Norwegian wholemeal loaf (Kneippbrød) from The Nordic Baking Book (page 102) by Magnus Nilsson and Richard Tellström

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • racheljmorgan on February 22, 2022

    My hard red wheat flour just wasn't working with this. It was a terribly dry dough that wouldn't rise. I eventually revived it by rekneading with a cup of warm water. Very slow rise bread, recipe needs almost twice the moisture to work as written. Once finished I was disappointed. The bread was dense and in my opinion only fit to make croutons with.

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