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
- 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).
- 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.
- 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.
- Grease a baking tin and pour in your dough.
- Sprinkle the top with another 20g of seeds (and perhaps a few more oats); push them into the crust.
- Cover the baking tin with foil and put into a cold oven. Turn the temperature to 110℃ non-fan and bake for 30 minutes.
- Turn the temperature up to 180℃ non-fan and bake for another 30 minutes.
- Remove the foil and bake until done, perhaps another 30 minutes. Use the usual skewer test: a skewer should come out dry.
- Cool on a rack