Upplandskubb

Type of traditional Swedish bread

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.

[edit] Upplandskubb is traditionally produced in the province of Uppland in Sweden. Oldest known recipes date to the 19th century from Älgesta farm in Husby-Ärlinghundra parish. 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.

[edit] The bread is traditionally made from rye and wheat flours. 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.

[edit] 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.

[edit] This bread was registered for a Protected Designation of Origin designation in the European Union in 2014; 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.

Upplandskubb’s dense crumb and slightly sweet, buttery flavour make it a perfect counter‑point to the usual festive fare of roast and pudding. Its long, slow fermentation gives it a subtle sour note that cuts through rich gravies, while the bain‑marie bake leaves the crust pleasantly soft – ideal for spreading with cheese, lard, or a dollop of lingonberry jam. Because the loaf holds its shape well, it can be sliced thick for hearty open‑face sandwiches that survive the bustle of a Christmas lunch. In short, the bread’s texture and flavour profile complement the indulgent dishes of the season without being over‑sweet, which is why it has become a staple on many British holiday spreads.

Look for the PDO logo on the packaging – it guarantees the loaf was made in Uppland according to the traditional method. Freshly baked Upplandskubb is best enjoyed within three days; store it in a paper bag inside a linen‑lined bread box to keep the crust from drying out while allowing the crumb to stay moist. If you need to keep it longer, wrap the loaf tightly in cling film and freeze for up to two months; thaw at room temperature and give it a quick 10‑minute steam‑bake to revive the characteristic softness. When shopping abroad, a small artisan bakery may import the bread; ask if it’s been vacuum‑sealed, as that can affect the texture.

Many assume the bain‑marie technique is a modern health‑trend, but it is actually the centuries‑old method that defines Upplandskubb’s texture. The water bath prevents the crust from hardening too quickly, allowing the interior to develop its slow‑fermented flavour without cracking. Some bakers replace the water bath with a covered tin, but that alters the crumb and can leave the loaf dry. Likewise, the misconception that the bread must be served warm is unfounded; at room temperature the flavour is more pronounced, while a quick re‑heat in a low oven revives the gentle steam effect. Understanding these nuances helps you appreciate why the traditional method matters.