Ø-bread: Traditional Danish hveder (wheats)

First things first, here's the list of places that still sell wheat for your island bread holiday on Langeland:

• Stæhrs Bageri
  Bygaden 71, Tullebølle
  
  
• Hedos Bageri
  Kaptajn Kaasvej 7, Lohals
  
  
• Pastry By Holst & Riess
  Hovedgaden 15, Humble

The history of hveder (wheat)

Hveder is a traditional, sweet and fluffy Danish pastry that is loved by Danes of all ages.
They are typically associated with the evening before Great Prayer Day, where they are savoured warm with butter.

The history of wheat dates back to the Middle Ages, when it was used as sacrificial bread in the church.
In the mid-1800s, wheat bread was a particularly fine food, reserved for feast days and special occasions.

The Great Day of Prayer was a day when you weren't allowed to work until the services were over. Naturally, this also applied to the baker, who had to bake wheat buds the night before.

The wheat buds could be bought the night before Great Prayer Day, heated and eaten the next day. Over time, it became common to eat the freshly baked wheat the same evening as it was purchased.

They were originally made from a simple dough of flour, water and yeast, but over time the recipe has become more refined. Today, there are many different recipes for wheat, but most contain ingredients such as flour, milk, eggs, sugar, butter and yeast.