Scandinavian Farmer Bread

Mix 100 ml warm water, yeast and sugar. Set aside for 10 minutes.

In a bowl mix 400 ml warm water, oliven oil and salt. Stir in the yeast-mix.

In kitchen bowl mix the plain flour, the wholemeal flour and the rye flour.

Stir in yeast-mix and mix well. Once the dough is satin-smooth, place it in a bowl. Leave to rise for 2 hours.

Line a baking tray with baking parchment. Knock back the dough, then gently mould the dough into 2 loafs. Place it on the baking parchment to prove for a further 30 minutes.

Heat oven to 200C. Dust the loafs with flour, cut crosses into the top of the loafs with a sharp knife and and butter the top with a water. Bake for 25-30 minutes until golden brown and the loafs sounds hollow when tapped underneath. Cool on a wire rack.