Norwegian Linseed Bread

An old-fashioned bread recipe found in “Gjærbakst” (Baking with Yeast) published by Hjemmets Kokebokklubb in 1979
Norwegian Linseed Bread

Will make 2 loaves
Preparation: 15-20 min.
Rising: Total about 2 hours
Baking time: Approx. 1 hour
Oven temperature: 225° C / 435° F
Middle shelf in the oven
Can be frozen.

75 g [2,65 oz] yeast
3/4 liter [1 1/2 pt] water
1 kg [2,2 lb] rye flour (about 16-17 dl / 3,4 pt-3,6 pt)
1 tablespoon salt
3 tablespoons of linseed
2 tablespoon caraway
about 200 g [0,45 lb] flour (about 3 1/2 dl)


[1] Stir the crumbled yeast into 1 dl / 0,2 pt of lukewarm water, add the rest of the water, most of the rye flour, salt, linseeds and caraway. Knead the dough smooth with the rest of the rye flour and so much flour that the dough stops sticking to the sides of the bowl.

[2] Cover the dough with a kitchen towel and set it in a warm place and let it rise for about 1 1/2 hour. Vault the dough onto your counter and form it into two rounds bread and cut a checkerboard pattern into each. Let the bread rise for 20-30 min. on the baking sheet and then brush them with water.

[3] Put an ovenproof mould or foil mould with water in the bottom of the oven and put the bread in the hot oven. If the loaves are getting too brown, the loaves can be covered with paper or foil.

[4] Brush the finished loaves with lukewarm water and put them on a grid covered with the kitchen towel.

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