Sunnmørsbrød med Sylteagurk og Ost (Sunnmøre Rye Bread with Pickles and Cheese)
A hearty and flavorful Norwegian rye bread, known for its dense crumb and slightly sweet, malty notes. Traditionally served open-faced with a selection of Norwegian cheeses and pickled cucumbers, highlighting simple, high-quality ingredients.
🧂 Ingredients
- 3 cups Lukewarm water(approx. 45-50°C (113-122°F))
- 2 tbsp Maple syrup or dark syrup
- 0.5 tbsp Sugar
- 1 tsp Rapid rise yeast
- 1 cup Whole wheat flour
- 1 cup Dark rye flour
- 0.25 cup Old fashioned oats
- 0.5 tbsp Salt
- 4 cups All-purpose flour(plus more for kneading)
- 1 tbsp Butter(melted, for brushing)
- Norwegian brown cheese (Gudbrandsdalsost or similar)(sliced, for serving)
- Pickled cucumbers (sylteagurk)(sliced, for serving)
- Butter(for spreading (optional))
👨🍳 Instructions
- 1
In the bowl of a stand mixer fitted with a dough hook, combine the lukewarm water, maple syrup (or dark syrup), and sugar. Stir until the sugar is dissolved.
💡 Tip: Ensure water is lukewarm, not hot, to avoid killing the yeast. - 2
Sprinkle the yeast over the water mixture and let it sit for 5 minutes until it becomes foamy.
- 3
In a separate large bowl, whisk together the whole wheat flour, dark rye flour, oats, and salt.
💡 Tip: Using a mix of flours adds depth of flavor and texture. - 4
Add the flour mixture to the yeast mixture in the stand mixer bowl. Mix on low speed until just combined.
💡 Tip: Start on low speed to prevent flour from flying out of the bowl. - 5
Gradually add the all-purpose flour, about 1 cup at a time, mixing on low speed until a shaggy dough forms. Add more all-purpose flour as needed until the dough starts to pull away from the sides of the bowl.
- 6
Increase the mixer speed to medium and knead the dough for 8-10 minutes until it is smooth and elastic.
- 7
Lightly grease a large bowl. Transfer the dough to the bowl, turning to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- 8
Punch down the dough gently. Divide the dough in half. Shape each half into an 8-inch round loaf. Place the loaves on a greased baking sheet or in greased round cake pans.
💡 Tip: Shaping into rounds creates a classic Sunnmørsbrød look. - 9
Cover the loaves again and let them rise for another 45-60 minutes, or until nearly doubled in size.
- 10
Preheat oven to 190°C (375°F). Brush the tops of the loaves with melted butter.
- 11
Bake for 45-50 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- 12
Let the bread cool completely on a wire rack before slicing. Serve in thick slices, topped with butter (if desired), Norwegian brown cheese, and pickled cucumbers.
💡 Tip: Allowing the bread to cool completely is crucial for the best texture.
💡 Pro Tips
- ✓For a darker crust and richer flavor, you can brush the loaves with a mixture of egg wash (1 egg beaten with 1 tbsp water) before baking.
- ✓If you don't have a stand mixer, the dough can be kneaded by hand on a lightly floured surface for about 10-15 minutes.
- ✓This bread freezes well. Let it cool completely, then wrap tightly in plastic wrap and then in foil.
🔄 Variations
- Add caraway seeds or anise seeds to the dough for a more traditional Nordic flavor.
- Experiment with different types of Norwegian cheese, such as Jarlsberg or Norvegia.
- Serve with smoked salmon or herring for a more substantial open-faced sandwich.