Høymolebrød is a traditional Norwegian recipe for a bread made from a mix of wheat flour and curly dock seed flour. The full recipe is presented here and I hope you enjoy this classic Norwegian version of: Høymolebrød.
Sift the flour and salt into a bowl and set aside. Meanwhile, combine the yeast and sugar in half a cup of the lukewarm water. Stir to dissolve then set aside for 10 minutes to activate.
Form a well in the centre of the flour, add the yeast mixture and just over half the remaining water. Stir to incorporate then add the remaining water a little at a time until the mixture comes together as a dough. Turn out onto a lightly-floured work surface and knead until smooth and elastic. Return to the bowl, cover with a damp cloth and set aside for about 60 minutes, or until doubled in volume.
Knock the dough back, cut into 10 pieces then stretch into small loaf shapes. Place on lightly-greased baking trays, transfer to an oven pre-heated to 200°C and bake for about 15 minutes, or until golden brown and hollow-sounding when tapped on the base. Allow to cool on a wire rack before serving.
