Two posts in two days, I know, but this one’s really straightforward!

If you think of Scandinavian bread, you think of dark, dense, rye-infused creations to keep you warm in a Nordic winter, or possibly well stoked up for a hike around the fjords: in short, Norway’s fjellbrød (which translates simply as “mountain bread”). I’m not terrifically sure as to how authentically Norwegian this recipe is – I’ve gone for a variation on two posts I’ve seen from Hazel Verden and  Finnish blogger Asli, which both seem to derive from Nigella Lawson – but it’s very easy to make, very full of flavour and agrees with my memory of trips to Bergen.

It’s also the oddest recipe for yeasted bread I know: the only one that involves no kneading, no leaving to rise, and putting your bread into a cold oven. But I can’t argue with the results.

• 400g wholemeal flour
• 150g light rye flour
• 30g porridge oats
• 100g mixed seeds (I used a seven seed mix including sunflower, pumpkin and linseed; you can use whatever is your favourite)
• 10g salt
• 270ml water
• 270ml milk
• 20g sugar
•  7g yeast

1. Put the sugar, milk and water into a saucepan and warm to your body temperature (around 36℃). Transfer to a jug, add the yeast and stir. Leave until the yeast is beginning to froth (around 10 minutes).
2. Meanwhile, combine the flours, the oats, 80g of the mixed seeds and the salt in the bowl of your stand mixer (or other large bowl). Stir until evenly mixed.
3. Once your wet mixture is frothing, pour it into the dry mix, being sure to incorporate any yeast that’s gathered on the bottom. Mix thoroughly with the standard paddle (or a wooden spoon) until you have a smooth but somewhat sticky dough.
4. Grease a baking tin and pour in your dough.
5. Sprinkle the top with another 20g of seeds (and perhaps a few more oats); push them into the crust.
6. Cover the baking tin with foil and put into a cold oven. Turn the temperature to 110℃ non-fan and bake for 30 minutes.
7. Turn the temperature up to 180℃ non-fan and bake for another 30 minutes.
8. Remove the foil and bake until done, perhaps another 30 minutes. Use the usual skewer test: a skewer should come out dry.
9. Cool on a rack

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• Food