How to Make “Grovbrød:” Whole Grain Bread Loaf!

whole grain flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers more nutrients, while all-purpose flour is more affordable.

rye flour

🥗Healthier: barley flour

💰Cheaper: whole wheat flour

Barley flour is nutritious, while whole wheat flour is budget-friendly.

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories, while milk + vinegar is a cost-effective substitute.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index, while sugar is a common, less expensive sweetener.

Add 200 mL of milk and 100 mL of warm water to a bowl.

Add 2 tablespoons of instant yeast to the bowl. If using active dry yeast, let it bloom before continuing.

Add 2 tablespoons of vegetable oil to the mixture.

Add 100 g of bread flour (or all-purpose flour) to the bowl.

Add 200 g of whole wheat flour to the bowl.

Add 50 g of rye flour to the bowl.

Add 50 g of oats that have been blended into oat flour to the bowl.

Add 85 g of sunflower seeds to the mixture.

Add 40 g of flax seeds to the mixture.

Add 1 teaspoon of salt to the mixture.

Put the mixture in a stand mixer to knead, or knead by hand.

If the dough sticks to the sides of the mixer, add more flour until it comes away from the sides of the bowl.

Knead until the dough is smooth, though it won't be as smooth as white bread dough due to the additional flour types and seeds.

Let the dough rise in a warm place for about an hour.

Prepare a loaf pan with parchment paper.

Press the dough out into a rectangle that matches the width of the loaf pan.

Roll the dough tightly into a loaf, pinching the seam together at the end.

Roll the loaf gently against the surface to create better surface tension.

Let the loaf proof again in a warm place for about 30 to 45 minutes.

Prepare one beaten egg for the egg wash and brush it on top of the loaf.

Sprinkle some extra seeds of your choice and oats on top of the loaf.

Score the top of the loaf with three slashes.

Bake the loaf at 175°C (350°F) for about 30 to 40 minutes.

Check if the loaf is done when it's golden brown and sounds hollow when tapped.

Let the bread cool before slicing, but it's okay to cut off the end and taste test with some butter while it's still warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens