Preparation : 30min
Total cooking time : 120min
Servings : 1
- 3 tbsp. (45 ml) sesame seeds
- 3 tbsp. (45 ml) pumpkin seeds
- 3 tbsp. (45 ml) sunflower seeds
- 3 tbsp. (45 ml) golden flax seeds
- 3 tbsp. (45 ml) buckwheat seeds
- 2 tsp. (10 ml) dry active yeast
- 2 tsp. (10 ml) salt
- 1 tbsp. (15 ml) molasses
- 2 ½ cups (625 ml) spelt flour
- ⅔ cup (165 ml) rye flour
- 1 ½ tbsp. (22.5 ml) rolled oats
- In a large non-stick frying pan over medium heat, toast sesame, pumpkin and sunflower seeds until fragrant, 5 to 7 minutes, constantly shaking pan, and lowering the heat when needed. Transfer seeds to a medium bowl.
- Add flax and buckwheat seeds to bowl, along with ½ cup (125 ml) hot water. Stir and set aside.
- Fill a large bowl with 1 ⅓ cup (335 ml) hot water. Stir in yeast and salt, and let stand for 5 minutes to make the yeast bloom. Stir in molasses.
- In a second large bowl, combine spelt flour and rye flour. Add flour mixture to the first bowl, sprinkling flour over the liquid while mixing by hand until the dough thickens slightly and becomes sticky but pliable.
- Add the seed and water mixture to the dough, then gently knead dough by hand for 10 minutes. Let dough stand uncovered in bowl for 15 minutes.
- Meanwhile, grease a 9 x 5 in. (23 x 13 cm) bread pan, then line with parchment paper, and preheat oven to 500°F (260°C). (The success of this recipe depends on having a very hot oven at the beginning of baking.)
- Transfer dough to pan, spreading it by hand without packing. If dough is too sticky, handle it with moistened hands. Sprinkle dough evenly with rolled oats.
- Cover pan with a cotton dish towel and let stand until dough rises to ½ in. (1 ½ cm) of pan rim, 30 to 45 minutes.
- Put the bread into the oven, making sure to open and close oven door very quickly to prevent heat loss, and bake for 5 minutes. Lower temperature to 400°F (200°C) and bake for another 35 minutes.
- Remove bread from oven, then from pan, and let cool over a rack for at least 2 hours before slicing and eating.
Note: This bread keeps well in the refrigerator for over a week, and often tastes even better the day after baking.
Variation: Norwegian bread with dried fruit
- ½ cup (125 ml) dried cranberries
- ½ cup (125 ml) raisins
- 9 dried figs, coarsely chopped
- 9 dates, pitted and coarsely chopped
Follow the first five steps of the above recipe. Once dough is kneaded, add dried fruit and gently mix for 1 or 2 minutes. Proceed with the rest of the recipe.
This one-of-a-kind bread is dense and moist. It is quite difficult to make in a bake house since it needs to start baking in a white-hot oven and then continue at a lower temperature. I’ve tried to recreate a recipe that can be made at home so we can enjoy its unique flavours. It goes very well with oysters, smoked salmon-or homemade gravlax! (see recipe Trout Gravlax)