Viking Wholemeal and Honey 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 Wholemeal and Honey Bröd. 

The loaf I bought in København had a hint of honeyed sweetness and was generously seeded on the top. 

I'm recreating it here....


1 teaspoon instant active yeast

200 gms tepid water

150 gms tepid skimmed milk

25 gms honey

50 gms unsalted butter

1 heaped teaspoon crushed sea salt

200 gms strong white bread flour

300 gms stoneground wholemeal / wholegrain flour

mixed seeds for topping (applied after a milk wash)


Mix all the dry ingredients together except for the yeast. 

Add the yeast to all the wet ingredients

Mix the wet with the dry until thoroughly mixed

Knead until you have a soft and silky dough

Place in a lightly-oiled bowl, cover and leave in a warm place until it has doubled in volume. 

Tip out onto a lightly-floured surface. 

Shape into a boule or to half-fill a suitable loaf tin. 

Cover and allow to rise at room temperature until almost doubled in volume 

Preheat the oven to 190⁰C 

Mist with milk and apply seeds to the top. 

Bake for 30 - 35 minutes until it is golden brown and hollow when tapped underneath. 

Cool on a rack. 

Happy baking...Glad Bagning

For printing 


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