Recipes from a mountain lover

Rye and nut bread

By November 28, 2014 9 Comments


With a wish to bake and the fact that I had no bread at home I baked this simple bread. Even though it would be very easy to run down to the bakery and buy a good bread. I love french bread. If it´s from a good bakery 🙂 !

Anyway here is the recipe.

3,5 dl rye flour

1 dl Chick peas flour (if you don´t have this, just take more of rye, or almond flour etc.)

1 dl oats

1 dl chooped hazelnuts

1dl walnuts

2 dl seeds ( I used sunflower seeds, pumpkin seeds and linseeds.)4,5- 5 dl water

a little salt

2 table spoons of oil ( put some of this in the form you will bake the bread in)

2 teaspoons of bicarbonate ( if you want you can add 25 gram of yeast, but then you need to let it ferment for 30 around minutes. I tried both and it works both :))

1,5 dl yoghurt ( I had some yoghurt that started to be old, that´s why I used it 🙂 If you don´t want this, just add a little more water.

As flavour I used whole seedes of fennel. Sometimes I add 1 spoon of honey if I prefer a little sweet touch.

Set the owen at 250 degrees.

Mix all the dry ingredients, add water and stir.

Put in in the form. (I used a form that is 1,4 liter so that´s enough)

Bake it in the owen! When you put the bread in the owen, lower the temperature to 200 degrees. Bake it for 50 min- 1 hour.




Mountain athlete, trail runner and ski mountaineer. Writer,mum and Co- founder of Living on a small farm in the Norwegian fjordlands!

  • Roger

    Just mix and bake it? No fermentation time?

    • Emelie

      Not with only baking soda, but if you add some yeast, yes! Around 30 min. Both works.

  • Mike Shingen Price

    Yum! Thank you Emelie, I so am going to try this one. =)

  • Carolyn

    Sounds delicious! What are you using to measure the oven? Is it 200 Celsius? That’s a hot hot oven! So I was just wondering. Thanks!

  • Teresa

    Great bread recipe.I am not sure what “dl”means,can you let me know.I am in the States and I will need convert all your metric measures .Thank you,Teresa

    • Jade

      ‘dl’ means decilitres. 1 decilitre is equal to 100 millilitres (or 0.1litre). Happy baking 🙂

  • Sabine

    Hi Emelie!
    You saved me from homeland nostalgia (life is not easy for a German bread lover living in France…)!
    I was looking for a healthy and energy-laden alternative to French bread which at the same time reminds me of the German seeds & rye bread I love so much.
    I tried you recipe – adding dried dates, pistachios and some agave syrup (this one for my sweet tooth) – and it worked out so yummy!
    You’re a star! Thanks you so much!

  • Antonio

    It will be hard to get some of the ingredient down south here in Chile (i.e. chick peas & rye flour), but it will remind me the good bread that I had some years ago in Bergen, and! it will give me more energy before and after my runs 🙂 Thanks for the recipe!

  • Rebekah Summer

    I just made this – tried to convert to metric and came up with the following:

    1.5 cups rye flour
    .5 cups almond flour
    .5 cups rolled oats
    .5 cups sunflower seeds
    .5 cups pumpkin seeds
    .5 cups whole flaxseed
    .5 cups walnuts, chopped
    2 cups water
    pinch salt
    2 Tbsp olive oil
    2 tsp baking soda
    3/4 cups yogurt (used dairy free kefir)

    preheated to 475 F then reduced to 390 F and baked for 50 minutes (in loaf pan)

    the problem I had was this: I removed it from the oven and let cool for 5 minutes and then tried to remove; big mistake!
    It broke apart but tasted GREAT! I think I need to let cool for long but not sure how long.? Was afraid of the outer crust cooking too much.
    Thank you for the recipe!