This loaf from the Norwegian Baking through the Seasons cookbook incorporates whole flours, where the whole kernel—the bran and germ—are ground into a fine flour, creating a coarser and more nutritious end result. The seeds on top offer a nice bit of texture and bite, and you can mix and match to your preference.
What you need:
2 cups whole wheat flour
2 cups white bread flour
⅓ cup whole rye flour
1 cup wheat bran
1 teaspoon instant yeast
1 teaspoon salt
2 cups warm water
3 tablespoons mixed seeds, such as sunflower, pumpkin, flax, and sesame
What you do:
- In a stand mixer fitted with a dough hook attachment, combine wheat flour, white bread flour, rye flour, wheat bran, yeast, and salt. Add warm water and knead on medium-low about 10 minutes, or until dough is smooth. Transfer dough to a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for about 3 hours.
- On a lightly floured surface, gently form dough into a round shape and let rest 10 minutes. Butter a 9 x 5 inch loaf pan. Form rested dough into an oblong shape and place in prepared loaf pan. Cover with a clean towel and let rise in a warm spot for about 45 minutes, or until doubled in size.
- After about 45 minutes, or once dough has doubled in size, preheat oven to 400 degrees. Using a pastry brush, brush top of dough with water and sprinkle seeds on top, pressing gently into dough to stick.
- Bake about 40 minutes, or until golden brown on top. Cool in pan for 10 minutes, then transfer to a wire rack and let cool completely. Store in an airtight bag at room temperature for up to 2 days.