Upplandskubb

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.

History

Upplandskubb is traditionally produced in the province of Uppland in Sweden.^[1]

Oldest known recipes date to the 19th century from Älgesta farm in Husby-Ärlinghundra parish.^[2][3] 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.^[3]

Preparation

The bread is traditionally made from rye and wheat flours.^[4] 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;^[4][3] no other boiled bread is known in Sweden.^[3]

The bread is then to be left to sit after baking for at least a day and then cut, making it savory and rich.^[2] The finished product is moist and sticky with a small crumb and a crumbly texture.^[4][3] Flavors are sweet and sour rye.^[4]

Serving

It is cut into four vertical pieces which are cut crosswise into quarter-circle slices.^[3] The bread is typically served with cured herring, lard or onion. It is commonly served at Christmastime.^[4][3] The bread keeps well.^[3]

Protected Designation of Origin and Ark of Taste

This bread was registered for a Protected Designation of Origin designation in the European Union in 2014;^[5][6][7] the designation was granted in 2021.^[1] The designation requires the dough to be made of locally-produced flours.^[3] It has been taken on board the Ark of Taste by Slow Food.^[3]