Viking Bröd

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On a recent trip to København (Copenhagen), I bought a loaf from a small bakery next door to my stay. 

They called it Viking Bröd. Unlike the usual Viking Bröd I have had in the past and is very close to our Irish Soda Bread, this was a yeasted wholemeal bread, enriched in linseed and topped with all other seeds.

I'm recreating it here....


350 gms of wholemeal / wholegrain flour (stoneground if available)

100 gms strong white bread flour

50 gms rye flour

14 gms brown linseed

25 gms unsalted butter

5 gms crushed sea salt

18 gms Muscovado sugar

3 gms dried active yeast

330 gms tepid water

9 gms dried milk

for the topping

seed selection (I use a mixture of pumpkin / sunflower / linseed / black sesame / white sesame / poppy)


1. Activate the yeast by mixing it with a little water and a little sugar. Retain the rest of both for the main bake. Stir and set aside for fifteen minutes until frothy. 

2. Mix all the dry ingredients together. 

3. Add the wet ingredients and the yeast mixture. 

4. Mix thoroughly and then knead until you have a soft and silky dough. 

5. Place in a lightly oiled bowl, cover and rest somewhere warm until it has doubled in size. 

6. Tip out onto a lightly floured board. Knock back and then shape to half-fill a suitable loaf tin or form into a boule. 

7. Place in a warm spot and allow to double in volume. 

8. Mist with milk and sprinkle generously with seeds. 

9. Bake at 190⁰C for 30 minutes or until golden and hollow when tapped underneath

10. Cool on a rack. 

Happy Baking....Glad bagning

For printing


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