Serves 4
Directions
- 1Dissolve the yeast in water in a big mixing bowl.
- 2Add the oats, all the seeds, and the salt, then stir well.
- 3Mix in the flours and give it a really good stir.
- 4Tip the dough into a 2-liter baking tin.
- 5Wrap the tin with a tea towel or cling film and place it in the refrigerator until the next day.
- 6The next day, preheat the oven to 210 degrees Celsius.
- 7Brush the bread with water and then sprinkle with oats, linseeds, and sesame seeds.
- 8Bake for 40 minutes.
- 9Turn the heat down to 180 degrees Celsius and bake for another 10 minutes.
- 10Take the bread out of the oven and leave it on a wire rack to cool before cutting into slices.
- 11Chop the boiled eggs and place them in a mixing bowl.
- 12Add all the other ingredients for the egg sandwich (Mayonnaise, cottage cheese, white cabbage, chili flakes, lemon zest) and fold them gently.
- 13Season the egg salad to taste with salt and pepper.
- 14Place two slices of the Grahamsbrød on a chopping board.
- 15Divide a layer of egg salad on each slice of bread.
- 16Place some radicchio or other salad leaves on top of the egg salad.
- 17Jam the two slices together to form a sandwich.
- 18Cut the sandwich in two and they are ready to eat.
Ingredients
- 15 g fresh yeast
- 5 g dry yeast
- 800 g water
- 300 g plain wheat flour
- 350 g strong wheat flour
- 75 g rolled oats
- 50 g linseeds
- 50 g sunflower seeds
- 50 g sesame seeds
- 15 g salt
- 4 boiled eggs
- 2 tbsp Mayonnaise
- 150 g cottage cheese
- 75 g white cabbage, finely chopped
- 0.5 tsp chili flakes
- 1 Zest from lemon, unwaxed
- Salt
- freshly ground pepper
- A bit radicchio or other salad leaves
Equipment
big mixing bowl2 liter baking tintea towelcling filmreusable bee wags (optional)ovenwire rackchopping board
Tips
- No kneading is required because the dough is very wet.
- The bread is moist for days and has lots of flavor.
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