I think I’ve shared my first experience arriving in the U.S. seeing all the plastic-wrapped breads sitting on the shelves for weeks, thinking, “how is this possible? Why doesn’t the bread go bad?” Yes, I know—I was pretty naive. Then I picked up a slice, only to discover that it was mostly air, and I was able to squeeze it in the palm of my hand and shape it into a size smaller than a ping pong ball. I knew then, that this was not something I particularly wanted to put in my body.
This is when I became slightly obsessed with baking my own bread, buying specialty flours online, and seeking out health food stores that would have the kind of darker, whole wheat and grain types we use back home.
Why eat Norwegian style bread, you ask? Here are a few reasons:
- Whole grains and seeds contain lots of nutrients and fiber, the latter helping you to stay fuller longer, causing you to eat less
- It will help lower your cholesterol
- Stabilizes your blood sugar levels, helping you stay more energetic throughout the day
- Contributes to good digestion and gut health
- Can help prevent diseases like cancer, diabetes and cardiovascular disease
A bonus reason is that as opposed to white bread, whole grains and seeds contain tons of vitamins, minerals, and antioxidants that help keep your body healthy. Why not opt for both healthy AND delicious if you’re going to eat? Norwegian bread is the way to go!
I am a believer in using quality grains and flours when making bread, cookies, pastries, and cakes. I use organic products from smaller producers whenever I can, and wholeheartedly believe that if everyone would do the same, we would see fewer people intolerant of gluten and grains, and less obesity.
Yes, that’s right. There has never been as much obesity in the world since the widespread popularity of the Atkins Diet, where red meat, bacon, eggs, and cheese were touted as “health food” and food to eat if you wanted to slim down, whereas bread, pasta, and rice were looked upon as the devil himself.
Come to think of it, growing up in Norway, we ate bread for breakfast, lunch, and “kveldsmat” (a late-night meal after dinner, because Norwegians eat dinner super early, around 5 pm), and I never really saw any overweight people around. Food for thought, literally.
If you’re new to my blog, you might want to read my previous blog post about bread from my home region of Sunnmøre, which goes into more history and detail about breadmaking in Norway and includes another recipe for bread.
I don’t think I’m exaggerating when I say there are MILLIONS of recipes for homemade bread in Norway, we just love bread that much. The best thing about making your own bread is that you know exactly what is in it, there are no fake additives and preservatives that may wreak havoc on your body, and of course: it tastes ten times better than any store-bought version you will find! That is if you follow my recipe of course! 🙂
This bread is made in two stages. You’ll combine the ingredients in the first batch as listed below, then wait a few hours before you add the ingredients from the second batch. Trust me, the bread will be well worth your efforts! You can also double the recipe to make six loaves and freeze them so you have for weeks to come (or if you’re as big of a bread lover as I am, only for two weeks, hahaha).
Happy baking and please comment if you do try it out or if you have any questions! You can also stop by my FB page, Arctic Grub, and join in on the discussion about Norway and Norwegian food there!
MULTI-SEED, WHOLE GRAIN NORWEGIAN BREAD
Makes 3 loaves
1st batch:
a heaping 1/2 cup (75 g) wheat bran
a heaping 1/2 cup (75 g) chia seeds
a heaping 1/2 cup (75 g) sunflower seeds
a heaping 1/2 cup (75 g) pumpkin seeds
1 cup (100 g) organic old-fashioned oats
1 cup (200 g) organic whole wheat flour
1 cup (200 g) organic dark rye flour
4 cups (900 mL) cold water
2nd batch:
1 cup (200 mL) water
2 tbsp maple syrup or light syrup
2 tbsp sea salt
1 packet dry yeast or 50 grams fresh yeast
5-6 cups organic all-purpose flour
Directions:
Combine all the ingredients from batch #1 in the bowl of a stand mixer (or a large bowl) and cover with plastic wrap or a clean towel. Let sit for at least 2 1/2 hours at room temp, or overnight if you can. This will expand the seeds and make them chewy, which will help bind them to the dough.
After the mixture from batch #1 has been sitting for several hours or overnight, add in the ingredients from batch #2, perhaps holding back a bit of the flour. Fit the dough hook of the stand mixer on and mix for 5 minutes at low speed, then increase to high speed and knead the dough for another 5 minutes. Add more flour if necessary, until you get a smooth, elastic dough.
Let the dough rest for another 2 hours. Prepare three loaf pans by greasing them lightly with oil. Then pour the dough onto a clean work surface, divide it into three equal pieces. Fit the pieces into each loaf pan (if you don’t have loaf pans you can also free bake them by shaping the pieces into loaves and placing them onto a baking sheet).
Cover the loaves with a clean towel, and let rest for another 45 minutes at room temp. Meanwhile, heat your oven to 440° Fahrenheit (220° Celcius).
Brush the top of the loaves with a little water, and sprinkle additional chia, sunflower, and pumpkin seeds on top. Bake for about 30-35 minutes or so until the bottom is hard and make a hollow noise when you tap them.
Cool for about an hour (if you can wait) before slicing into it. Serve with vegan butter and a cup of coffee or tea!
Hi Sunny,
It’s “da farm”. I am a national educator and for personal purposes, I like to keep my personal and professional things separate so I use “da farm” for my personal Facebook page. For my professional page it is: https://www.facebook.com/sewingguild (in case you are interested). I do sewing education and machine embroidery education–another reason I’d like to visit Norway; I’m sure I could come away with some great ideas for artwork to digitize and sell.
For extra income I sell digital designs on http://www.EmbroideryDesigns.com and my most recent project was on the cover of “Creative Machine Embroidery”.
[image: Inline image 1]
My full-time “job” is online sewing education, my passion is machine embroidery and my second love is baking–and collecting old cook books. Over the years I’ve been trying Norwegian recipes–especially since we moved to SW WI five and a half years ago. There are several Norwegian communities around here. I also wrote you some time ago when you wrote about wine, telling you that if you ever get to this part of the state you also need to check out the local grape growers and wineries–there are many really delicious wines coming out of this area. You were also gracious enough to translate the words flour and sugar into Norwegian for me a couple of years back.
Here is the link to “Craftsy”: https://www.craftsy.com/ Craftsy has been around for several years now. It is on-line learning for the masses. Each person has to sign up to create an account and then I believe each person can still view one class for free upon signup. For members of where I teach online, the American Sewing Guild offers discounts on classes–but Craftsy also offers discounted classes and they are offered for those who sign up for their emails. Recently Craftsy was purchased by NBC Universal (https://www.craftsy.com/blog/2017/05/announcement/). Once a person signs up and purchases a class, they can watch the classes any time, chat with instructors, and the class is theirs to keep for a lifetime. I have taken some drawing classes, a cookie decorating class, a photography class (for work), and a couple of others on sewing. The instructors are professionals in their area of expertise and the filming is done at the studios in Colorado; I don’t know anything about their pay structure.
I hope I’m not being too forward, but I “chatted” on the site with a guy named Arnold just a few minutes ago and told him about you. Right now he said they are not accepting any more instructors, but I gave him your blog site and Facebook page and told him I think you would be an incredible asset to the Craftsy lineup. He’s going to check out your pages and tell the “powers that be” about you. I don’t know if it will lead anywhere or not, but I think you’d fit right in with their repertoire of instructors.
Thank you again for all you do to keep us informed about our heritage and transforming recipes!
Ramona Baird
Hi Ramona!
Thank you so much for your message, I really enjoy getting to know my readers and I absolutely LOVE the sound of what you do for a living! Super interesting and great to know there is such a huge interest for your craft.
I’m also very touched and grateful you think I’d be a good asset to Craftsy – while I’m not familiar with that particular channel, it sounds similar to Udemy and Creative Live – these things are right up my alley so I really appreciate you taking time out to put in a good word for me! You rock!!
If there is anything I can do for you in return, I hope you won’t hesitate to ask.
In the mean time, thanks so much for your support of my work and blog, it really means a lot!
Have a great weekend and speak to you soo!
Sunny xo
Hi. Your bread looks spectacular! I have a smaller kitchen aid mixer and planned to cut the recipe in thirds to make 1 loaf at a time. Should I reduce the yeast to 1/3 of a packet when making 1 loaf? I am so looking forward to trying this!
Hi Karen! Thanks for writing in! If only making one loaf, I’d add 1 teaspoon yeast, which is just a tad under 1/2 packet. Looking forward to hearing your results- happy baking! 🙂
What size loaf pans do you recommend when making the MULTI-SEED, WHOLE GRAIN NORWEGIAN BREAD?
Hi Tim, apologies for the late reply, I don’t come in as often here as I do on my other site https://arcticgrub.com. If you’re making 3 loaves as directed, I recommend an extra large pan, or a 10x5x3″ pan. You can also free bake it without a pan. Hope you tried the bread and that it came out well for you! Sunny
Just made this bread and it is delicious! I don’t have a stand mixer so I kneaded it the old-fashioned way but I cut the recipe by a third to just make one loaf. I wanted it for sandwiches for lunch but it’s already almost gone. I’ll have to make the full recipe next time!
Hi Linda, so wonderful to hear you enjoyed my bread recipe! I appreciate the comment! Happy baking, Sunny 🙂
Finally a bread recipe right up my alley! A wonderful sandwich starts with the right bread. Yours looks perfection.
Thanks so much Jojo – I hope you will like the recipe, it sure is popular in my house! 😀
I found quite a large discrepancy between your measurements and weights. 200gr of whole wheat and rye are closer to 1 1/2 cups. Is the weight more accurate? A 1/2 cup of bran is barely 25gr. Did you perhaps mean wheat germ. I comprised and did use more than the 1 cup measure. My bread did taste wonderful and I will stick to the weight measurements next time and see how that works. The family loved how satisfying it is. It will become our daily bread. Thank you for sharing your recipe.
Sorry for the confusion – I would definitely use the weight measurements when baking as a “cup” can fluctuate so much (as you have proven by your comments, as 2 cups in my household of whole wheat definitely weighs around 200 grams, but it also depends on what type of whole wheat you are using, as many are more coarsely ground than others, etc. I wish I could just put grams in my recipes and not cups but then there are others who complain about that too… the life of a blogger, it’s impossible to make everyone happy! 🙂 I’m glad the recipe worked out for you and that you enjoyed the bread though- and thanks for your comment!
The looks spectacular. I’d like to know if instant yeast can be used.
Thank you! I do not recommend instant yeast as it won’t develop the same flavors… but it will still work – I would not let the dough rise as long, probably just 1 hour – 1 1/2 hour the most depending on the temperature /humidity of your kitchen. Good luck!
I used the active dry yeast and not the instant as you suggested. I took my bread out of the oven a couple of hours ago and was o delightfully pleased. It’s delicious! Thank you.
If you are making two loaves, I would halve the recipe (minus the yeast, which I would keep the same),or divide in three if making one loaf. Kneading by hand would take about 10-15 minutes or so of vigorous kneading.
LOVING this recipe and this blog! Hope you don’t mind if I link you! Always looking for more veggie blogging buddies from around the world!!!
Hi Jennifer! So glad you found my blog and of course- link away!! Veggie buddies rock! Looking forward to staying in touch! 🙂 Sunny
Heading to the kitchen now to start some bread. Thanks for sharing! I spent a year as an exchange student in Finland during university and really miss the bread – I love to make my own but haven’t been able to find a really good scandinavian recipe (or two) that feels authentic. So glad I found your blog!
Hi Amie,
Thanks so much for your comment, I’m so glad you found my blog too! I hope you will like my recipe, it’s my husband’s favorite and I make it weekly. Happy baking! Hope to see you back on the blog soon. Sunny xx
I loved the breads from north when I was there! Thank you for the recipe! I also a an entire loaf of the very black sweet rye bread served on Silva ferry trips buffet!! Do you know what it is called? I have tried and tried, my next attempt is to use barley malt from a home brew shop? I just can’t get it correct.
Jerrene
Hi Jerrene, thanks for your comment! I’m not sure exactly what bread you are referring to but it sounds Finnish as they use a lot of rye in their breads… Was that were you were? I found this link, not sure if it’s anything like you had, but I know they use molasses many times and often barley syrup too https://finnishfoodgirl.com/2013/05/finnish-rye-bread-ruisleipa/
Sounds like you are looking for the finnnish limmpu. It’s a very dark, sweet rye bread originally from eastern Finland. Delicious! I can only find recepies in finnish 🙁
Dear Sunny, thanks very much for the recipe of this fantastic Norwegian Bread. I have bread for the next 6-7 days . Next week I want to try other of your recipes, Thanks for sharing!!!
Hi Cris! How great to hear that you enjoyed the bread recipe, thanks so much for your comment and for trying it out! Hope you will continue to check in! 🙂
Can you use all whole grain flour?
Yes although they most likely will be denser in consistency and you might want to add a little more water.
i tried your recipe and must say what a superb bread. I am from Germany and love BREAD … good bread that is … lol …. Even my husband who doesn’t really like ‘seedy’ bread loves it. I t will become a regular in my household….. the only thing i messed up on was the chia seeds, bought ground instead, but the bread still came out nice .. but I did need to add loads more flour. Wasn’t really sure what the dough suppose to look like, however, the end result…… YUMMMMMMM thank you for sharing such a wonderful recipe ….
Hi Karin – so glad to hear you liked my recipe, thanks so much for your comment! Yes, I feel that sometimes you have to add lots more flour, it varies from time to time, the humidity of where you are, etc. it’s a favorite in my household too – my husband demands it weekly! Lol! xo
Sunny, I so agree with you. I am born and raised in Germany where we too eat a lot of whole grain breads. I totally get your statement about the plastic wrapped breads in America. Fresh bread from our local village bakery is the thing I miss the most living here and for that reason I also started bread baking some years back. Pumpernickel and sunflower seeds are my favorite to bake. I order my flour from a small mill in Oregon.
Reading your blog feels very familiar with me. Good to know I am not alone on this topic.
And me and my hubby are big bread eaters and are also both very slender. Meat is almost non existing in our diets.
Happy baking, Siggy
Hi Sigrid! Nice to hear from you and I’m glad you found my blog! Many Europeans have resonated with my bread post, and am happy to hear it does with you too. I believe if you eat quality grains/wheat, it’s beneficial for your health – without additives and other unhealthy ingredients. Hope you will continue to check in at Arctic Grub and stay in touch! Have a great week, Sunny
Where in Oregon do you order flour? I just retired and starting to cook much more from scratch now that I have more time 😊
What size stand mixer are you using? I just tried making this, and it did NOT fit in my standard Kitchen-Aid. I almost ruined my mixer. The dough went up over the hook and into the mixer. I had to turn it out and knead it by hand.
Hi Cary, sorry to hear of your troubles. I have a professional 6 Kitchen Aid standmixer..haven’t had any feedback like this, did you add all the flour at once? It’s best to add it in batches and that way you can monitor how big the dough gets. Typically it reduces down after kneading on slow for 5 minutes first like the recipe says…
Yeah, mine is the standard one, which is 4.5 qt, according to Amazon. I did add the flour in batches, but it is definitely too much for that size.
Ah ok – I think mine is 6-8 qts. Again sorry to hear and hope the bread still turned out good!
I was reading comments looking for this topic. Reading the recipe I thought there was no way it’s all fitting in my Kitchen Aid! When I’m ready to make this recipe I’ll try a smaller quantity.
Hi Alaina, thanks for your comment – of course, it depends on the size of your stand mixer. I have an 8-quart, which is quite large but of course, you can halve the recipe if you so wish. Would love to hear from you if you decide to try it out !:)
Hello Sunny! Reaching out to you today from cold, drizzley Kansas City. Getting ready to make this yummy-looking bread and have one question: Do I just toss the yeast in to the mixture or “bloom” it in water first?
Thanks so much for this – I am in love with breads like this!! I’ll let you know how it turns out. 🙂
Hi Pam! Great to hear from you and thanks for stopping by. Yes you can just toss the yeast in the mix, no need for it to bloom.. because the bread mixture will be rising for so many hours, it’s a slow development for the yeast, part of the reason why this bread is so yummy! Happy baking and yes, do let me know what you think! I make these every other weekend, my hubby is addicted! 🙂
Hello Sunny –
After traveling in Norway and Sweden I have been on the lookout for good Scandinavian bread recipes. This one looks gorgeous! I have a question – in batch one it says 1 cup of whole wheat flour, 200 grams in parentheses. However 200 grams is almost 2 cups of flour. Better to go with cups or grams? Thanks much!
Lois Murray
Hi Louis! Thanks for your message – yes please go with 200 grams of flour.. this is my go-to bi-weekly bread recipe, it really is the closest to true Norwegian/Scandinavian bread! Happy baking and thanks again for checking out my post! 🙏
This sounds great. I have been collecting Norse recipes as I am 1/2 Norwegian. Miss my grandma’s lefse. Is this bread better for diabetics. I try not to eat any bread but the 35 calorie stuff that tastes like cardboard. I’m trying to lose weight also.
Hi Cher, yes this bread is as healthy as they come, you can reduce the amount of regular flour and increase whole wheat flour if you’d like. And the bread has no processed sugar. Of course bread is to be consumed in moderation if you’re trying to lose weight, but if you want to eat some, definitely try this one! Thanks for stopping by! 🙂
Made this today and……thank you for the recipe.
I don’t have your big Kitchen Aid , mine is smaller so I divided the recipe in half.
I used whey from my kefir instead of water and didn’t have wheat bran so I omitted it. LOVE this bread, will make again.
This is a 5 star bread.
Hi Gramma Di! So glad you liked my recipe and thanks so much for taking the time out to write me, it’s very much appreciated! Thanks again and hope you will continue to stop by from time to time! Cheers, Sunny
Hi Sunny,
I’m glad I found your site! I recently got back from Norway and have tried to make Fjellbrød 3 times. I finally realized I was reading oven temperatures as Fahrenheit instead of Celsius as was listed and it was much better. Although I used a different but similar recipe, I have still been plagued by a question you might be able to answer: serving size, calories and weight.
A slice of wheat bread at 100 calories per 38g a slice doesn’t translate well for these home baked breads. I’ve been bedeviled by a lack of information on making this calculation, especially when it comes to grams. At least with a measurement in weight, calories can be figured.
I count calories and have dropped 45 lbs in 9 months doing so with exercise. Carbs are of little interest to me. Do you have any idea what the serving size for a ‘slice’ of bread like this might be as it translates to grams? The content is so different from standard bread that it has to be quite different.
Thanks,
John
Hi I! So excited to make this recipe!
One question – when it says one packet of dry yeast is that the quick rise version or the regular Active dry yeast?
Hi Lynn! I use the regular active dry yeast packet. Happy baking! 😀
I have a question about proofing. My loaf turned out a bit flat. Should I expect this to rise like a simple loaf of whole grain wheat? I followed the rise times but am unsure what to anticipate for height?
Hi Bethany – it depends on your yeast and temperature in the kitchen, etc. The dough won’t poof up tremendously like in a white flour dough but you should see it expanding. It’s important to give it also enough kneading time as well. Ideally if you can, soak the seed mixture overnight before you add in the AP flour and move on from there for best results. Hope your bread turned out ok otherwise! 🙂
This bread is absolutely delicious and very easy to make. I have been looking for a recipe with while grains and lots of seeds, and this is it!
Hi Pam, thanks so much for your mote and I’m so happy to hear you like it! 😀❤️🙏
Hi. This looks delish, but do you think it will work with 70% whole spelt flour instead of the all purpose flour?
Thx
Hi Mandy, yes that should work! Happy baking! 🙂
Hi Sunny! I just tried your recipe and something went wrong, it didn’t grow well, it seemed like the yeast did not work. Not sure if it was direct contact with salt… also I used my hands to knead and mix, didn’t use a mixer. I also needed less flour on the 2nd part than what you suggested. It tasted quite good, but it was very dense. I want to give it another try, so I thought I comment here so maybe you could help me figure out what I might have done wrong! Thanks a lot 🙂
Hi Luciana, sorry to hear the recipe didn’t come out correctly for you. How long did you proof the batches for (batch #1 and #2)? The longer you leave it, the better it will rise, because you are not introducing a warm liquid to the yeast so it is a slow rise, which is why it will taste better in the end. That said, I will note that the bread IS supposed to be dense – it’s a health bread, not a light and fluffy kind. And the flour on the second round you’ll have to adjust and use your senses, as every day is different (with humidity, etc.) and also – our ovens are also different… I hope the second round is more successful for you!
Hi! I am a bit perplexed by the amount of yeast called for in the recipe. Fifty grams of yeast is much more than the standard packet of yeast, which is 7 grams. Not sure which measurement to go with. Thanks!
Hi, can I ask what size loaf pan you use? 8×4 or 9×5?
It looks delicious 😋
Many thanks
Dawn
Some comments needed here: 1/ This is HUGE amount of dough. Only high-end stand mixers will cope with this. 2/ Had to add 2+ more cups flour to get right consistency. 3/ Put seeds on top, then bread pans on middle rack at 440. Why so high? 425 would be better. My bread burst into flames, we had to use fire extinguisher, and it was a god-awful mess. I followed directions faithfully; this should not have happened.
Hi Ann, thanks for your comments. It is a lot of dough, as mentioned it is enough for 4 large loaves. Depending on the moisture in the air and of the day, additional flour might be needed to get the right consistency, but I also feel that giving the dough enough time to knead, it often comes back together. Every kitchen (and oven) is different but it’s the first I’ve heard from the hundreds of people who have sent me comments, that a bread burst into flames. Most have had great results with the bread. I’m sorry that this happened to you! 440 degrees is needed to get the crispy exterior with the soft interior, I’ve tried lower with not so great results. Thanks again for taking the time out to tell me of your experience, I’m just sorry it didn’t work out for you!
I am an American, but I have been living in various countries in Europe for many years. They have some very good bread and I love to try diffeernt recipes, especially those packed full of nutrition. This is by far the tastiest recipe of this type that I have found. Thanks so much for the recipe!!
Glad to hear you enjoyed my recipe, Sharon- thanks for taking the time to comment, I appreciate it! Sunny 🙂
The list of ingredients states flax seed but the recipe does not. Which is it? I bought it but didn’t use.
Hi Shari, sorry for the confusion, there was a glitch in my recipe plug-in which caused the discrepancy.You can use the flax seeds for added nutrition and texture but in my opinion doesn’t make the recipe any less delicious or successful. I hope your bread turned out to your liking!
How pleased I am to have found you! I have been looking for a nut-filled bread ever since I was in Oslo (on a cruise). My husband and I walked around the port shops and found a bakery! Everyone was buying sweets but we found the breads! We bought three loaves and one was the nut bread I mentioned. I have tried to duplicate it with no luck so I ‘m hoping you might have a recipe similar. It was full of whole nuts from Hazel nuts to almonds and many seeds too. How I hope you can help.
Hi Andrea! First I must apologize for the delay in replying to you, normally I’m not this tardy! 🙂 It’s hard to figure out which bread exactly you had because it sounds like a LOT of the typical Norwegian whole grain breads.. do you have a picture of it by some chance? I’m actually working on an online course about Norwegian bread making that I hope will be available before the holidays, so stay tuned and check out my other site too at http://arcticgrub.com where you’ll see updates on all things Norwegian food! Thanks for writing in! 🙂 Sunny
Is there a printable version of this recipe?
Hi Annabel – there is a printable version on my other site – go here to print: https://arcticgrub.com/5-reasons-to-love-norwegian-bread/
Thanks and happy baking!
Hello! I am super excited to find your recipe and can’t wait to try it. I do have one question, though. Is the amount of salt actually two tbs.? Two tablespoons just seems like a lot to me. Sorry to question it, but just wanted to ask before I get started. Thank you!:)
Hi there! Yes, 2 tablespoons of salt is correct – this recipe makes a LOT of dough, plus there is also 2 tablespoons of maple syrup, so it all evens out, adding more flavor to the bread! Happy baking! 🙂
This looks so good! What a great way to still enjoy carbs while sticking to the good stuff!
Hi Suzanne, Thanks so much yes exactly!! 🙂
Thanks for sharing! Does it keep long?
Hi Vanessa! I usually freeze the loaves and pull them out as I need them. I’d refrigerate the loaf you are slicing up and working on, as this is made with all fresh ingredients (no preservatives like the ones you find in the store). pop slices in the toaster and enjoy- delicious!
I just tried the recipe and did first batch overnight. Finished and baked today and loaves are cooling. My dough was very wet even though I used 5 cups of flour when kneading. After rising really well I emptied the bowl on my board and it was all over the board and I had to put more flour on it to shape loaves. Still very sticky and hard to shape. I’m thinking I should have used more flour. While in the bowl should I wait until it pulls away from the sides? I’m new at bread making but am a good cook. I imagine it takes practice to know what to look for. My loaves are pretty so hopefully they will taste good.
Hi Mary, Thanks for writing in and for trying out my bread recipe! I typically sometimes have to add up to 6 cups of flour, it depends on the day and your environment (every location/kitchen is different) but as a rule, the dough should be lightly pulling away from the sides but still be sticky but formed into somewhat of a homogenous mass, if that makes sense. Let me know if you have any additional questions and how the bread comes out for you! Sometimes it just takes a little practice and repetition to get comfortable with bread baking.
I do have a virtual self-study bread course coming up where I will be demonstrating this loaf in a video, if you’d be interested, where you will also learn to make 5 other Norwegian breads that are equally delicious! You can check out the page here and I still offer 25% off for a little while longer: https://sunnygandara.com/breadcourse
Thanks again for writing in! – Sunny 🙂
Bad news for the local farmer’s market. Now that I am making this bread, I am not buying theirs. This is better.
Haha, love it Steven! Thanks so much, I’m very happy you enjoyed my recipe! Home-baked is always best! – Sunny 🙂
Hi, just came across your recipe on Pinterest, I love a good chewy/seedy bread and will definitely try this!! Maybe add in some sourdough starter as well omitting the yeast and opt for a slow rise in the fridge. Mmmmm yummy
Thanks for your comment, Vicki and look forward to hearing how you like the recipe!
A 6.75 hr process worth the wait. Bread baking is not a thing of speed.
It requires time and patience so I had periods of rest in between.
I married a bread man and took it upon myself to learn the art of baking bread for his own health benefit.
this bread right here was A hit.
The taste, the texture, smell, and the ingredients make this bread one of the best I’ve ever made..
My hubs new favorite .
Wow, so happy to hear this, Gloria and thanks for your comment! Yes, you are so right… in a world where we all thing we need to hurry up, bread making truly asks us to remember to be patient, and we will be rewarded! Enjoy the bread! 🙂
This is absolutely delicious bread, I’ve made it a few times now. If I halve the recipe I get one loaf and about 6…4 oz buns. I added a 1/4 c red river cereal to the half batch too for added nutrition and flavor. It has cracked wheat..flax seeds etc and I think is only available in Canada. Thanks for our favorite bread recipe!
Hi Bonnie, thanks so much for taking the time to write in to let me know, and I’m so happy to hear you enjoyed the recipe! 🙂
This looks delicious . I’m going to try converting it to sourdough as I am allergic to bakers yeast 🤞
Great! Happy baking! 🙂
Is there a way to make this gluten free?
Hi Kathleen, although I have not tried it personally, I’ve had many readers report back that they’ve substituted the regular flour for a gluten-free mix like that from King Arthur’s with great results. I personally think it will work because this is a fairly dense bread and will not mess up the texture. I’d definitely give it a go! 🙂
I made this and love how easy it is and how tasty it is! How do you store the loaves when you’re not ready to use them?
Hi Krystle! Thanks so much for your comment and so happy you like the bread! I freeze the other loaves and pull them out as I need them – wrap them in plastic wrap and in large ziplock bags. For the loaf you are eating, I would store it in the refrigerator as you go through it. Then I just pop the slices in the toaster and they taste just like “new”! 🙂