A classic Norwegian bread recipe found on alleoppskrifter.no
4 dl [0,8 pt] kefir
1 dl [0,2 pt] water
25 g [1 oz] fresh yeast
1.5 dl [0,3 pt] finely ground rye
3 dl [0,6 pt] wholemeal wheat
1 dl [0,2 pt] whole wheat grains
2 tsp salt
1 tablespoon of dark syrup (Lyle’s or similar)
1.5 dl [0,3 pt] sunflower oil
1-2 l [2-4 pt] of flour
 In a large mixer bowl, dissolve the yeast in a little lukewarm water, heat the rest of the water and the kefir to 37° C / 98,5° F and add it. Add finely ground rye, wholemeal wheat, whole wheat grain with salt and syrup and half of the flour. Add more as you run the mashine. The finished dough should be a bit sticky but elastic. Let it raise for about 30 minutes.
 Vault the dough out on the counter and knead in as much flour as you think you need. The more you knead and stretch the dough, the better the finished result. You decide if the dough should be very firm, which gives a thick and heavy bread. or a little looser and the bread becomes a little lighter.
 Fill the dough into two buttered and floured bread moulds and bake in the bottom of the oven at about 200 C / 390 F for about 1 hour.
Recipe from: paakjokkenet.blogspot.com