Poppyseeds on Rustic Baguettes

Poppy seeds on my sourdough baguettes not only add a delightful visual appeal but also bring a unique flavor and texture to the bread. These tiny black seeds offer a range of benefits, including added crunch, a nutty taste, and potential health benefits such as being a good source of dietary fiber, minerals, and antioxidants.

By sprinkling poppy seeds generously on my freshly baked sourdough baguettes, I aim to elevate your sourdough experience and provide an extra layer of enjoyment. If you would like this as a special request, simply add an additional 20 kr via Vipps after checkout, and I’ll make sure to fulfill the perfect poppy seed-topped sourdough baguette. Indulge in the flavors and textures that these little seeds bring to each bite!

Søndagsmarkedet på Blå

☀️ Good afternoon, sunshine! ☀️ The weather is beautiful and sunny, and we’re here to brighten up your day with the irresistible charm of our sourdough delights! 🍞✨ Find us nestled between the two entrances of the indoor area at @sondagsmarkedetiingensgate . You simply can’t miss us! 😄

Our sourdough is a labor of love, crafted with passion and care. Each loaf is made from scratch, using our meticulously nurtured sourdough starter. We believe in taking the time and effort to create bread that’s bursting with flavor and texture, with no shortcuts involved. 🌾❤️

But that’s not all! Today, we have an incredible team that adds an extra touch of Malaysian magic to our offerings. Give a big shoutout to the amazing @kellylisah_ and @cookwithcassey! These talented individuals bring their expertise and passion for Malaysian cuisine, creating the perfect fusion with our sourdough. Together, they make us truly Malaysian! 🇲🇾✨

Prepare your taste buds for an extraordinary pairing of our sourdough with aromatic Malaysian curries, crafted by @cookwithcassey amd big help @kellylisah_ kellylisah_. 🌶️🍛 The blend of tangy sourdough and the rich, vibrant flavors of these curries will transport your taste buds to food paradise.

Of course, we haven’t forgotten your favorite treats! Indulge in our delectable bagels, heavenly brownies, and a variety of other tantalizing delights. Trust us, your cravings will thank you. 😉

So come on down and join us at @sondagsmarkedetiingensgate. We’ll be here all day, bringing you the best of both worlds: the magic of sourdough and the culinary expertise of @kellylisah_ and @cookwithcassey. See you soon! 😊

Gratulerer med dagen Norge 2023!

Hipp! Hipp! Hurra!

🇳🇴✨ En uforglemmelig dag! For å feire 17. mai – Norges nasjonaldag, har jeg bakt denne fantastiske krone-sourdoughen som symboliserer samhørighet og fellesskap. Den er ikke bare et kunstverk, men også et smakfullt minne om vår stolte historie.

Mens jeg knadet deigen, tenkte jeg på alle de vakre øyeblikkene vi har delt gjennom årene – parader, flagg, bunader og smilende ansikter. Disse minnene varmer hjertet mitt, og jeg ønsker å videreføre denne følelsen til dere alle.

Jeg ønsker dere alle en god langhelg fylt med glede, latter og kjærlighet. Måtte vi feire med stolthet og takknemlighet for vårt vakre land. Gratulerer med dagen, kjære alle sammen! 🎉🎈 #17MaiFeiring#KroneSourdough#GodLanghelg#StolthetOgTakknemlighet#gratulerermeddagennorge🇳🇴

CREAMY SCONES 🍨

Nothing starts the week off on the right foot like freshly baked scones! 🙌🏼🧁 Whip up a batch on Sunday to have a delicious and easy breakfast all week long!

I added pistachios, cranberries and cream cheese to the mix! The tartness of the cranberries perfectly complements the creamy sweetness of the cream cheese, making for a deliciously decadent breakfast treat. 😍👌 mix! The chewy texture of the raisins and the nutty crunch of the pistachios add the perfect balance of flavors and textures to the scones.

This batch on Sunday is a prep for the next batch that I will deliver to the office!

Hotter than usual

These jalapeño cheddar long dragon sourdough are extra hot today 🌶️. I am serious 🥵. Even my fingers felt the heat while I was preparing them last night.

That is the beauty of using fresh ingredients. They all depend on the time of the year, the different season, weather, and the time to harvest has affect on the results.

So my practice is always to be open and honest in what are behind my products. You and I get as they are during the season, and I do my best to source from the best, honest and reliable sellers in the market.

Have a lovely Tuesday!

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

Featured in Hello Oslo

The website is unfortunately no longer in service because our amazing @sharonelkoulby have moved to Spain to begin her new chapter. Her writing about my work in the early days was is still very much appreciated.

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May is a mother of two girls and loves to make tasty food. She is a proud Malaysian that travelled and lived around the world and experienced diversity of cultures and ended up in Oslo due to her husband’s job.

When the assistant in the kindergarten asked her to make “matpakke” for her daughters, She wanted to create a wholesome meal that is simple and yet has a lot of health benefits B So she started to bake sourdough bread with different grains.

” Once I started that I gave different friends around Oslo to try it out. I started with some basic types that go well with a lot of toppings. My friends loved it and gave me the idea of making a living out of it. I opened an Instagram account and it slowly grew

Now May has 11 types of bread and 3 cakes on her menu f Her sophisticated twist in baking makes this bread more than just a bread. It is the main dish with plenty of different ingredients and smells, essentially it is the centre of attention. And check that – she also makes customised bread for her clients who want it with extra protein or special seeds!

Her customers became a community where one friend recommends her to another, and thanks to word of mouth May is now becoming more and more well known. “I love talking to my costumers and getting to know them. For me it is a way to integrate into society”.

A COURONNE BORDELAISE – The Crown of Bordeaux

I wanted to try this loaf from the moment I saw it 2 years ago. The wreath is simply wow 🤩 This French sourdough is definitely a centerpiece-worthy to showcase at a special dinner. Crown Bordelaise can be enjoyed as you would a French baguette – on cheeseboard, such as a boxed Camembert, can be placed in the middle.
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My baking is often a weighing in a Norwegian medium “grovt” or medium wholemeal because it’s more filling to the tummy if you’re going to have bread for lunch or dinner.
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This is a regional bread from Bordeaux, hence Bordelaise, whereas “Couronne” means a crown in French. As a traditional sourdough it has resemblance of baguettes.
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The crumb is dense and “grovt” with a crunchy crust, especially the “crown” part. I will try to make a video next time and you will get to see it’s blooming like a flower when it’s rising in oven.
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If you would like to order, select “S4 – 180NOK” under SPESIELT BRØD SOM DU VIL. You’ll get total of 8 pcs. of boller sized bread when it’s broken up (avg. 22,5 NOK per boller to see it that way).