Walnut Bread
2 hr 10 min
Hearty wholegrain loaf with oats and walnuts — great alongside a cheese board, with dinner, or packed in a lunchbox.
breadbakingnorwegian
Hearty, seeded spelt loaves that stay moist for days — great for lunchboxes and keeps you full all morning.
Instructions
- 1
Mix the cold water, orange juice, and wholegrain spelt flour together in a large mixing bowl. Knead with a stand mixer for about 6 minutes — the dough will be sticky. Cover the bowl with a kitchen towel and/or plastic wrap and leave it on the counter for 30 minutes.
- 2
Add the 1.5 dl water, dry yeast, sifted spelt flour, salt, and sugar to the same bowl. Knead on the lowest speed for 6 minutes — still sticky, that's fine. Cover again and let it rise for 45 minutes.
- 3
Divide the dough into four equal pieces. Shape each into a large ball and let them rest for 5 minutes.
- 4
Grease two bread tins. Shape the balls into small loaves, brush them with water, then dip them in sesame or poppy seeds. Place two loaves in each tin. Cover and let them proof for 35–40 minutes.
- 5
Once proofed, use a sharp knife to gently score the tops of the loaves. Bake in the middle of the oven at 225 °C for 25–30 minutes. Turn them out of the tins and cool on a wire rack.
Per average serving
2.1k
Calories
kcal
101
Protein
g
383.6
Carbs
g
38
Fat
g
70.6g
Fiber
38.7g
Sugar
1038mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
2.1k
Calories
kcal
101
Protein
g
383.6
Carbs
g
38
Fat
g
70.6g
Fiber
38.7g
Sugar
1038mg
Sodium
Tips from the kitchen
- The dough stays sticky through both kneading rounds, and that's how it should be. Resist the urge to add extra flour or you'll end up with dry, dense loaves.
- Don't skip the 30 minute rest after the first mix. That soak lets the wholegrain spelt drink up the water, which is part of why these loaves stay moist for days.
- Brush the loaves with water before dipping in seeds, otherwise the sesame or poppy seeds won't stick and you'll lose most of them in the tin.
- Score the tops with a sharp knife in one confident stroke. A dull knife drags the dough and the proofed loaves can deflate.
- Tap the bottom of a loaf after baking. A hollow sound means they're done. If it sounds dull, give them a few more minutes.
Ways to vary it
- Swap the orange juice for the same amount of apple juice if that's what you have open. It keeps the same gentle sweetness in the crumb.
- Stir a handful of sunflower seeds or chopped walnuts into the dough at the second knead for more texture.
- If you only want plain tops, skip the seed dip and just brush with water before scoring.
Storage & leftovers
Wrapped in a clean towel or a bread bag, these keep on the counter for 3 to 4 days and stay soft. They freeze well too, so slice before freezing and pull out what you need. Toast frozen slices straight from the freezer, or warm a whole loaf in a 150 °C oven for about 10 minutes.
What to serve with it
Slice them thick for an open-faced Norwegian breakfast with brown cheese, or butter and a boiled egg. They also hold up to a packed lunch sandwich without going soggy.
UC
By Untrained ChefPublished 30 May 2026 · Updated 11 July 2026
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