Mormor’s white bread with poppy seeds

Mormor’s white bread with poppy seeds

By
From
Scandinavian Baking
Makes
2 loaves
Photographer
Columbus Leth

This is the kind of bread my grandmother – mormor – would bake; a real simple white bread. We would eat it for breakfast and as a treat after eating our rye bread. This bread makes me feel safe and loved. It’s interesting how food is so connected to your emotions and your personal history. If I feel shaken or sad, I bake this bread: it makes me feel reassured that everything is going to be fine. Maybe that is why I bake when I need to find balance in my life.

Ingredients

Quantity Ingredient
50g fresh yeast
600ml lukewarm whole milk
50g butter, melted and left to cool a little
850g strong white flour, plus more if needed, plus more to dust
1 tablespoon caster sugar
10g salt
1 egg, lightly beaten
4 tablespoons poppy seeds

Method

  1. Crumble the yeast into the milk, then stir in the butter. In a separate bowl, mix the flour, sugar and salt. Stir the flour mixture into the milk mixture until you have a smooth dough. If the dough is quite sticky, knead in a little more flour. Cover with a tea towel and leave to rise at room temperature for one hour, then knead lightly on a floured work surface and return to the bowl. Cover and leave to rise for another hour at room temperature.
  2. Knead lightly again and form into two oval loaves. Place them on two baking trays lined with baking parchment, cover with tea towels and leave to rise in a warm place for another 30 minutes.
  3. Preheat the oven to 200°C. Brush the loaves with the egg and dredge with the poppy seeds. Spray cold water in the oven to create steam and bake for 35–40 minutes. Leave to cool on a wire rack.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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