Norwegian Kneip Bread

Here's how:

• 1

  Dissolve the yeast in the water. Then mix in all the ingredients except the salt.

• 2

  Knead the dough for 2 minutes on low speed, then 6 minutes on high speed in a mixer, or 15–20 minutes by hand.

• 3

  Add the salt and continue mixing the dough quickly for 2–3 minutes.

• 4

  Place the dough on a floured work surface and shape it into a round; then return the dough to the bowl.

• 5

  Cover the dough with plastic wrap or a kitchen towel and let it rise for about 25 minutes.

• 6

  Divide the dough into two portions and shape them into loaves.

• 7

  Dip the bread in whole wheat flour.

• 8

  Let it rise on a baking sheet lined with parchment paper for about 60–90 minutes, covered with a baking cloth.

• 9

  Preheat the oven to 250 °C and place a baking sheet on the bottom rack of the oven.

• 10

  Slice the bread just before putting it in the oven.

• 11

  Place the loaves in the oven at 250 °C, pour 0.5 dl of water onto the hot baking sheet at the bottom of the oven, and lower the oven temperature to 220 °C.

• 12

  Bake the bread for about 20–25 minutes or until the internal temperature of the bread reaches 96–98 °C.

• 13

  Let the bread cool on a wire rack.