An old-fashioned bread recipe found on koket.se
15 g [0,6 oz] (¼ packet) fresh yeast
2 tablespoons sugar
50 g [1,75 oz] butter
2 tablespoons golden syrup
1 teaspoon of crushed anise seeds
1 teaspoon of crushed fennel seeds
1.5 teaspoons of salt
2.5 dl [0,5 pt] milk
3 dl [0,6 pt] sifted rye flour
3 dl [0,6 pt] sifted flour
300 g [10,5 oz] hot freshly cooked potatoes (peeled)
About 1.5 dl [0,3 pt] sifted flour
About 1.5 dl [0,3 pt] sifted rye flour
 Put the yeast into a bowl and pour in the sugar.
 Melt the butter and heat with the milk, golden syrup, spices and salt to 37 C / 98,5 F. Pour the liquid over the yeast and stir thoroughly.
 Add rye flour and flour and mix into a sticky dough.
 Let the dough rise under a kitchen towel to double in size, about 1 hour.
 Mash the hot potato with a fork and knead it into the dough. Add flour and rye flour until the dough is no longer sticky.
 Devide the dough into small pieces and roll these into thin round bread.
 Fry the bread at medium heat in a dry frying pan, one minute on each side, until it has a little color. Be careful not to fry them for too long, then the bread becomes hard and crispy.
Recipe from: Leila Lindholm