Upplandskubb is a Protected Designation of Origin and Ark of Taste bread traditionally produced in the province of Uppland in Sweden. It requires long fermentation and long baking in a bain-marie. It is often served at Christmas time.
Upplandskubb is traditionally produced in the province of Uppland in Sweden.[1]
Oldest known recipes date to the 19th century from Älgesta farm in Husby-Ärlinghundra parish.[2] [3] Although a traditional food, the bread did not receive the Upplandskubb name until sometime in the 1920s when a Stockholm woman, Elisabet Langenberg, came across it and became interested.
The bread is traditionally made from rye and wheat flours.[4] The dough is typically fermented for three hours or more and baked for over four hours. The bread is unique in Sweden as it is baked by being boiled in a bain-marie, which keeps it from forming a crust; no other boiled bread is known in Sweden.
The bread is then to be left to sit after baking for at least a day and then cut, making it savory and rich. The finished product is moist and sticky with a small crumb and a crumbly texture. Flavors are sweet and sour rye.
It is cut into four vertical pieces which are cut crosswise into quarter-circle slices. The bread is typically served with cured herring, lard or onion. It is commonly served at Christmastime. The bread keeps well.
This bread was registered for a Protected Designation of Origin designation in the European Union in 2014;[5] [6] [7] the designation was granted in 2021. The designation requires the dough to be made of locally-produced flours. It has been taken on board the Ark of Taste by Slow Food.