Frederiksgård Lunch Bread

From the baking book “Home Baked: Nordic Recipes and Techniques for Organic Bread And Pastry” by Hanne Risgaard




  • Large loaf pan (1/2-gallon)
  • Kitchen scale



  • 500 g bolted spelt flour
  • 10 g dry yeast
  • 10 g salt
  • 50 g pine nuts
  • 70 g pumpkin seeds
  • 100 g sunflower seeds
  • 275 g plain yogurt
  • 20 g (approx. 1 Tbsp) olive oil
  • Approx. 275 g whole milk
  • A little melted butter, for brushing
  • Pine nuts, pumpkin, and sunflower seeds for decoration


Combine all ingredients, either by hand or in a stand mixer until thoroughly incorporated. This dough only needs mixing and should have the consistency of a thick porridge.

Place the dough into a buttered loaf pan, and smooth its top. Let it rest for 1 hour in a warm place.

Brush the surface of the loaf with the melted butter, then decorate with mixed seeds. Score the loaf with a sharp knife or kitchen shears just before placing the pan in the center of a cold oven.

Set the oven to 340 degrees Fahrenheit and bake the bread for 1 1/4 to 1 1/2 hours. Once baked, it should be left in the pan and covered with a cloth. After 10 minutes, remove it from the pan, wrap it in the cloth, and leave it to cool on a wire rack.