
The Råängen bread
In the Iron Age, people already grew and milled grain at Brunnshög, the part of Lund where the Råängen district is now taking shape. One theory holds that the area housed a brewery or a bakery even then. We are now deepening our work on the role of food in urban development, beginning a collaboration around heritage grains and local value chains. In the initiative Råängenbrödet (The Råängen bread), five bakeries from Lund, Malmö and Ystad are baking bread in new ways. They are joined by Caroline Lindö, a medical researcher specialising in baking with heritage grains, the Michelin chef Anton Bjuhr and the farmer Håkan Rasmusson.
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