If you have ever wanted to bake a wholesome, hearty loaf that bursts with texture and a nutty flavor, let me introduce you to Grovbrød (Whole Grain Bread Loaf). This bread is a labor of love packed with sunflower seeds, flax seeds, oats, and a combination of whole wheat, rye, and bread flours. It’s dense and packed with nutrition but still soft enough to make the perfect slice for breakfast toast or a solid sandwich base. The beauty of this Grovbrød (Whole Grain Bread Loaf) lies in its wholesome simplicity and the way it fills your kitchen with the most comforting fragrance. You’re about to embark on a baking journey that results in the kind of bread you’ll want to share endlessly with friends and family.

Grovbrød (Whole Grain Bread Loaf) Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Grovbrød (Whole Grain Bread Loaf) has a purpose, whether it’s to build structure, add moisture, or layer on rich, earthy flavor. These carefully balanced components make the dough hearty but soft and give the bread its wonderfully nutty character.

2 tsp instant yeast: This activates the rise, making your loaf fluffy and light despite the dense grains.
200 ml milk: Adds richness and tenderness to the crumb, helping it stay moist.
100 ml water: Hydrates the dough for the perfect consistency without drying it out.
2 tsp sugar: Feeds the yeast to get it bubbling happily for a great rise.
1 tsp salt: Enhances flavor and balances the sweetness perfectly.
200 grams whole wheat flour: Brings robust flavor and wholesome fiber to your bread.
100 grams bread flour or all-purpose flour: Provides gluten structure to keep the loaf sturdy.
50 grams rye flour: Adds a unique depth and slight earthiness; also a nod to traditional Nordic baking.
85 grams sunflower seeds: Give a toasty crunch and nutty undertone with every bite.
40 grams flax seeds: Boosts nutrition and adds subtle texture while helping retain moisture.
50 grams oats (blitzed quickly): Adds a soft, wholesome touch to the crumb and a gentle sweetness.
2 tbsp vegetable oil: Keeps the bread tender and extends freshness.
1 egg (for egg wash): Creates a golden, shiny crust that’s irresistible.
Extra seeds/oats (for sprinkling): Adds a beautiful, crunchy topping to dress the loaf.

How to Make Grovbrød (Whole Grain Bread Loaf)

Step 1: Wake Up the Yeast

Start by warming your milk and water mixture until pleasantly warm to the touch – think cozy bath water temperature without killing your yeast. Combine this with the yeast and sugar in a large bowl and give it a gentle stir. Rest it for 5 to 10 minutes until bubbles form on the surface, signaling your yeast is alive and ready to work its magic.

Step 2: Prep Your Oats

While the yeast wakes up, blitz your oats in a food processor for about 30 seconds to break them down. This helps give your loaf a softer texture while maintaining that wholesome oat flavor, perfect for a smooth crumb with subtle rusticity.

Step 3: Combine Wet Ingredients

Add the vegetable oil to your bubbly yeast mixture. This little splash of oil will lend tenderness to the bread, making sure it isn’t dry or crumbly. The fat also helps with the shelf life of your loaf.

Step 4: Mix in the Dry Ingredients

It’s time to bring all your flours, salt, seeds, and blitzed oats together. You can sprinkle the dry ingredients directly into the yeast bowl or mix them separately and add together, which can make kneading easier if you’re doing it by hand.

Step 5: Knead to Perfection

Knead the dough using your hands or a stand mixer fitted with a dough hook. Given how dense this dough is, it might feel firmer and less elastic than typical white bread dough, but keep going for about 10 minutes until it becomes smooth and cohesive. If it’s sticky, dust with a bit more flour, but be careful not to add too much – you want to keep a moist, tender crumb.

Step 6: First Rise

Cover your dough with a clean dish towel or cling film and let it rise until doubled in size—either one hour at room temperature or overnight in the fridge if you want to leave it. This slow fermentation will deepen the flavor and improve the texture of your Grovbrød (Whole Grain Bread Loaf).

Step 7: Shape the Loaf

Oil your loaf pan and lay a piece of parchment paper along the long side to help with easy pull-out later. Turn your risen dough onto a work surface and gently shape it into a rectangle about the width of your pan. Then roll it up tight and pinch the seam closed before giving it a little roll on the countertop to seal the shape.

Step 8: Second Rise and Preparations

Place your loaf seam side down in the pan, cover it again, and let it rise for 30 to 45 minutes until puffed and springy. Meanwhile, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) so it’s ready to bake right away.

Step 9: Egg Wash and Seed Topping

Brush the loaf with the beaten egg wash for that beautiful golden finish. Sprinkle your chosen extra seeds or oats on top, and if you’re feeling fancy, score four diagonal cuts across the loaf surface to give it an artisan look and help with even baking expansion.

Step 10: Bake Until Golden

Bake the Grovbrød (Whole Grain Bread Loaf) for 30 to 40 minutes. You’ll know it’s done when it sounds hollow upon tapping, and the crust is a warm, golden brown. Let it cool thoroughly – this makes slicing easier and preserves the tender crumb inside.

How to Serve Grovbrød (Whole Grain Bread Loaf)

Garnishes

Fresh butter, a drizzle of honey, or your favorite nut butter all pair beautifully with the nutty seeds in this bread. For a savory touch, try cream cheese topped with smoked salmon or avocado slices sprinkled with sea salt and cracked pepper.

Side Dishes

This bread is a natural companion for hearty soups such as lentil stew, creamy tomato basil, or velvety butternut squash soup. It also works wonderfully alongside salad bowls loaded with roasted veggies and fresh greens for a balanced meal.

Creative Ways to Present

Turn slices into open-faced sandwiches with colorful layers of veggies, sprouts, and dressings, or use thick slices as the base for a rustic tartine topped with goat cheese and roasted beets. Toasting it brings out the seeds’ crunch and intensifies the flavor, making it the ultimate base for warm melts or pressed sandwiches.

Make Ahead and Storage

Storing Leftovers

Store your Grovbrød (Whole Grain Bread Loaf) in a paper bag or wrapped loosely with a tea towel to keep the crust crisp without moisture buildup. It will keep fresh for 2 to 3 days at room temperature, perfect for snacking or meals throughout the week.

Freezing

If you want to keep your loaf longer, slice it first and freeze the slices in an airtight container or freezer bag. This way you can pop them straight into the toaster or oven as needed, preserving freshness for up to 3 months.

Reheating

To restore warmth and crunch to your Grovbrød (Whole Grain Bread Loaf), toast slices or reheat in an oven preheated to 350 degrees Fahrenheit for about 10 minutes. Avoid microwaving as it softens the crust too much and reduces that delightful crunch that makes this bread so special.

FAQs

Can I substitute the rye flour?

Absolutely! While rye flour adds characteristic earthiness, you can replace it with another whole grain flour like spelt or just add extra whole wheat flour. The flavor will shift slightly, but your loaf will still be delicious.

Is it okay to use active dry yeast instead of instant yeast?

Yes, just dissolve active dry yeast in the warm milk and water mixture and allow it to proof until bubbly before proceeding. The key is making sure your yeast is lively to get a good rise.

Can I make this bread vegan?

Definitely. Swap the milk for any plant-based milk and replace the egg wash with a brush of olive oil or plant milk mixed with a little maple syrup to create a nice crust shine.

Does the bread need to be refrigerated overnight for the first rise?

Not necessarily. Refrigerating overnight is optional and will develop flavor deeper with slow fermentation. If short on time, a one-hour rise at room temperature works well, just make sure the dough doubles in size.

Why does this dough feel denser than white bread dough?

Whole grain flours and the addition of seeds make the dough heavier and less elastic compared to white bread. This density contributes to the bread’s hearty texture and satisfying chew.

Final Thoughts

Baking this Grovbrød (Whole Grain Bread Loaf) is like inviting warmth and rustic charm into your kitchen. Every slice delivers a wonderful, hearty flavor that promises nourishment and comfort. I truly hope you fall in love with this bread as much as I have; it’s perfect for breakfast, lunch, or a cozy snack anytime. Give it a try — your taste buds will thank you!