Culinary experience using Wermlandian kama flour from Stöpafors Mill

Motti with bacon (the national dish of Värmland) is served in many homes in Värmland. This is made from kama flour from Stöpafors Mill.

Skrädmjöl med tradtition

Knowledge of kama flour came to Sweden during the seventeenth century through Finnish settlers. Kama flour has a strong tradition in Värmland that lives on to this day. Kama flour has a vigorous identity in Värmland and belongs to the culture of Värmland. The Swedish name for kama flour “skrädmjöl” (minced flour) is derived from the time when the oats were mined when they were roasted prior to milling. Kama flour is roasted oats that has plentiful proteins, fibre, vitamins and minerals and tastes of almonds. Kama flour is also a wholegrain flour.

Stöpafors Mill

Stöpafors Mill is situtated about 15 kilometres north of Sunne. The mill both produces and sells flour but Stöpafors Mill supplies shops throughout Sweden. Stöpafors Mill has been milling its kama flour in the same traditional way as they have been doing since 1917 and today is the only producer in Sweden that produces kama flour in the traditional way.

To produce kama flour the oats are first roasted in a large wood-fired pan that can accommodate as much as 100 kg. In the second stage, when the oats have been roasted, the oats are minced by a machine that removes the outer husk. The third stage is the milling of the oats to kama flour in the pebble mill where the millstones are adjusted manually. The fourth stage of the process is packaging and delivery. Kama flour can be used in recipes including bark porridge (nävgröt) or kama flour dreams (skrädmjölsdrömmar) but new recipes are constantly being developed using the product. Normal oats are gluten-free but kama flour may contain traces of gluten if it has been grown in the vicinity of other types of crops or if the product has been prepared in the same machinery as other products. However, at Stöpafors only flour made from oats is produced.

Björkaholm Mill

Four miles from Stöpafors Mill lies Björkaholm Mill where ecological fullgrain flour from wheat, rye and spelt is stone-ground and bread, coffee and snacks can be bought from the bakehouse. 

Kama flour has a long history deeply-rooted in the food culture of Värmland. It began with the oats maturing late in autumn, which resulted in the oats often being musty. This is why people started to roast the oats in wood-fired stoves in order to increase the shelf life of the oats. Previously kama flour had been used especially in Wermlandian dishes such as bark porridge, Mårbacka cake, and kama flour dreams (skrädmjölsdrömmar), but the flour can be used equally as well in sour dough bread, pies and pizzas.

A traditional Värmland country recipe is bark porridge, which is made from just water and kama flour and a little salt. Bark porridge came about during the seventeenth century in conjunction with the settlement of the area by Finns. It is said that the name bark porridge came about as the porridge is eaten with so-called “birch bark” (nävarna). It is common for bark porridge to be served with fried bacon and lingonberry jam.    Bark porridge is also called “Motti”.

The new country dish kama flour potato pancake (skrädmjölsraggmunk) with elk hash (älgpytt) contains both kama flour and elk representing Värmland.

The author Selma Lagerlöf was not only an author but was also a competent entrepreneur within politics and agriculture. Selma produced her own kama flour and began a number of ventures including the company Mårbacka Havrekraft that produced kama flour. Kama flour was sold throughout Sweden from Mårbacka Havrekraft but it was also exported to America. Unfortunately things did not so as well as had been hoped for Mårbacka Havremjöl and it closed down after a few years.

Mårbacka café still offers many recipes that were baked in Selma’s day and which using kama flour gave a special taste to pastries and cakes. Mårbacka cake, which is a soft cake that contains kama flour and baked in the kitchen at Mårbacka, is available to buy, . Kama flour can even today be bought at Mårbacka, but now more is it oats that are roasted and milled locally at the Stöpfors Mill.