Sweden: Snittsidan Bullar

Baked goods with Swedish influences this week, snittsidan bullar translates (according to google translate) as sectional side buns, referring to the way the dough is cut. A simple recipe, as long as you have a few hours to spare for the dough to rise.


  • 250g strong white flour/ strong wholemeal flour or a mixture
  • 50g rye flour
  • 1 tsp fast action yeast
  • 1 cup warm water (220ml)
  • 1 1/2 tsp salt
  • Seeds of your choice (pumpkin, sunflower and sesame are all good)

Snittsidan Bullar Bread


  1. Add the yeast to the water and leave to rest for 10-15 minutes.
  2. In another bowl add the flours, and salt together and make a well in the middle.
  3. Add the water mixture to the flour mixture, mix well and knead for 10 minutes.
  4. Leave to rise for 1-2 hours, until doubled in size.
  5. After this, roll the dough into a log shape around 30cm long.
  6. Cut slices off the dough shape dipping each into some seeds to cover at least one side.
  7. Make 8 slices from the dough, placing each on a pre-prepared baking sheet.
  8. Cover with a tea towel for around 45 minutes, and when appropriate pre-heat the oven to 220oc.
  9. Bake for 15-20 minutes and leave to cool on a wire rack.

I may have over done it on the seeds, but even so – eight tasty rolls!

Snittsidan Bullar Bread


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