Good bread is good for you and this Scandinavian style brown bread is the best. This is a traditional Scandinavian style of bread with wholemeal flours and seeds. You will need to start prepping three days before the baking day to make the sourdough starter and soak the seed mix.
On baking day, you will need to plan for 15 mins to activate the yeast, 15 mins kneading, 45 mins first rest and 30-45mins for second rest and 30-45mins for final rest in tins, then 1hr in the oven.
The recipe will make 4 x 850g loaves (1.5lt bread tins).
2tbspwhole wheat grains, crushed in a pestle and mortar
2tbspwhole rye grains, crushed in pestle and mortar
3tbsplinseeds, crushed in pestle and mortar (unless you prefer them whole)
250mlwater boiling
Baking day
2kg flour mix
200grolled oats
200goat bran
200goat whole meal flour
2tbspsugar
2tbspsalt
wet mix
2tbsprye malt syrup
100gfresh yeast (OR 2x 7g dry yeast packets)
1.20lwater, lukewarm
add items to flour + wet mix after rest-time
seed mix from yesterday
Sour dough starter from three days ago (only 2/3 of it)
100mlolive oil
1tbsphoney
most of remaining flour (keep some to work in before placing dough in tins if needed)
1
Combine the 300g of wheat flour with the 200 ml of lukewarm water, cover with a cloth and keep at room temperature for 2-3 days. It is ready when it smells fresh and sour.
Use 2/3 of this sour dough for this recipe - keep the last third for next time. I suggest you cut this third off the night before baking.
In order to keep your sour dough going for next time, add 200grams of flour to and 1 dl lukewarm water to the remaining third of sour dough, leave overnight and then put in fridge for whenever needed next.
2
In a heatproof bowl, add the 200 ml of boiling water to the seed mix and let soak overnight.
If you forget to put this over the night before, you can boil the seeds for 1hr on low heat.
3
You will need to plan for 15 mins to activate the yeast, 15 mins kneading, 45 mins first rest and 30-45mins for second rest and 30-45mins for final rest in tins, then 1hr in the oven.
You need 2kg bread flour and can either get your favourite bread mix from the shop or use the suggested amounts listed under the flour mix ingredients list. In Norway, I use 1kg Danish bread mix and 1kg whole wheat bread mix.
Mix the dry ingredients together.
Take about 3/4 of flour mix and add the wet yeast mix. Cover with cling film or lid and let stand in a cozy warm place for 15mins.
4
After 15 mins rest time, now add the last items: the soaked seed mix, the 3/4 bit of sourdough, honey and most of the remaining flour.
Mix it all and knead the dough well, about 15mins by hand or 10 mins in a machine. Add the remaining flour and work it in. The finished mix will still be very wet, not dry and stringy like a pizza dough.
Cover dough and let rest for 45mins. Work the air out.
5
Let rest for another 30-45mins. Again, work the air out of the dough.
Prepare trays with butter/oil and drizzle some flour in them. Turn oven heat to 200 degrees Celsius and place shelf almost to the bottom.
Use a spatula dipped in water to smooth the tops of the loaves then put a light sprinkling of flour on top. Cover and give a final rest for 30-45mins. When the dough has risen about 0.5-1cm above the top of tins, they are ready to go in the oven.
Bake for 1hr.
Ingredients
Sour dough starter - Three days before baking day
300gwheat flour
200mlwater lukewarm
Seed mix - day before baking day
3tbspsesame seeds
2tbsppumpkin seeds
3tbspsunflower seeds
2tbspwhole wheat grains, crushed in a pestle and mortar
2tbspwhole rye grains, crushed in pestle and mortar
3tbsplinseeds, crushed in pestle and mortar (unless you prefer them whole)
250mlwater boiling
Baking day
2kg flour mix
200grolled oats
200goat bran
200goat whole meal flour
2tbspsugar
2tbspsalt
wet mix
2tbsprye malt syrup
100gfresh yeast (OR 2x 7g dry yeast packets)
1.20lwater, lukewarm
add items to flour + wet mix after rest-time
seed mix from yesterday
Sour dough starter from three days ago (only 2/3 of it)
100mlolive oil
1tbsphoney
most of remaining flour (keep some to work in before placing dough in tins if needed)
Directions
1
Combine the 300g of wheat flour with the 200 ml of lukewarm water, cover with a cloth and keep at room temperature for 2-3 days. It is ready when it smells fresh and sour.
Use 2/3 of this sour dough for this recipe - keep the last third for next time. I suggest you cut this third off the night before baking.
In order to keep your sour dough going for next time, add 200grams of flour to and 1 dl lukewarm water to the remaining third of sour dough, leave overnight and then put in fridge for whenever needed next.
2
In a heatproof bowl, add the 200 ml of boiling water to the seed mix and let soak overnight.
If you forget to put this over the night before, you can boil the seeds for 1hr on low heat.
3
You will need to plan for 15 mins to activate the yeast, 15 mins kneading, 45 mins first rest and 30-45mins for second rest and 30-45mins for final rest in tins, then 1hr in the oven.
You need 2kg bread flour and can either get your favourite bread mix from the shop or use the suggested amounts listed under the flour mix ingredients list. In Norway, I use 1kg Danish bread mix and 1kg whole wheat bread mix.
Mix the dry ingredients together.
Take about 3/4 of flour mix and add the wet yeast mix. Cover with cling film or lid and let stand in a cozy warm place for 15mins.
4
After 15 mins rest time, now add the last items: the soaked seed mix, the 3/4 bit of sourdough, honey and most of the remaining flour.
Mix it all and knead the dough well, about 15mins by hand or 10 mins in a machine. Add the remaining flour and work it in. The finished mix will still be very wet, not dry and stringy like a pizza dough.
Cover dough and let rest for 45mins. Work the air out.
5
Let rest for another 30-45mins. Again, work the air out of the dough.
Prepare trays with butter/oil and drizzle some flour in them. Turn oven heat to 200 degrees Celsius and place shelf almost to the bottom.
Use a spatula dipped in water to smooth the tops of the loaves then put a light sprinkling of flour on top. Cover and give a final rest for 30-45mins. When the dough has risen about 0.5-1cm above the top of tins, they are ready to go in the oven.
