My sister in law’s partner made this bread when he was visiting us during Easter. It immediately became a favourite among all of us and I told him he had to write down the recipe, which he did. The only problem was that the instructions were so vague that I almost was better off taking chances with the amount of the different ingredients. Joking aside, I tried to re-make it and the first time was a complete disaster with a flat, dry sorry excuse for bread. The second time I tried it the result was better but not as good as his. Third time around I made some minor adjustments and BOOM, it was pitch perfect!
In Sweden, you commonly use fresh yeast when baking, but after almost 10 years living abroad, I have learned that most of the world uses dry yeast. It really doesn’t matter which one you choose (you can get dry yeast in Sweden also), but there is a small difference in the way you prepare the dough. I will list them both below. If you are using dry yeast, make sure you get yeast of good quality; you want the dough to really be able to rise properly.
For this bread, you need an oven safe form with a lid. I have used both a cast iron pot and a stainless steel saucepan and they both have worked perfectly.
A moist, soft and tangy bread that will make a great addition to your weekend breakfast.
- 2 1/2 tsp active dry yeast
- 1/2 dl (1/5 cup) flaxseed
- 3/4 dl (1/3 cup) sunflower kernels
- 9 dl (3 1/2 cup) all-purpose flour
- 6 dl (2 2/5 cup) water warm
- 1 carrot grated
- 1 tsp salt
- 2 tbsp canola oil
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Mix flour, flaxseed, sunflower kernels, yeast, salt and carrot in a large bowl.
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Heat up the water until warm, but not hot, it should be like bathtub hot water.
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Add the water to the dry ingredients and mix with a ladle for about 5-10 minutes so that everything gets blended. The dough will be pretty wet. Cover with a kitchen cloth and let rise for about 2 hours.
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Take your oven safe form and put it on the middle rack in the oven and heat it up to 220 C / 425 F / Gas Mark 7. When the oven is hot and the form is heated take the form out and add the canola oil to the bottom of the form.
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Pour the dough into the form. The oil might start to fizzle a little just as the dough hits it.
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Smooth out the dough evenly in the form, cover with the lid and put it in the oven for 45 minutes.
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After 45 minutes, take the form out, remove the lid and bake for another 15 minutes.
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Take the bread out and remove it from the form, letting it cool on a kitchen cloth or rack before cutting it.
Enjoy!
