AI-generated image
Kneippbrød
Wholemeal loaf
Kneippbrød: Norway's light wholemeal loaf, the everyday bread for the matpakke
Open almost any Norwegian matpakke (the packed lunch wrapped in paper) and you will find slices of kneippbrød, a soft, lightly sweet loaf of sammalt hvete (wholemeal wheat) baked in a tin. Its fine crumb slices thin without crumbling, perfect for brown cheese, jam or cucumber at the school desk. The common mistake is adding too much flour while kneading because wholemeal dough feels sticky; the loaf then bakes dense and dry. Chef's tip: let the dough rest for 20 minutes after mixing, before kneading, so the bran softens and the dough turns smooth on its own.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 12
Ingredients
- 2 cups lukewarm waterabout 37 °C
- ¼ oz fast-action dried yeast1 sachet
- 1 tbsp golden syrup
- 9 oz strong white bread flourplus a little for shaping
- 2 tsp salt
- 2 tbsp sunflower oilplus a little for the tin
Shop this recipe on Amazon
What you'll need
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Stir 2 cups lukewarm water, ¼ oz fast-action dried yeast and 1 tbsp golden syrup together in a large bowl.
Step 2: Add 14 oz finely milled wholemeal wheat flour, 9 oz strong white bread flour and 2 tsp salt and mix to a shaggy, sticky dough. Cover and leave for 20 minutes.
20 minStep 3: Add 2 tbsp sunflower oil and knead for 8–10 minutes, by hand or with a dough hook, until smooth and springy. It should still feel slightly tacky; resist adding much more flour.
10 minStep 4: Cover and leave in a warm place for about 1 hour, until doubled.
60 minStep 5: Oil a 1.5 litre (2 lb) loaf tin. Knock the dough back, shape it into a log and lay it in the tin. Cover and prove for 30–40 minutes, until it rises just above the rim. Heat the oven to 400°F (350°F fan).
35 minStep 6: Brush the top with water and bake for 40–45 minutes, until well browned and the loaf sounds hollow when tapped underneath.
45 minStep 7: Turn out onto a rack and cool completely before slicing, at least 1 hour. It keeps 3 days wrapped, or freeze in slices.
Nutrition per serving
- Calories
- 165 kcal
- Protein
- 6 g
- Carbs
- 31 g
- Fat
- 2 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kneippbrød take?
- About 70 minutes in total: 25 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Reform tortaWalnut meringue chocolate cake
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.
Ma'amoulDate and walnut butter pastries
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Cranberry and apple ring
A light, eggless and butter-free cake made with self-raising flour, cinnamon, light muscovado sugar, apple juice and a little sunflower oil, studded with juicy cranberries and diced apple and baked in a ring mould. Drizzled with warm cranberry jam and decorated with apple slices, it looks festive and is low in fat.
