Yoghurt and whole wheat bread

Yoghurt and whole wheat bread

The Scandinavian Cookbook
Lars Ranek

In March the sea is very cold and the lakes and rivers in the northern part of Scandinavia are frozen solid. Nevertheless, many people take a swim at this time of year – it is very healthy and some people believe that it prolongs life. Right after you come out of the cold water, you go into the sauna. Later on you deserve a nice bowl of tasty, hot soup – there is nothing like it on a cold winter’s night.


Quantity Ingredient
200g whole wheat grains
500ml water, plus extra for glazing
400ml low-fat yoghurt
50g fresh yeast
3 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon caster sugar
400g wholegrain spelt flour
400g plain wheat flour, plus extra for dusting


  1. Put the whole wheat grains in a saucepan with the water and bring to the boil. Reduce the heat and leave to simmer, uncovered, for 15 minutes. Remove the pan from the heat, pour the contents into a mixing bowl and leave to cool a little.
  2. Mix in the yoghurt. Add the yeast and stir until it has dissolved, then stir in the oil, salt and sugar. Lastly add the two flours and keep stirring until the dough leaves the sides of the bowl.
  3. Turn the dough out onto a floured work surface and knead for 10 minutes. Put the dough back in the bowl, cover with a tea towel and set aside to rise for 1 hour at room temperature.
  4. After it has risen, divide the dough in two, knead very lightly and shape into round loaves. Place each one on an oven tray lined with baking paper. Leave to rise again for 20 minutes.
  5. Preheat the oven to 200°C. Glaze the loaves with some extra water before they go into the oven. Bake for 45 minutes. The bread is done when you knock on the base of each loaf and it sounds hollow. Leave to cool on a wire rack.
Trine Hahnemann
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