Grahamsbrød (Whole Grain Wheat Bread) with Egg Sandwich

Serves 4
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Directions

  1. 1Dissolve the yeast in water in a big mixing bowl.
  2. 2Dissolve the yeast in water in a big mixing bowl.
  3. 3Dissolve the yeast in water in a big mixing bowl.
  4. 4Add the oats, all the seeds, and the salt, then stir well.
  5. 5Add the oats, all the seeds, and the salt, then stir well.
  6. 6Add the oats, all the seeds, and the salt, then stir well.
  7. 7Mix in the flours and give it a really good stir.
  8. 8Mix in the flours and give it a really good stir.
  9. 9Mix in the flours and give it a really good stir.
  10. 10Tip the dough into a 2-liter baking tin.
  11. 11Tip the dough into a 2-liter baking tin.
  12. 12Tip the dough into a 2-liter baking tin.
  13. 13Wrap the tin with a tea towel or cling film and place it in the refrigerator until the next day.
  14. 14Wrap the tin with a tea towel or cling film and place it in the refrigerator until the next day.
  15. 15Wrap the tin with a tea towel or cling film and place it in the refrigerator until the next day.
  16. 16The next day, preheat the oven to 210 degrees Celsius.
  17. 17The next day, preheat the oven to 210 degrees Celsius.
  18. 18The next day, preheat the oven to 210 degrees Celsius.
  19. 19Brush the bread with water and then sprinkle with oats, linseeds, and sesame seeds.
  20. 20Brush the bread with water and then sprinkle with oats, linseeds, and sesame seeds.
  21. 21Brush the bread with water and then sprinkle with oats, linseeds, and sesame seeds.
  22. 22Bake for 40 minutes.
  23. 23Bake for 40 minutes.
  24. 24Bake for 40 minutes.
  25. 25Turn the heat down to 180 degrees Celsius and bake for another 10 minutes.
  26. 26Turn the heat down to 180 degrees Celsius and bake for another 10 minutes.
  27. 27Turn the heat down to 180 degrees Celsius and bake for another 10 minutes.
  28. 28Take the bread out of the oven and leave it on a wire rack to cool before cutting into slices.
  29. 29Take the bread out of the oven and leave it on a wire rack to cool before cutting into slices.
  30. 30Take the bread out of the oven and leave it on a wire rack to cool before cutting into slices.
  31. 31Chop the boiled eggs and place them in a mixing bowl.
  32. 32Chop the boiled eggs and place them in a mixing bowl.
  33. 33Chop the boiled eggs and place them in a mixing bowl.
  34. 34Add all the other ingredients for the egg sandwich (Mayonnaise, cottage cheese, white cabbage, chili flakes, lemon zest) and fold them gently.
  35. 35Add all the other ingredients for the egg sandwich (Mayonnaise, cottage cheese, white cabbage, chili flakes, lemon zest) and fold them gently.
  36. 36Add all the other ingredients for the egg sandwich (Mayonnaise, cottage cheese, white cabbage, chili flakes, lemon zest) and fold them gently.
  37. 37Season the egg salad to taste with salt and pepper.
  38. 38Season the egg salad to taste with salt and pepper.
  39. 39Season the egg salad to taste with salt and pepper.
  40. 40Place two slices of the Grahamsbrød on a chopping board.
  41. 41Place two slices of the Grahamsbrød on a chopping board.
  42. 42Place two slices of the Grahamsbrød on a chopping board.
  43. 43Divide a layer of egg salad on each slice of bread.
  44. 44Divide a layer of egg salad on each slice of bread.
  45. 45Divide a layer of egg salad on each slice of bread.
  46. 46Place some radicchio or other salad leaves on top of the egg salad.
  47. 47Place some radicchio or other salad leaves on top of the egg salad.
  48. 48Place some radicchio or other salad leaves on top of the egg salad.
  49. 49Jam the two slices together to form a sandwich.
  50. 50Jam the two slices together to form a sandwich.
  51. 51Jam the two slices together to form a sandwich.
  52. 52Cut the sandwich in two and they are ready to eat.
  53. 53Cut the sandwich in two and they are ready to eat.
  54. 54Cut the sandwich in two and they are ready to eat.

Ingredients

  • 15 g fresh yeast
  • 15 g fresh yeast
  • 15 g fresh yeast
  • 5 g dry yeast
  • 5 g dry yeast
  • 5 g dry yeast
  • 800 g water
  • 800 g water
  • 800 g water
  • 300 g plain wheat flour
  • 300 g plain wheat flour
  • 300 g plain wheat flour
  • 350 g strong wheat flour
  • 350 g strong wheat flour
  • 350 g strong wheat flour
  • 75 g rolled oats
  • 75 g rolled oats
  • 75 g rolled oats
  • 50 g linseeds
  • 50 g linseeds
  • 50 g linseeds
  • 50 g sunflower seeds
  • 50 g sunflower seeds
  • 50 g sunflower seeds
  • 50 g sesame seeds
  • 50 g sesame seeds
  • 50 g sesame seeds
  • 15 g salt
  • 15 g salt
  • 15 g salt
  • 4 boiled eggs
  • 4 boiled eggs
  • 4 boiled eggs
  • 2 tbsp Mayonnaise
  • 2 tbsp Mayonnaise
  • 2 tbsp Mayonnaise
  • 150 g cottage cheese
  • 150 g cottage cheese
  • 150 g cottage cheese
  • 75 g white cabbage, finely chopped
  • 75 g white cabbage, finely chopped
  • 75 g white cabbage, finely chopped
  • 0.5 tsp chili flakes
  • 0.5 tsp chili flakes
  • 0.5 tsp chili flakes
  • 1 Zest from lemon, unwaxed
  • 1 Zest from lemon, unwaxed
  • 1 Zest from lemon, unwaxed
  • Salt
  • Salt
  • Salt
  • freshly ground pepper
  • freshly ground pepper
  • freshly ground pepper
  • A bit radicchio or other salad leaves
  • A bit radicchio or other salad leaves
  • 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.
Grahamsbrød (Whole Grain Wheat Bread) with Egg Sandwich | Clip Recipe