Comments 10

Fjellbrød – A Nutritious Norwegian Bread


Yes, I copied and pasted the letter “ø”. When I dive into Scandinavian cuisines, there are all sorts of new letters that I need to find hidden in my keyboard.

A few weeks ago I cooked “Fiskeboller”, aka Norwegian fish balls for some friends. The balls were given to me as a gift in a beautiful green can by a visiting friend (I call him “The Norwegian”) and I thought it would be nice to bake some delicious bread with it – of course, it had to be Norwegian too! And everywhere I looked, I came across this bread, which was the exact same recipe everywhere, and was originally given by Nigella Lawson.







As it was only Nigella who called it “Norwegian Mountain Bread” and almost everyone referred to her, I had to make sure that what I baked was real Norwegian bread. So I asked “The Norwegian” if it is real and he gave me the Norwegian name: fjellbr..(wait i have to paste it)..ød.



In any case, whatever its nationality is, this bread is extremely delicious and also very nutritious. There are all sorts of seeds in it, there is no white flour but a mixture of whole-wheat and rye flour, plus, there are rolled oats. In regular, basic bread recipes, there is always some time when you leave the bread dough to rise, and most of the time you also have to leave it for final proofing. But this bread does not need any of that! It is a no-knead bread and you put the dough in the oven while it is heating, so you save time!


If you leave it covered in room temperature, this bread stays in good condition for 3-4 days! This is good because you can eat only 1 (maybe 2, if you are really hungry) slice at one meal, it is really filling. Do try it, and you’ll see!


Wow and I just realized: this is the first Norwegian recipe in my blog – and certainly not the last one, as I am starting to seriously love Norwegian cuisine!




(makes 1 loaf)
1 cup plus 2 tbsp / 2.7 dl milk (I used whole milk as usual, täysmaito)
1 cup plus 2 tbsp / 2.7 dl lukewarm water
2 plus 1/4 tsp / 11 ml dry yeast
3 cups / 7.2 dl whole-wheat flour
1 cup / 2.4 dl rye flour
1/4 cup / 0.6 dl rolled oats (Finnish: kaurahiutale)
1 tbsp / 15 ml light brown sugar
1 plus 1/2 tsp / 7.5 ml salt (I used Himalayan sea salt)
3 tbsp pumpkin seeds (Finnish: kurpitsansiemen)
3 tbsp sunflower seeds (Finnish: auringonkukansiemen)
3 tbsp flaxseeds (Finnish: pellavansiemen)


and a bit more seed mixture to spread on top..




1. Pour milk in a pan and heat it a little just until it is lukewarm.





2. In a mixing bowl, pour lukewarm water, lukewarm milk and yeast and leave it for 10 minutes. It should look like the last photo at the end of 10 minutes.









3. In another mixing bowl, put remaining, dry ingredients: whole-wheat flour, rye flour, rolled oats, sugar, salt and seeds and mix a little.















4. Pour liquid yeast mixture into dry ingredients and mix until all dry ingredients are covered with liquid. It will be an extremely sticky dough.





5. Flour your kitchen counter generously, scrape the sticky dough onto the surface, with the help of the extra flour on the surface (and maybe even more, if you feel like you need it) put the dough together on the counter and try to make a rough loaf shape.





6. Butter your loaf pan and put the dough in it. Put extra seeds on the surface generously.



7. Put the loaf in the oven, in middle rack, and heat the oven to 100C. After 30 minutes, put boiling water in an oven-proof pan and put the pan at the base of the oven. Increase the heat to 175C and bake for 1 more hour. At the end of it, test with a toothpick in the middle, if baked well, take it out of the oven.



8. After about 5 minutes, take the bread out of the mould. Leave it to completely cool down on a wire rack. Eat your first slice with a nice layer of butter on.. Yummmm!





This entry was posted in: Bakery


I'm a designer based in Helsinki, who turned into a food blogger / eating designer / baker and finally found the meaning of life by cooking, baking and eating together.


  1. Pingback: NORWEGIAN BREAD and RUSSIAN SALAD | Marina in Helsinki

  2. Hello there! I was just in Norway for the second time and ate so much of this yummy bread! I am so happy to find your recipe!!! I am also a Designer and LOVE to cook and bake. Already following you on IG. Wish you all the best, all the way from Brasil! =)

    • Wow it’s great to hear! And I’m happy to know that you are a designer too! Cheers to Brasil, all the way from Finland!

  3. Bea says

    I lived in Norway for eight wondefull years living the culture and cuisine. This looks the closest to the grovb I ate every day. Risen tak for the recipe.

  4. Thank you for this recipe–delicious! But most of the seeds came off the top; do you press them in? I was reluctant to do that, thinking I’d inhibit the yeast.
    My first visit to Helsinki two weeks ago included a culinary tour of your beautiful city, can’t wait to come back.

  5. Pingback: Assignment 40: Norway – Wooden Spoon Wanderer

  6. Hi Asli,

    We just made this beautiful bread for our Norway post on our blog Wooden Spoon Wanderer ( It was delicious. We will definitely be making another loaf soon!

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