Quick and easy ro make, Norwegian Soda Bread should be eaten with plenty of butter and is excellent with soup.
2 oz. plus
1 teaspoon unsalted butter, melted
8 oz. rye flour
8 oz. wholewheat flour
1 teaspoon baking powder
1½ teaspoons bicarbonate of soda
1 teaspoon salt
1 tablespoon soft brown sugar
8 fl. oz. buttermilk
1 egg, lightly beaten
Preheat the oven to hot 425 CF (Gas Mark 7, 220°C).
Grease a large baking sheet with the teaspoon of butter and set aside.
Sift the rye flour, wholewheat flour, baking powder, soda and salt into a large mixing bowl. Stir in the sugar.
In a medium-sized mixing bowl, mix together the remaining melted butter and the buttermilk. Make a well in the centre of the flour mixture and pour in the buttermilk mixture and the egg. Using your fingertips or a spatula, gradually draw the flour mixture into the liquids. Continue mixing until all the flour is incorporated and the dough comes away from the sides of the bowl.
Transfer the dough to a floured board and knead it lightly. Divide the dough in half and shape each piece into a flat round shape, approximately .
Place the dough rounds on the baking sheet.
Place the baking sheet in the oven and bake for 20 to 25 minutes, or until the loaves are browned.
Remove the baking sheet from the oven. Allow the loaves to cool slightly and serve warm, or transfer them to a wire rack to cool completely.