Classic coarse wholemeal bread (Grahamsbrød) from my childhood

Classic coarse wholemeal bread (Grahamsbrød) from my childhood

By
From
Scandinavian Baking
Makes
1 loaf
Photographer
Columbus Leth

A real 1970s bread, from when a whole generation rebelled against society and changed our diet to whole grains, beans and lentils.

This was long before the resurgence of spelt, so there were a lot of solid bricks being baked; most of them were inedible. My coarse wholemeal bread is a simple recipe and very coarse, but don’t worry: it isn’t a brick! It brings back fond childhood memories of when we ate this bread toasted, with houmous and cucumber. Houmous was something I ate long before many others in Denmark even knew what it was!

Ingredients

Quantity Ingredient
10g fresh yeast
700ml cold water
1 tablespoon honey
150g oats
500g stoneground strong wholemeal flour
8g salt
flavourless oil, for the tin

Method

  1. Crumble the yeast into the water and add the honey, oats, flour and salt. Mix very well with a wooden spoon; the dough will be really wet. Oil a 3-litre loaf tin (mine was 22 x 12cm), pour in the dough, cover with cling film and leave to rise at room temperature until the dough has doubled in size; it takes three to four hours, depending on the temperature of the kitchen.
  2. Preheat the oven to 200°C. Spray cold water in the oven to create steam and bake for 40 minutes, then turn the loaf out of the tin and leave to cool on a wire rack.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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