Jens Linder: How breakfast can be the salvation when the rain pours down

During a relentlessly rainy summer in Härnösand, writer Jens Linder discovered an unexpected salvation: breakfast. While managing a hostel with a friend, the persistent downpour dampened spirits. Guests were as weary as the hosts, with outdoor excursions impossible.

Linder turned to the hostel's small kitchen, armed with baking books. He experimented daily with various bread-making techniques, from quick-rise to cold fermentation. His goal was to perfect the morning meal, baking everything from sandwich loaves to potato bread and no-knead whole wheat. "All attempts may not have been entirely successful, but I persevered with the stubbornness of a breakfast fanatic," he wrote.

His friend meticulously prepared coffee, a rarity at the time, and their hearty oatmeal porridge, accompanied by good Swedish toppings and freshly boiled eggs, became a hit. This wasn't the era of lavish breakfast buffets at Swedish tourist accommodations. Their early spread not only delighted the gloomy guests but also began to lift Linder's own spirits, providing satisfaction in brightening people's days.

They aimed to cater to each guest's preferences, receiving much appreciation in return. Linder reflects that no meal is as vital as the first, capable of comforting, invigorating, or easing a headache. Since that summer, he has cherished preparing thoughtful breakfasts, whether at a kitchen table or for a picnic by a lake.

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All attempts may not have been entirely successful, but I persevered with the stubbornness of a breakfast fanatic.