Bread Day? Every Day
We’re big fans of bread. Some call it plain or unhealthy, but we celebrate its versatility: sweet or savory, crusty and artisan or soft and buttery, seeded or plain. Bread can take many shapes and baking techniques, and every time you’ll end up with something satisfying. Fillings run the gamut from chocolate and fruit to olives and nuts, but nothing beats a warm slice straight from the oven with plenty of butter. What’s your favorite bread? Share it in the comments.
Today’s Recipe: Grovbrød
After that brief ode to bread, here’s a new loaf recipe: grovbrød, adapted from our classic grovboller whole grain rolls. This seeded loaf is full of oats, sunflower and flax seeds, whole wheat and rye flour, and makes an excellent sandwich loaf or toast bread for the week. If you prefer a loaf over rolls, this version keeps the same hearty flavor and texture while offering an easy-to-slice shape.
Delicious and Nutritious
This loaf is made for seed lovers: sunflower and flax seeds provide texture and a nutty flavor, while oats add a pleasant chew. Whole wheat and rye flours enrich the taste and increase fiber and protein compared with plain white bread. If you enjoy a denser, nuttier loaf for sandwiches, toast, or open-faced toppings, this grovbrød is a satisfying alternative to standard white loaves.
A Bread for Any Occasion!
Grovbrød works in many ways. It’s ideal for sandwiches and toast, and also makes excellent French toast, garlic bread, or croutons. If you prefer rolls, try the grovboller version and use them as burger buns. Home baking gives you control to tweak flours, seeds, and fats to suit your planned use: swap rye for spelt, add pumpkin or poppy seeds, or use melted butter instead of vegetable oil. Fresh homemade bread transforms meals and outshines store-bought loaves in flavor and freshness.
Ingredients for Grovbrød
This loaf combines basic bread ingredients—milk, water, yeast, sugar, salt, and bread or all-purpose flour—with whole grain additions for texture and flavor: whole wheat and rye flours, oats, sunflower seeds, and flax seeds. A small amount of oil keeps the crumb soft, and an egg creates a glossy, golden crust when used as an egg wash. Ingredients are flexible: use spelt instead of rye, swap or add different seeds, and substitute melted butter or another oil for the vegetable oil if you prefer.
Instructions
Warm the milk and water until lukewarm (not hot), then combine with the yeast and a little sugar to activate the yeast. Let it sit 5–10 minutes until bubbly. Blitz the oats briefly in a food processor to break them down. Add oil to the yeast mixture, then mix in salt, seeds, oats, and flours. Knead by hand or with a dough hook for about 8–10 minutes until the dough comes together; this dough will be denser and less elastic than white bread dough. Cover and let rise—either overnight in the fridge or about an hour at room temperature—until doubled or passing the poke test.
Prepare a loaf pan with oil and a parchment sling for easy removal. Shape the dough into a rectangle, roll it tightly into a loaf, pinch the seam, and place seam-side down into the pan. Let it rise again for 30–45 minutes or until it passes the poke test. Preheat the oven to 350°F (175°C). Brush with egg wash and sprinkle extra seeds or oats on top. Score the top with a few diagonal cuts if desired. Bake for 30–40 minutes, until golden and the loaf sounds slightly hollow when tapped. Cool fully before slicing, though a warm end piece with butter is irresistible.
Watch Our Video
Grovbrød (Whole Grain Bread Loaf)
Pin Recipe
IMPORTANT NOTE:
This recipe was developed using a digital scale and metric measurements (grams and milliliters). Cup measurements may vary. Recipes were tested in a convection (fan) oven.
Ingredients
- 2 tsp instant yeast (or 2.25 tsp active dry yeast)
- 200 ml milk
- 100 ml water
- 2 tsp sugar
- 1 tsp salt
- 200 grams whole wheat flour
- 100 grams bread flour or all-purpose flour
- 50 grams rye flour
- 85 grams sunflower seeds
- 40 grams flax seeds
- 50 grams oats, blitzed briefly
- 2 tbsp vegetable oil (or melted butter/other oil)
- 1 egg for egg wash
- Extra seeds or oats for sprinkling on top
Instructions
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Warm milk and water until lukewarm. Combine with yeast and sugar in a large bowl and let sit 5–10 minutes until bubbly. This confirms the yeast is active.
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Blitz the oats briefly in a food processor until broken down, about 30 seconds.
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Add oil to the yeast mixture, then add salt, flax and sunflower seeds, blitzed oats, whole wheat, rye, and bread flour. Mix until combined.
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Knead by hand or with a dough hook for about 8–10 minutes until the dough comes together. Add a little extra flour if it is excessively sticky. The dough will remain relatively dense compared with white bread.
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Cover with a clean towel or cling film and let rise overnight in the fridge or about 1 hour at room temperature, until doubled or passing the poke test.
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Prepare a loaf pan with oil and a parchment sling. Turn out the dough, press into a rectangle the width of the pan, roll tightly, pinch the seam, and place seam-side down in the pan.
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Cover and let rise again 30–45 minutes or until it passes the poke test. Preheat the oven to 350°F (175°C).
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Brush with egg wash, sprinkle additional seeds or oats, and score the top with diagonal cuts if desired.
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Bake 30–40 minutes until golden and sounding slightly hollow when tapped. Let cool before slicing. Enjoy warm with butter if you can’t wait.
