HAVREBRØD (Danish Oat Bread)

Twelve years ago, my dear friend Annica gave me a loaf of this delicious bread and included the recipe. There is something so lovely about a food gift that includes the recipe so that you can make it yourself. Every time I make it, I think of her.

It’s a lovely bread to make - easy to work with and reliably producing a delicious loaf of bread that is wonderful alone or with butter. I’ve successfully adapted the recipe using 50/50 white and wheat flour, and used maple syrup instead of brown sugar - but I always come back to the original recipe. I’ve swapped the milk in the original recipe for oat milk and make the loaves in two 8”x4” loaf pans for a shape that is easy to slice.

I love this bread serves simply with butter or cheese.

This recipe was originally published in The Great Scandinavian Baking Book by Beatrice Ojakangas. It is a wonderful collection of recipes from Denmark, Sweden, Norway, Finland, and Iceland adopted for the American kitchen - so no translating measurements. If you are looking to make your own pepparkakor or norwegian butter cookies, this book is great resource.

Ingredients

  • 1 cup rolled oats

  • 1 cup milk, heated to boiling (I use oat milk).

  • 2 tablespoons butter

  • 1/4 cups dark brown sugar (use 1 teaspoons for proofing the yeast)

  • 1 teaspoon salt

  • 1 package yeast

  • 1 1/4 cups warm water (see temerature recommendations on your yeast packet)

  • 4-5 cups bread or all-purpose flour

  • 1 egg

  • 2 tablespoons milk

  • rolled oats to sprinkle on loaf before baking

Directions

Step One: Mix Liquids (15-20 minutes)

  1. In a bowl or measuring cup, dissolve the yeast in the warm water with one teaspoon of the brown sugar. Mix and let rest until frothing. 5-10 minutes.

  2. In a small bowl, stir the oats into the heated milk. Mix in the butter, brown sugar, and salt.

  3. When the oat mixture cools to a temperature below 115 degrees, add the yeast mixture and stir until mixed.

Step Two: Add Flour

  1. Stir in 1 cup flour until well combined.

  2. Add the remaining flour a little at a time, beating to keep mixture smooth.

  3. When the mixture is stiff, cover bowl and let rest 15 minutes while you prep your counter for the next step.

Step Three: Kneading (15 minutes)

  1. Scrub clean the countertop and dry. Then sprinkle work surface with flour.

  2. Knead dough until smooth and satiny. Approximately 10 minutes.

Step Four: First Rise in Instant Pot (30 - 60 minutes)

  1. Grease the instant pot interior with canola oil.

  2. Place the prepared dough in it and coat it with the oil ensuring even coating all around.

  3. Alternatively you can line the inner pot with parchment paper and place the prepared dough in it to rise if you do not wish to use oil.

  4. Cover with the glass lid and choose the Yogurt Mode. By default my screen always read Normal and I do not change it. You can manually choose the "Less" mode but never on "High" mode.

  5. Using the +/- button set the timer to 30 mins. Depending on your yeast, the rise time may take as long as 60 minutes.

  6. Once risen to double its volume, take the dough out of the pot.

Step Five: Knead and Shape

  1. Grease two 8” loaf pans with canola oil or a butter/canola oil blend.

  2. Divide the dough into 2 equal pieces.

  3. On lightly floured surface, shape each piece into a round loaf, tucking and sealing the edges under to create a smooth top surface.

  4. Place each loaf in prepared pan.

Step Five: Second Rise (+/- 30 minutes)

  1. Cover loaf pans and set in a warm place without drafts.

  2. Let rise until doubled, about 30 minutes.

  3. Preheat Oven to 375 degrees Fahrenheit.

  4. In a small bowl, beat egg with the milk.

Step Six: Bake (25 minutes)

  1. When loaves have doubled in size, brush with the milk mixture and sprinkle with rolled oats.

  2. Bake in preheated oven for 25-35 minutes until golden on top and hollow sounding when tapped.

  3. They aren’t done yet!! Let loaves cool for 1-3 hours before slicing.

BreadAlex Dickson