Wheat loaf with poppy seeds (Barkis / Bergis) from The Nordic Baking Book (page 100) by Magnus Nilsson and Richard Tellström

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Notes about this recipe

  • melissa_8tppo3 on May 07, 2026

    I varied the flour base of this recipe by adding in some spelt and some wholemeal to the bread flour. I alsomade these into rolls because that's what we wanted for lunches and snacks. I used a proofing box to make sure I got the rise that i wanted and they worked perfectly. Loved the poppy seed topper.

  • racheljmorgan on January 23, 2022

    I enjoyed the crunch of the poppy seeds enlivening an otherwise plain loaf. Can be topped equally well with sweet or savory spreads. Again, needs extra rise time in our drafty apartment at 60f or lower. I kind of thought these recipes would be adapted to cold already given the Nordic origin, but maybe yeast bread is just temperature finicky all over the world.

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