A Swedish bread recipe found on koket.se
1 liter [2 pt] water
20 g [0,7 oz] yeast
1100 g [2,4 lb] flour
400 g [0,9 lb] durum wheat
40 g [1,4 oz] salt
200 g [7 oz] almond, ground
 Day 1: Stir the yeast into the water. Add the rest of the ingredients apart from the ground almonds and run the dough in a kitchen machine for at least 20 minutes till it gets elastic. Work in the ground almond at the end of the kneading. Cover the bowl with plastic wraps and allow the dough to rise in the fridge overnight.
 Day 2: Form the dough into 2 loaves, place them in floured bread baskets and let them rise at room temperature for 2 hours. Put a baking sheet in the oven and set the oven to 250° C / 480° F. Vault the loaves onto the hot baking sheet and bake them for about 45 minutes on the bottom shelf in the oven.