The wedding morning-after: a beautiful brunch at Heidi's brother Martin's farm—scrambled eggs, whole-grain breads and rolls, various cheeses and sliced meats, pickled herring, potato salad, tomatoes, smoked salmon, fresh fruit salad. I never grow tired of a good Norwegian buffet breakfast.
I especially loved the homemade whole-grain rolls, heavy with seeds; crunchy and savory. I also found a piece of German-style Vollkornbrot (Martin's wife, Eris, is German). The chewier the bread, the better it is with cold cuts. And oh, the herrings!
At home, I tend to buy Dave's Killer Bread, which is as close as you get to good whole-grain bread in a commercial loaf. For a treat, I'll buy German pumpernickel. Or, of course, go to a bakery.
Or there's always making bread myself.
We asked Eris for the recipe for the whole-grain rolls; she thought a moment, then recited:
200g white flour
200g whole wheat flour
200g seeds, oats, etc.
1 tsp salt
1 tsp dry yeast
500mL warm water
Mix together the evening before. In the morning, spoon large spoonfuls onto baking sheet. Bake 20 minutes at 225 degrees Celsius.