Smörgåstårta: I’m celebrating Breademic’s two-year anniversary, so have taken the week off from baking, and taking the opportunity to share with you Smörgåstårta, a Swedish sandwich cake that all bread bakers should be aware of. It’s beautiful, delicious, and makes great use of leftover bread! (More info below.)

Year Two was the year of sourdough. I tested three methods of making a sourdough starter (ended up adopting the most straight forward method and it’s never let me down), and also learned a lot of baking techniques. I looked for easy, quick breads to make in between sourdough bakes because they can be very time consuming, and a bit tricky,

These are my top five breads from Year Two. If you haven’t already, give one of them a try!

• Week 56: Sourdough – This is the loaf to try if you’ve never made sourdough, but you really want to get involved with it. It is the most comprehensive recipe I found.
• Week 59: French Sourdough – I like this one because you can use your starter straight from the fridge. That saves a lot of time, and gives you the ability to start making the bread as soon as you feel the urge.
• Week 64: Everything Bagel Bread – This no knead bread is easy and absolutely delicious. You’ll find yourself making it again and again.
• Week 70: No Knead Black Bread – This absolutely wonderful, complex loaf is a real crowd pleaser and should definitely be added to your repertoire.
• Week 97: Pan co’Santi – This is a great bread to make for gifting. It’s beautiful and full of flavor.

Smörgåstårta is a savory bread-layered cake, and you can use any fillings you like (we prefer egg salad, smoked salmon spread, and bay shrimp mixed with sour cream and fresh dill), cover it with a cream cheese/sour cream mixture and then decorate with fruits, vegetables and/or herbs.

If you’re new to the site, make sure to check out all the breads from Year One and Year Two, read over the Tips page if you’re new to baking, and if you find yourself as enamoured of bread baking as I, visit the Library page to see what my favorite bread baking books are.

Stay tuned for Year Three, which will have as it’s focus gluten-free breads!

Year Two Breads