I’m all about a dense and hearty loaf of bread that’s free of sugar and crammed with tasty grains and seeds, and if I can bake said loaf at home with ingredients in the pantry rather than forking our for a loaf of Bürgen, so much the better. This recipe for fjellbrød, a Norwegian mountain bread, ticks all those boxes and is also incredibly simple to make. There’s no dough-kneading, proofing, or even oven pre-heating required – just measure, stir, bake. It’s also a pleasingly fun word to say (though I’m sure I’m utterly butchering my ancestral language when I try).
Combine 2 1/4 cups of wholemeal flour, 1/3 cup rye flour, 1 sachet of instant yeast, 1/4 cup rolled oats (not instant), 6 tablespoons of seeds (I used a combination of sunflower, pumpkin, and flax), and 1 tablespoon of salt. Pour 1 cup plus 2 tablespoons each of milk and water into a jug, then pour into the dry ingredients and stir well to combine until the mixture resembles a porridge-like cake batter.
Pour the mixture into a buttered and lined loaf tin, sprinkle over some extra oats and seeds, and pop it into a cold oven (cray, I know, but it works). Turn the oven on to 110º Celsius and leave for 30 minutes, then crank it up to 180º and bake for a further hour. Leave to cool, or dig in immediately like I did by smothering thick slices with freshly-made ricotta and drizzling with fragrant local honey.