Viking Bread

more photos: https://www.instagram.com/p/Cq1AmVGqlZ6/

As I’ve mentioned before Easter there will be another bread launch in my menu when I return. So here it is, another wholemeal coarse (rug grovt) bread after the Estonian bread.

I cannot explain how delicious and moist this bread is, and how well its consistencies held together for a very long time when refrigerated.

What is Viking bread? Well, to quote some from the internet:

“The Vikings were skilled breadmakers, and one of their most commonly made bread was rye bread, a popular bread that still exists today.” @historyuk

“The Viking bread found in the graves at Birka was made with a mixture of barley and wheat flour. Some Viking breads also used spelt flour or oats.” – yac-uk.org

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To me, this bread is hearty and heavy perfect for serving with savory toppings. I tried them with cream cheese, cured ham, pickled herring, and pinches of dill (not all at once).

Were these once a staple for the Vikings or Norsemen? Were these also for the upper class due to its superior ingredients?

My ingredients are:
📜 Swedish rye coarsely milled (svedjerug sammalt )
📜 Sourdough starter made from Dala landhvete with origins from Dalarna in Sweden supplied by @norskurkorn and rye flour (rugmel)
📜 barley (byggryn), sunflower seeds (solsikkekjerner), pumpkin seeds (gresskarfrø)
📜 toppings of steel cut barley (svarthavre)

One last comment on steel cut barley- they are crosscut from unrefined grain that hasn’t had the bran and germ removed by milling or polishing. Tastes very different from rolled out barley and aesthetically sharper. I love it. 🤩
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Hope you like this post. If you are interested to order, click on my website in my bio or visit frognerkitchen.no