Whole grain bread made easy

Humans have been baking bread for at least 4000 years, and no one is more proud of their bread than Norwegians. Store-bought bread can be expensive, and frankly, not that tasty. Lucky for you, baking bread is easy and a sure way to impress friends and family. All you need is an oven that goes to 250°C, a cast iron pot that can handle 250°C, and the ingredients mentioned at the bottom of this article. 


Mix all dry ingredients in a large bowl, before adding water. Using a ladle, stir until the dough is sticky but not fluid. Use more water or flour to adjust accordingly. When you're satisfied, cover the bowl with a lid or cling film and let the dough rise for 12–20 hours in room temperature.


Once the dough has risen for the appropriate amount of time, take your ladle and fold the dough over itself several times while adding flour, until it reaches a firm, elastic and non-sticky consistency. Allow the dough to rest covered for another 2 hours. 


When the dough has rested for 90 minutes (and has another 30 minutes to go), set your oven to 250°C and put the cast iron pot and lid inside, allowing it to heat up along the oven.  


After two hours rest it's time to get the bread in the oven. Carefully remove the pot (use oven mitts!) from the oven, and put the dough in the pot. Put the lid on the pot and put it back in the oven for 30 minutes. After 30 minutes remove the lid and lower the temperature to  225°C. Keep baking in the oven for another 5-15 minutes, until it gets that golden tan color. Allow the bread to cool before serving.

TIP: Make the dough at night, and enjoy fresh baked bread the following morning
  • 400 g flour
  • 175 g whole grain flour
  • 50 g pumpkin seeds
  • 50 g sunflower seeds
  • 25 g sesame seeds
  • 1½ teaspoon salt
  • ¼ teaspoon active dry yeast
  • 500 ml water, room temperatured

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unsplash-logo Artur Rutkowski