Nordic cheese bread

Nordic cheese bread

Scandinavian Baking
1 loaf
Columbus Leth

This bread is spicy, soft and salty from the cheese: a perfect loaf for supper. Serve with soup, or take it on a picnic and serve with charcuterie or salad. It is one of my very first recipes from before I became a cook, so it is also an old friend that has accompanied me for many years.


Quantity Ingredient
50g fresh yeast
100ml lukewarm water
500g strong white flour, plus more to dust
1 1/2 teaspoons freshly ground black pepper
10g salt
175g butter, chilled
3 eggs, lightly beaten
175g vesterhavs or cheddar cheese, coarsely grated


  1. Crumble the yeast into the lukewarm water, then add 50g of the flour, mix well and leave for 30 minutes.
  2. In a separate bowl, mix the remaining flour with the pepper and salt. Rub the butter into the peppery flour with your fingertips until it looks like crumbs.
  3. Mix the eggs into the yeast mixture and add to the flour-butter mixture with the cheese. Knead lightly on a floured work surface, then place in a bowl, cover with a tea towel and leave to rise in a warm place for two hours.
  4. Roll the dough out on a floured work surface into a fat sausage shape. Form this into a big ring and put it on a baking tray lined with baking parchment. Cover with a tea towel and let it rise at room temperature for about one hour, or until doubled in size, depending on the temperature of the kitchen.
  5. Preheat the oven to 200°C. Spray cold water in the oven to create steam and bake for 35–40 minutes, then leave to cool on a wire rack.
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