Norwegian Breakfast Bread

These breakfast breads are perfect a weekend morning when everyone is gathered around the breakfast table.

They are a success, I can promise you. Whether you are an adult or a child. All my guests love these pieces and they are very easy to make.

You need :

50 g yeast (or 1 bag of dried yeast)

50 g butter (alternatively 4 tablespoons rapeseed oil or olive oil)

7 dl water

2 eggs (large)

1 tablespoon salt

1 tablespoon sugar

About 1 kg flour (ie 18-20 dl)


For garnish (sprinkle): Poppy seed

How to :

Pour the yeast into a bowl. (If you use dry yeast, mix this with the flour.)

Melt the butter and pour the water over. Warm to the fingertip,  37 °.

Pour the liquid over the yeast and stir. Add salt, sugar, 18 dl of wheat flour and 1 egg. (The second egg is used for brushing.)

Work the dough heavily. If it seems very loose add a little more flour.

Let it rise for about 30 minutes.


Set the oven to 225 °

On a flourished baking table,  work the dough smoothly.

Divide the dough into three equal parts and shape them to lengths. Divide each length into 12 + 12 + 11 pieces.

Roll them to buns and put them on the baking tray

Let them rise for 20-30 min.

Brush with egg and sprinkle poppy seed over.

 Bake at 225 ° for approx. 15 min.

Cool the bread on the grid with a cloth over.


Bon Apetite

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