.
Swedish Tunnbröd
What’s this have to do with Sami’s and reindeer, lots. You see tunnbröd, soft and crisp are a mainstay bread of the Sami and most Swedes. Now you might think that’s an image of me above making the tunnbröd, but it’s not. It’s an image (courtesy of Image Bank Sweden) from Rismyrliden, which is a traditional 1800s farm. You can go here and feel like you’ve gone back in time, just like we did with our post, Skansen, fascinating kids and adults since 1891… But I digress (as usual), so back to tunnbröd.
The literal translation of tunnbröd is “thin bread” which is the original Nordic way of making bread. We’re talking back in the “Iron Age” here. Back then the bread was made crisp (as they still do) so it could last for months at a time. Ever wonder why there’s a hole in Scandinavian crisp bread? So, you can hang it on a horizontal wooden stick to keep it fresh and from the rats. The original tunnbröd dough was poured onto very hot stone or flat iron. With the introduction of the woodfired bread oven to Sweden in the early 1800’s, mjukt tunnbröd became easier to make. That meant one could make bread soft and often. This tunnbröd is cooked flat in a stone hearth wood-burning oven (or fried stovetop) for a quick minute or so and flipped (or not) with a stick (like the one in the video below) and folded or cut into quarters. Get ready, as this soft tunnbröd is what we’re about to make.
First off, wouldn’t you love to have that wood-burning oven to cook tunnbröd in! You’ll have to watch this quick video to see the oven and how a pro rolls the dough. Tunnbröd is as popular in Scandinavia as white bread in other areas. The top brand (in my opinion) is Polarbröd. Polarbröd is available all over the world in Scandinavian specialty markets or try IKEA’s version. But there’s nothing like homemade, so let get cracking.
Making the tunnbröd…
Soft Tunnbröd or mjukt tunnbröd as we call it here in Sweden is a soft semi-sweet flatbread. It’s used in many different ways and can also be made crisp. This soft version is likely the most famous for making tunnbrödsrulle, the best walking streetfood in Sweden. If you’ve ever made flour tortillas, pita or roti flatbreads you can jump right on this as it’s a very similar bake. Here in Sweden, we use two specialty dough rollers, a corrugated and deep notched one. Both are available via Amazon. We don’t have either, so I used a stainless-steel pastry rolling pin and a pizza docking roller. Although I cooked these in a hot fry pan (the common method), they can be baked as well. They were easy to make and very yummy.
You’ll need to get together your all-purpose and graham flour, sugar, salt, ground fennel, baker’s ammonia, yeast, butter and milk.
Begin by placing the wet ingredients (milk & butter) in a saucepan and simmer to 98°F/37°C. Don’t let the wet ingredients come to a boil.
While the wet ingredients are warming, whisk together the dry ingredients in your mixer bowl. Stir the ingredients well to blend.
Once the wet ingredients are warmed to 98°F/37°C, remove from heat and let the wet mixture cool for a few minutes. Recheck the temp and make sure it’s 96°F/36°C or slightly lower (this prevents killing the fresh yeast if using. If instant yeast is used, you can skip this temp check). Then, if you’re using quick or fresh yeast add to the warm wets and dissolve.
Using the mixing paddle (or by hand), slowly mix the dry ingredients, while adding the warm wet ingredient to the mixing bowl. Mix at an increased speed until well mixed (about 5 minutes). You may need to adjust a bit here with a dash of flour or a splash of milk. This dough should be loose and sticky (like making a ciabatta loaf), it will dry up when kneading with flour.
Once the dough comes together, cover and let it proof in a warm place for 40-60 minutes. While the dough rises, grab a large cast iron skillet and heat it to medium for now.
After proofing (raising) the dough, knead it thoroughly using the folding techniques or kneading process of your choice. This will take about 5 – 8 minutes.
When the dough is well kneaded, cut it into 20 equal sized balls (I used a scale) and cover with a cup towel. Turn heat up under your cast iron fry pan to med-high.
Working with one piece of dough at a time, roll your dough piece into a thin (1/8″ or thinner) round. Dock the tunnbröd with a pizza docker or a fork.
Place the raw tunnbröd into the ungreased hot frying pan, moving it around every few seconds. Cook for a minute or two on each side.
Once cooked, cover with a cup towel to cool. Repeat the cooking process for all 20 pieces. The tunnbröd will be good for a couple of days or can be frozen for future use.
So, there you go, how easy was that? Now grab one of those warm tunnbröd and smear on some butter and jam and dig in. That’s what Chloe and I did.
Chloe says, “Where’s the bacon or reindeer?” Tunnbröd has been tested and tasted by Chloe and she gives it her 3 paw rating (no meat in this one) –
Thanks again for having a read today and do come back for our next post, we’ll be making up that tunnbrödsrulle you’ve been seeing in the last few posts.
Your comments are always appreciated, just scroll down to “Leave a Reply”.
Soft Tunnbröd
Soft Tunnbröd or mjukt tunnbröd as we call it here in Sweden is a soft semisweet flatbread. It's used in many ways and can also be made crisp. This soft version is likely the most famous for making tunnbrödsrulle, the best walking street food in Sweden. Tunnbröd is a fabulous traditional Swedish flatbread.
Ingredients
Wet ingredients
- 3 cups (7 dl) Whole milk. See note 1.
- 5.25 tbsp (75 gr) Butter.
Dry ingredients
- 5 cups (600 gr) All-purpose flour. See note 2.
- 1.25 cups (195 gr) Graham flour. See note 2.
- 2.5 tsp (7 gr) Instant dry yeast. See note 3.
- 1 tsp Baker's Ammonia (Ammonium Carbonate). See note 4.
- 3.3 tbsp (45 gr) Granular sugar.
- 1 tsp Fennel seed, ground.
- 1 tsp Salt, table type.
Instructions
-
Begin by placing the wet ingredients (milk & butter) in a saucepan and simmer to 98°F/37°C. Don't let the wet ingredients come to a boil.
-
While the wet ingredients are warming, whisk together the dry ingredients in your mixer bowl. Stir the ingredients well to blend.
-
Once the wet ingredients are warmed to 98°F/37°C, remove from heat and let the wet mixture cool for a few minutes. Recheck the temp and make sure it's 96°F/36°C or slightly lower (this prevents killing the fresh yeast if using. If instant yeast is used, you can skip this temp check). Then, if you're using quick or fresh yeast add to the warm wets and dissolve. If instant yeast is used it should be blended with the dry ingredients. (See Note: 3)
-
Using the mixing paddle slowly mix the dry ingredients, while adding the warm wet ingredient to the mixing bowl. Mix at an increased speed until well mixed (about 5 minutes). You may need to adjust a bit here with a dash of flour or a splash of milk. This dough should be loose and sticky (like making a ciabatta loaf) but will dry up when kneading with flour.
-
Once the dough comes together, cover and let it proof in a warm place for 40-60 minutes. While the dough rises, grab a large cast iron skillet and heat it to medium for now.
-
After proofing (raising) the dough, knead it thoroughly using the folding techniques or kneading process of your choice. This will take about 5 – 8 minutes.
-
When the dough is well kneaded, cut it into 20 equal sized balls (I used a scale) and cover with a cup towel. Turn heat up under your cast iron fry pan to med-high.
-
Working with one piece of dough at a time, roll your dough piece into a thin (1/8" or thinner) round. Dock the tunnbröd with a pizza docker or a fork.
-
Place the raw tunnbröd onto the ungreased frying pan, moving it around every few seconds. Cook for a minute or two on each side.
-
When cooked, cover with a cup towel to cool or smear some butter and jam on it and enjoy. Repeat the cooking process (not the eating process) for all 20 pieces. The tunnbröd will be good for a couple of days or can be frozen for future use.
Recipe Notes
Please note that the quantities can be changed by entering the amount you wish in the quantity indicator. However, the metric will not change.
- This is a recipe that requires full cream milk. Avoid using low/no-fat milk here.
- Flour weights vary slightly from area to area, so amounts shown might vary slightly where you live. Adjust accordingly.
- If instant yeast isn't available use an equal amount of rapid (quick) yeast. If you're in Sweden use fresh (blue pack) yeast. If using fresh yeast dissolve, it in the warm (36°C/96°F) milk and butter. NOTE: Mixing yeast to warm liquids at a temperature of more than 45°C (115°F) for dried yeast and 37°C (98°F) for fresh yeast will kill the yeast. Instant yeast should be mixed with dry ingredients.
- Baker's Ammonia (Ammonium Carbonate) or hjorthornssalt as it's called in Sweden is an essential ingredient in tunnbröd. It is available from Amazon, KA flour and at Middle Eastern specialty stores. If you can't find it, you can substitute baking powder at a 1 to 1.5 ratio.
Mad Dog says
Excellent – I’ll have to try that, as I love the crispbread with a hole in the middle.
Ron says
Thanks! I’ll be posting on that Knäckebröd (Swedish crispbread) in a future post. We’ll be sharing an old family recipe. But, our next post has you in mind, as I’m sure you can find a nice wild game stew to use with it. Thanks for stopping by.
Ronit says
Fascinating read!
Such an interesting way of preparing this bread. Love the addition of fennel seeds to it.
Never had Caribou meat, but while working in Vermont, I used fresh venison, which I think is somewhat close in flavor and texture, so I can imagine how good it is.
Ron says
Glad you enjoyed it Ronit. The fennel does give it a nice flavor. While writing the post, I Googled to find if Caribou was available in the US. It is, but man is it expensive. One mailorder meat shop sells Caribou tenderloin for US$198/pound. That’s about four times what it cost here, which is interesting as almost everything here costs more than in the US. My tasting of reindeer tells me that that it’s much similar to farm-raised NZ red deer, but a bit milder. Any recipe that calls for reindeer can be made with the same cut of venison in my opinion. Thanks for stopping by.
Eha says
Well, Ron, you may call them Sami – at a pinch I’ll agree to Saami – but to me this land will always be Lapland and the people Lapps. And I was born closer to them than you live now 🙂 ! Actually Estonia, far north of you, is nicely shown on your map just south of Finland with those two distinctive islands showing the way. Have absolutely always loved their clothing wore those pom-pom hats myself as a child ! Well same roots for the Finns and us and them . . . And have always loved the elegant, graceful reindeer – magical to come upon them in our forests also. Haven’t had the flatbread methinks . . . but otherwise thank you for taking me back ‘home’ . . .
Ron says
Your welcome Eha. I’m happy we took you back home. Officially they call themselves “Sami People” in Sweden and Norway. I don’t know about Finnland. Yes, Lapps or Laplanders was and is the English name given to the Sami. You still might hear the English name used by some, but not officially. As for Sami vs Sammi both are correct spellings depending on where you are. Here is the Sami of Sweden official site link, it full is interesting information. Thanks for stopping by.
Eha says
Thank you for the very interesting link I have filed and for which I have reserved time after a busy workweek. Methinks Scandinavians have dealt with this issue much better than for instance Australia with our increasingly judged Aboriginal problems. Shall be looking at it thinking back on my heritage and problems of a ‘land’ I so wanted to visit by about age four (Yep, loved those hats !! And reindeer! And Santa !) and the many unfairnesses by our perceptions here . . .
Ron says
Your welcome Eha, I hope you enjoy the link. As always your kind comments are so very welcome.
Tandy | Lavender and Lime says
We don’t get some of the ingredients here but I will look for them in Europe next month. I would love to try this. Thanks for such an interesting post. It’s a pity they don’t participate in the census.
Ron says
Hi Tandy, I hope you find what you need in Europe as well as having a safe and wonderful visit. Thereäs a sad reason they donät participate. Simply said, for a number of years in the eyes of Scandinavia they didn’t exist. Those days are over, but it’s said that they prefer not to be counted. At least that’s what I was told. Thanks for coming by.
David says
1. Chloe is beautiful! 2. I loved the videos, especially the one on the Sámi in Sápmi – watching them ready their feet/wooden shoes for the weather is fascinating. 3. I love the grooved rolling pin she used in the other video. I used to have one for making pasta… wish I still had it! Thanks for a great post, Ron!
Ron says
David, thanks for the kind comments. I also found the video about the traditional footwear interesting. I don’t know if I have the patience for it though. Those rolling pins are very cool. I’m thinking they are very heavy as well. You can still by them handmade hear, I’ve got my eye on a set that just might make my Christmas wish list. I’ll pass on the compliment to Chloe. Thanks for taking the time to have a read.
Kathryn says
Ron, with out fail I always love your posts but for some reason this one struck a particular chord with me…with the beautiful photos, fascinating videos and such interesting details of your indigenous Sami people. The colour of their traditional dress is striking, as is their flag. One of my closest friends is Finnish and I can’t wait to recommend this post to her!.
I am a bread maker (traditional sourdough) but this is something really quite different and unique and I want to find the time to try my hand at it. I would love to get my hands on a rolling pin such as in the video… I must ask Anna-Leena (my Finnish friend) if she knows where one might be found….
Thanks for this lovely post!
Ron says
Thank you for the kind words, Kathryn and I’m so glad you enjoyed the post. I do believe their flag is one of the most colorful flags I’ve ever run across. Good luck with your rolling pin search, perhaps they might know at your chef school. Also, thanks for passing along my post to your Finnish friend. Take care, we’re always glad to hear from you.
Lorraine @ Not Quite Nigella says
Ooh so much to learn in this post Ron! Super interesting. I had never heard of the Sami people or tunnbrod! Love that pic of Chloe at the end too.
Ron says
Hi Lorraine, we’re so glad you found the post of interest. The Sami people are unique, we’re looking forward to learning more about the Sami firsthand in the future. Tunnbröd is tasty and would be a cakewalk for a master baker like you. I’ll pass to compliment to Chloe. Thanks for taking the time to comment.
sherry says
yum this thin bread looks so delicious. and i have always been fascinated by the Sami. it seems like an amazingly hard but brilliant lifestyle. one day i must get myself there to visit them…. cheers sherry
Ron says
Hi Sherry, the Tunnbröd (thin bread) is a tasty flatbread for sure. It’s slightly sweet with that hint of fennel and it used for so many dishes. It’s actually quite good with a good spicy curry. Well, a visit up-country to Sápmi is certainly on our Travel Bucket List and we hope you do make it there one day. Travel tip; If you like snow and cold, go in the winter as that’s when you might get a glance of the Northern lights and the mosquitoes and flies are not so bad. Thanks for stopping by.
Jeff the Chef says
I think I’ve found my long-lost people! Red knit, furs, and sleighs are definitely my thing. And stew with a jam garnish in a soft flatbread is definitely my thing! Very interesting that they get compensated for animals lost to predators. You people are so reasonable.
Ron says
Jeff, now that you have found your people you must plan a trip to Sápmi. I personally think the tradition Sami dress would suit you just fine and I know the food would. Sweden is a reasonable country with very high taxes that most all are happy to pay, for we get a lot for it. Thanks for taking the time to have a read.
Jeff the Chef says
I have no doubt – the more I read your blog, the more I want to at the very least visit Sweden.
Ron says
Jeff as we say here, du är välkommen till sverige!
Kelly | Foodtasia says
Ron, I’ve learned so much in this post! It was very interesting reading about the Sámi . The tunnbrod looks delicious! We make a lot of flat breads here at home. Those big rolling pins were pretty fascinating! My father makes custom made rolling pins. I’ll have to show it to him to see if he can make one.
I’ve also never heard of Ammonium Carbonate. Have you tried it in other recipes? I’m curious to know what kind of effect it would have. Although after reading the article you linked to, I know never to use it in cakes! 🙂
Ron says
Hi Kelly, We too enjoy our flatbread, but with a bakery school about two minutes walk from here, we usually buy there. However, when it comes to flour tortillas, they only get made here at our place. The Swedish rolling pins (kavel in Swedish) are fun and they have so many different patterns. The corrugated rolling pin is great for other pastries. I believe in the US they’re available from Amazon. But, you have a dad whom I bet will greet the challenge of making a kavel with joy. Ammonium carbonate or hjorthornssalt as we call it here is used to make Swedish crispbread and thin biscuits (like saltines) and such. I’m not a big baker so I’m sure there are other uses. A tip though, don’t take a big sniff of it as it the same as smelling salts. Thanks for stopping by and send me an image of that kavel when you dad finishes making it.
2pots2cook says
One of our travels to beautiful northern world included Sapmi area. We were impressed with their ways and how much do they care to pass their values to new generations. The language I heard there was completely different but so inviting and made me start digging where it comes from. Their language ( one of them ) is one of the things I decided to find time to learn as soon as possible; basics, at least.
The flat bread you shared with us is going to be my surprise for next Nordic food gathering.
Thank you very much Ron.
Ron says
Davorka is so nice that you’ve had the opportunity to experience the Sami culture in person. We’re also looking forward to our travels to Sápmi. We attended a Sami cultural exhibit in Lund and were fascinated. The Sami curator of the exhibit was so kind as to visit with us. She spoke Northern Sami for us and it was so interesting. Good on you for learning a dialect. Thanks for making our Tunnbrödd for your upcoming Nordic food gathering. I think your Nordic food gathering would make a very interesting post.
Gerlinde@Sunnycovechef says
What a fascinating post Ron, you are educating us by giving us some interesting information .I loved the video of the Sami people and their life style. Your soft Tunnbrödd looks good, I would love to have a piece.
Ron says
Hi Gerlinde, it’s a pleasure passing on the information and we’re glad you enjoy it. Tunnbrödd is likely to be as popular here as Brötchen is in Germany and have as many variations. Next time you’re by an Ikea, jump into there food store and pick up some. It’s usually in the frozen case and it’s not bad. Thanks for stopping by.
David @ Spiced says
I love how much I learn from your posts, Ron! I look forward to seeing new posts pop up. So I wasn’t familiar with the Sami peoples until now. I love history, but I’ve never delved into the history of the Nordic countries. I find it fascinating! Of course, the reindeer help thanks to the fairy tale nature with Christmas and all. I’m shocked that predators can claim up to 50% of the herd, though. That’s crazy! Moving on to the bread, I’d love to try my hand at tunnbrod. Bread baking is my absolute favorite thing to do in the kitchen, and tunnbrod is new to me. That means I need to try it out! Plus, I have a new wood burning pizza oven that I’m going to try out once the snow finally melts here…maybe I can use it for tunnbrod?? We’ll have to see! Thanks again for another wonderful post!
Ron says
Thanks, David! Knowing you’re a history buff I was hoping you might find the Sami interesting. I’m knee-deep in books on them just now. I have this huge drive to visit the Sápmi area and learn more. We’re trying to decide when, but I’m voting for next February as we could hopefully see the Northern light as well. How fortunate having a wood burning pizza oven. My son has one in his back yard and he loves his. Tunnbröd will cook fantastic in a wood-fired pizza oven. Let me know how it turns out.
Angela says
Excellent directions. Flatbreads are fascinating from a historical and geographical perspective. I loved reading the post—saw a tv docu on the Sami years ago and found it so fascinating. It may have been in Finland. Thanks so much for a great post!
Ron says
Thanks Angela, We love flatbreads. People were eating flatbreads long before yeast-leavened bread for sure. I love tunnbröd, but my favorite is real Indian Naan cooked in a tandoori. We’re glad you enjoyed the read.
Laura says
Ron, it’s so interesting to learn about all of the different peoples in the world! Thank you for this education! I love how it all relates to their lifestyles and foods they prepare. Seems every culture has it’s quick breads as well as it’s slower breads. I love a good flatbread and I’m pretty sure Tunnbrods rule! (Sorry for the apparent pun)
Ron says
Laura, it’s my belief that all cultures are linked by food and flatbread is a great example. I don’t know of a culture that doesn’t have some type of flatbread. As a flatbread lover, I’d love to hear what you think of tunnbröd. Thanks for coming by and taking time to comment.
Valentina says
I haven’t even heard of Sapmi. (GASP!) Oh my goodness, I would love to go to that area of the world one day. So great learning about the Sami people, lifestyle and traditions. It’s all so interesting. Of course I’m starving for this bread now! So cool in the video to see how it’s made and then cooked. Such a strong dough to hold together they way she moved it around. The butter and milk must make it such a rich and delicious treat. Yum!
Ron says
It is a good flatbread indeed. I had some for lunch. It’s like a fluffy semi-sweet flour tortilla. We’re hoping to travel to Sapmi and I know it will be a joy when we get there. In the meantime, I can’t get enough of their culture. I just found an old cookbook with some Sami recipes in it. One I’m playing with now is another bread called Gakko and a Sami stew called souvas. Valentina, as always, thanks for taking the time to stop by and comment.
betsyb says
What a fantastic post! I’m so very happy you came to visit my blog so that I would know about yours and can now follow you. The Tunnbröd looks and sounds delicious. The Sami are so charming and I know it will be so interesting to visit them. Looking forward to perusing more of your blog and future posts.
Ron says
Hi Betsy and welcome. We’re glad you enjoyed the post and look forward to seeing you around. You feel free to peruse the blog as much as you like. Thanks for coming by and taking the time to comment.
Susan says
I really enjoy your videos, Ron, and especially seeing the Sami and their reindeer. Love the costumes and I think my daughter had a ski cap made of fleece just like the ones they wear.
Ron says
Hi Susan, so glad you enjoyed the videos. I’d like to take credit for filming them but it wasn’t me. But I did find them to share. I’m thinking I’d like one of those Sami hats for myself. Take care and thanks for stopping by.
Pam says
Your Tunnbröd looks really delicious, Ron! I can imagine how good it is with the fennel seeds.
First off, that is one heck of a rolling pin she uses on the dough. It would be a great thing to have in my kitchen. She makes it all look so easy!
I’m not familiar with the Sami, they’re an interesting people and culture, plus the reindeer make it all even more fascinating. What a sleigh ride that would be. And their traditional dress is so colorful! This is an interesting post, I enjoyed reading it. Chloe is the best!
Ron says
Pam, I think you guys would enjoy tunnbröd and I think you guys will really like our next post where we use the tunnbröd to make tunnbrödsrulle. You know that in the past only the women made the tunnbröd, I think it was because the men were afraid of those huge rolling pins. Glad we could introduce to the Sami and I’m sure they’d love to take you guys on a sleigh ride. Tell Bubba they have some cool snowmobiles too. Thanks for stopping by.
Healthy World Cuisine says
Fascinating watching the Sami stuff their shoes with grasses to stay warm and watching the Northern lights. You know they still had to be cold. Actually, I am cold just looking at them. LOL Blood has gone thin after living in Asia so long. Your Tunnbröd looks perfectly cooked and with those fennel seeds so delicious. Certainly a 5 star hot off the griddle. Wishing you a super week Ron and Take Care
Ron says
Bobbi, I’m betting their feet got cold as well. I don’t know about you, but as long as I can keep my feet warm, I’m warm. Thanks for the 5-star hot of the griddle, it is a tasty flatbread. We’re glad you stopped by and you have a dandy week as well.
Jas @ All that's Jas says
Very interesting, as all of your stories are, Ron! The flatbread looks simple enough to make.
Although I’m a carnivore, I couldn’t watch that poor animal being skinned. 🙁 So, why is reindeer meat so expensive when it seems there’s plenty of it? What’s the least expensive meat there?
Ron says
Jas, I’m so glad you enjoyed the post (except the reindeer skinning). I think reindeer meat is expensive because of the amount of care they take. Also, global demand is high just now. Pork is the most popular protein and very good quality. But, you might think it expensive by US standards. Boneless pork shoulder (like country ribs) runs about US$8-9/kg (or $3.64 – 4.09/pound). Chicken is the number two most consumed protein and likely the least expensive. A pound of boneless/skinless thighs is about $5, but it’s darn good chicken. Thanks for stopping by.
Jas @ All that's Jas says
I think the chicken is expensive too. I can get chicken leg quarters for $0.82/lbs from my butcher (much cheaper and better than from a grocery store), but not sure if you can really compare prices without comparing the costs of living. The reindeer prices make sense now that you’ve explained it. Thanks, Ron!
Ron says
Good point Jas, I’ve pondered the question of the cost of living and here’s my take. We pay some of the highest taxes in the world, but we get so much for it. We never need to worry about the cost of healthcare is growing old. We have wonderful social service and good roads and we have no health insurance cost. With that said I’d say around 25% higher (after adjusting for incomes) than the US for goods and services for us. Housing, that’s a different story. Where we really feel it is when dining out and at the liquor store. Also, our chicken is all cage and hormone free.
John / Kitchen Riffs says
Such a fun read! I vaguely was aware of Sápmi (kinda, sorta) but my (limited) knowledge was fuzzy. Really fuzzy. So delighted to learn about the region and its people. Learned a bunch! And really like the recipe for tunnbröd — this sounds wonderful. Great post — thank you so much.
Ron says
John, I’m glad you enjoyed the information on the Sami and tunnbröd. I’m thinking you might enjoy the tunnbrödsrulle we’ll be making in our next post. Thanks so much for having a read and taking the time to comment.
All That I'm Eating says
Do you know I think I tried some tunnbrod when I was in Sweden but I’ve never thought to try and make it!
Ron says
I’m betting you did have some tunnbröd as it’s used in a lot of smörgås (open sandwich) that are served here. It’s really easy and fun to make. It is a little time consuming as you only make one at a time. Thanks for stopping by and having a read.
Judith Graber says
Another interesting and detailed post Ron. They are a colorful people, aren’t they in their bright clothes. So, this is where Santa’s reindeer come from ha!ha! Lovely creatures with those huge racks. I’m always interested in the breads of many cuisines as I love to try new recipes – this looks fairly simple! Maybe instead of a new sourdough recipe I will try tunnbrod instead. Thanks for sharing…
Ron says
Thanks so much, Judi. I’m glad you enjoyed the post. Yep, Santa’s reindeer likely came from here but not Rudolf as he may have come from Russia with that red nose don’t you know. Judi, you could make tunnbröd in your sleep it’s that easy and tasty as well. Thanks for taking the time to share your thoughts.
neil@neilshealthymeals.com says
As much as I love a train journey Ron, 17 hours is still a long one. Would you be taking an overnight train with comfortable beds in that you can sleep in before you reach Sapmi? That would suit me! Looking forward to hearing about your future trip to see the Sami people and their culture. And that flatbread looks delicious! I see you have a trusty Kitchenaid too. I wouldn’t be without mine!
Ron says
Neil, we’d definitely be taking the comfy route. First a day train to Stockholm and a nights layover. The following evening we’d take the night train from Stockholm to Åre and yes in a private sleeping compartment. We’ll wake up and be arriving at our destination. We’re now thinking week 8 of 2020 for our journey.
That old Kitchenaid has many batches of dough under its belt. I’ve replaced the main gear in it four times now. When it dies, I’ll be replacing it with a Swedish ANKARSRUM mixer. You should check them out sometime. Thanks for stopping by.
Juliana says
Oh Ron, your posts are always so interesting…loaded with so much information…I love it…the sound and look of tunnbröd is amazing, I can only imagine the taste of it as in Chinese cuisine there is a bread that uses ammonia and I love it…thanks for sharing the recipe.
Have a wonderful week ahead!
Ron says
Thanks for the kind words, Juliana. I think you’ll like Swedish tunnbröd. I know I certainly like Chinese flatbreads (Bing I think it’s called). My favorite was the spring onion pancake and I also remember a sweet crepe type flatbread with corn in it. But, my all-time favorite Chinese street food was roasted sweet potatoes straight out of the baking cart. Thanks for stopping by and sparking my Chinese food memories.
Pauline says
Ron, I would love to be able to grab a tunnebrod and slather it with butter and jam and demolish it right now. What an interesting recipe, and I’ve never used Bakers ammonia. Have you actually made them using baking soda? I’ll try and source some Bakers ammonia locally. I really enjoyed reading your interesting story Ron, love the reindeers, and Sweden is looking more and more like a definite travel destination. Don’t know if I could eat reindeer, although it looks delicious. Sorry I’m a bit late with my comment this time. Best wishes, Pauline
Ron says
Hi Pauline, I must say it was rather decadent taking that first piece of tunnbröd slathering it with butter, spreading on the lingonberry jam and tucking it in. I have made tunnbröd using a combination of equal parts baking powder and baking soda. The taste good using this substitute, but they’re not a fluffy. So, by all means, if you can’t find Bakers Ammonia (Ammonium Bicarbonate) then try the baking powder/soda or just powder substitute. Also, in your area, you’ll likely find it in European Specialty stores or online, ask for Ammonium Bicarbonate. Not to worry, no such thing as a late comment here. You can drop in and comment anytime.
Adina says
A very interesting read, I saw a documentary once about Sami , so I was glad to read some more. The bread looks great. I bake with Ammonium Carbonate too sometimes, but not too often, I like the fact that unlike baking powder or baking soda there is no lingering taste, but the smell is so strong and terrible, it makes my eyes water. 🙂 Good thing, that it is completely gone when the bread (or in my case cakes) are baked.
Ron says
Hi Adina, Glad to hear you enjoyed the Sami info. Bakers Ammonia is an interesting leavening agent that really works well with thin bread and certain cookies and crackers. Oh, you’re so right about the smeel. Thanks for stopping by.
frugal hausfrau says
Yet another fascinating post, Ron! And yes, I would love to have an old wood stove, maybe in my would like to have “summer kitchen”. I have such a difficult time making things turn out round. Oh well. they taste just as good.
Chloe looks decidedly un-predator like there at the table, even if she is secretly lusting for reindeer!
Ron says
Thanks Mollie, GLad to hear you found our post to be interesting. You know most of the big bread ovens here were communal. Usually, about 6 families share the kitchen and made bread on their designated day. Miss Chloe can be quite a carnivore but in a ladylike way.
Mimi says
WHAT A FABULOUS POST!
Ron says
Thanks Mimi, we glad you liked it.
Mimi says
I’ve never heard of the Sami or Sapmi. It’s good PETA hasn’t heard of them either. Fabulous information, great video!!!
Ron says
Mimi, I suppose PETA had their go at the reindeer herders, but the Sami are known for their wonderfully humane care of their animals. Glad you enjoyed the post. Thanks for taking the time to have a read and commenting.
Karen (Back Road Journal) says
Such an interesting post Ron, thanks for introducing us to such an interesting part of your world.
Ron says
Karen, it is a very interesting part of the world. We’re so glad you enjoyed the post and thanks for stopping by.
mjskitchen says
Another fabulous post Ron! Living in an area where indigenous people are prevalent and such an important part of our culture, I love learning more about such people in other parts of the world. Oh how I would love to travel with you and your wife to Sami and spend time with the people. I’ve learned alot about native foods from Navajo and pueblo friends. The tunnbröd reminds me of flour tortillas but after looking through the ingredients, it is obviously a completely different type of bread in both texture and flavor. Fennel? I love fennel, and it’s surprising to see it being an ingredient. Thanks for taking the time to put this post together. Enjoyed it!
Ron says
MJ, I’m glad you enjoyed the post. While studying (I still am) about the Sami I often think about the North American Indians plight. But my greatest comparison is the Inuit people of the North American Arctic region. I wish for both the North American Indian and Inuit people would have been treated better by our forefathers. Having been raised in a Hispanic rural area of Texas, I too thought about the flour tortilla and was expecting a similar taste, but other than being a flatbread like a tortilla they are quite different. Thanks so much for stopping by.
Mackay Sherry says
The Sami culture is so fascinating, isn’t it? And what a great flag. Living in sunny Queensland it is hard to imagine such a very different lifestyle in all that snow and ice. The bread sounds very tasty! Cheers sherry
Ron says
Hi Sherry, yep they do lead a different life, but I think a good one. Yea, that flag is a brilliant and a bright one. The Sami do love their colors. Thanks for stopping by.
Daniel D.Teoli Jr. says
Wow, great report! I will have to try getting into flatbreads. I didn’t rate as I have not made it.
Here is something from my archive on the old time Sami Laplanders. I also have a 16mm film about them from the 1950’s. Need to get it scanned sometime.
https://archive.org/search.php?query=sami%20laplander%20teoli
Ron says
Thanks! The Sami story is one I’ll continue to study and hopefully visit in the future.
Ben says
Just finished frying up my half batch of tunnbrod, and I am so happy with how they turned out! The ammonia smell while they were cooking was a bit disconcerting, but they turned out great! I couldn’t find graham flour so I substituted whole wheat flour and wheat bran at a 2:1 ratio with a teaspoon of wheat germ added. The breads have a wonderfully soft texture and are going to be perfect for the tunnbrodsruller my family and I will be eating next weekend at our Swedish log cabin on Minnesota’s North Shore!