A homemade wholemeal bread
Like all Nordic cuisine, Swedish dishes seem at once familiar and unfamiliar. There are the dumplings of the famous blue and yellow giant, but this is a bit reductive. Swedish cuisine is much more varied and healthier than you might think. This bread is a perfect example: it is full of sweet fibers thanks to the apples, but also to the wholemeal flour and the seeds. The Greek yogurt added to the dough keeps it soft. A real treat, to be devoured without effort or remorse. With a touch of jam and sour cream, it becomes the perfect snack or a pre-hike breakfast.
- 75 g oatmeal
- 300 g flour - complete
- 2 tsp bicarbonate of soda
- 60 g flax seeds
- 60 g hazelnuts
- 1 tsp salt
- 350 g yogurt - Greek
- 1 egg
- 4 tbsp honey - liquid
- 1 apple
- 2 sprigs of thyme - fees
- 3c seeds - squash, sunflower, sesame
- Preheat the oven to 170°. Line a 30 cm cake tin with baking paper.
- First, mix the dry ingredients: rolled oats, flour, baking soda, salt, flax seeds and chopped hazelnuts.
- Add to the previous preparation the wet elements: yogurt, egg, apples and thyme. Mix well with a wooden spoon.
- Pour the mixture into the pan and sprinkle with the seed mixture. Bake for about 1 hour and 20 minutes.
- Check with a pick or small knife: it should come out dry. If your bread browns too quickly on top, cover with aluminum foil and continue baking.
- Let cool before cutting (otherwise it will crumble),