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    Home » Recipes » Breads and Bun Recipes

    Norwegian Brown Bread with Oats and Rye

    Published: Jan 11, 2022 · Modified: May 12, 2023 by Kristi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Say hello to your new favorite everyday loaf of bread! This nutritious multigrain loaf is packed with wholesome grains such as whole wheat, oats and rye and yet still manages to be exceptionally light and tender. It is incredibly versatile and makes excellent toast and sandwiches.

    And the good news is that this bread is incredibly easy to make thanks to a secret ingredient (more on that later) that brings ease and simplicity to this delicious and nourishing loaf. Ready to bake? Let's get started!

    Sliced Norwegian Brown Bread on a wooden cutting board.

    Why This Recipe Works

    This bread recipe is bound to become a new favorite because:

    • It contains just the right combination of whole grains (in the form of readily available 7 grain cereal), whole grain flours and bread flour to create a loaf that is hearty, nutritious but still soft and tender in texture;
    • Instant yeast serves as the leavener which is fast-acting and easy to work with (no proofing in warm water necessary;
    • The recipe makes two loaves at a time and the bread freezes beautifully so you've always got a loaf in reserve.

    The Story Behind This Recipe

    This recipe is inspired by the upcoming Winter Olympic Games. Norwegians take their bread very seriously.  So seriously that they have been bringing their own baking team (and ingredients) to athletic championships and Olympic events around the world since 1988.  The Norwegian athletes rely on nutritious whole grain loaves to fuel their bodies for competition, and baking these loaves is something they are unwilling to leave in the hands of strangers, even when traveling internationally.

    For the 2010 olympic games in Vancouver, Canada, a small bakery (Golden Crust in Squamish) was chosen as the location where the visiting Norwegian bakers would bake bread for the athletes and supporting staff three times a day.  In addition to baking 120 loaves of high-quality nutritious bread daily, the bakers also made celebratory cakes for competition winners and sweet buns.  An article in The Bakers Journal described the loaves as “bread that combined hearty ingredients such as rye, oats, barley and buckwheat.” In the spirit of the 2022 games, I wanted to create a similar recipe for a nutritious multigrain bread to enjoy as we cheer on the athletes from the comfort of our own homes. 

    The Ingredients

    Labeled ingredients for Norwegian Brown Bread with Oats and Rye
    • This bread contains three types of flour: whole-wheat, rye and bread flour. Whole wheat and rye bring flavor and valuable nutrients, and the bread flour helps form the gluten network that keeps this bread nice and light.
    • 7 grain cereal is my secret ingredient for multi-grain breads. I use it in many of my bread recipes. Why? Because it serves as a ready-made mix of chopped grains which means I don't have to go out and source each grain individually AND it is easy to find (either at your local grocery store or on Amazon).
    • As I mentioned above, I use instant yeast (rather than active dry) because it works quickly, effectively and without any fussing around with proofing the yeast prior to using it. You can just add it in with your dry ingredients and you are good to go.
    • Honey provides just the right amount of sweetness and melted butter helps create a soft, tender texture.

    Special Equipment Needed

    • Two 9x5 standard size loaf pans. I really like the glass (Pyrex)ones.
    • A heavy duty stand mixer. You can certainly mix and knead this dough by hand, but a stand mixer makes quick and easy work of it.

    How to Make This Recipe

    • Begin by placing the cereal mix in the work bowl of heavy-duty stand mixer. Pour the boiling water over and let the mixture sit until it is cooler than 100 degrees (this could take up to an hour).
    • In the meantime, whisk the flours and yeast together in a large bowl and set aside.
    Water and chopped grain cereal in a metal bowl.
    Flour in a bowl with a whisk.
    • Once the cereal mixture has cooled, add the honey, salt and melted butter to the mixer bowl. Fit the mixer with the dough hook attachment and mix the ingredients on low for a few seconds until they just come together.
    • Add the dry ingredients to the mixing bowl and mix on low until a dough forms. Increase the speed to medium and knead for 6-8 minutes or until the dough is clearing the sides of the bowl (it will still feel tacky to the touch). Remove the bowl from the mixer and cover with plastic wrap. Let it sit at room temperature until the dough has doubled in size, about 1 hour.
    Multigrain bread dough in a metal bowl.
    Multigrain bread dough rising in a metal bowl.
    • Preheat the oven to 375 degrees and grease 2 standard 9 x 5 loaf pans. Transfer the risen dough to a clean work surface that has been lightly dusted with flour. Split the dough in half and, working with one half of the dough at a time, pat it into a rectangle that is about 8 inches long and 1 inch thick. Roll the dough into a loaf shape and pinch the seam together. Fold the ends of the rolled cylinder up and over to meet the seam. Pinch together to adhere. Transfer the formed loaf to one of the prepared loaf pans, seam side down. Repeat with the remaining half of dough.
    Rectangle of bread dough cut in half down the center on a marble surface.
    Rectangle of bread dough being rolled up on a marble surface.
    Bread dough in a glass loaf pan.
    • Cover the loaves lightly with plastic wrap and let them rise until they begin to extend beyond the top of the loaf pan, about 45 minutes to an hour.
    • Remove the plastic wrap and brush the loaves with milk and sprinkle with the oats, pressing lightly to adhere.
    Multigrain bread dough rising in a glass loaf pan.
    Bread dough being brushed with milk.
    Unbaked bread dough topped with oats in a loaf pan.
    • Bake until golden brown and the internal temperature of the loaves reaches 200 degrees, 40-50 minutes. Cool in the pans for 20 minutes and then transfer to a wire rack to cool completely before enjoying.
    Two loaves of bread topped with oatmeal cooling on a wire rack.

    Expert Tips

    • Be sure to wait until the water and cereal mixture has cooled (to below 100 degrees F) before adding the other ingredients. This should take about an hour, and the mixture should feel just slightly warm to the touch. If the yeast comes into contact with the water while it's too hot, you risk killing the yeast and not having your bread rise.
    • Know that the rising times given in the recipe may differ depending on the temperature of the dough and of your kitchen. It's better to go off of the visual cues (i.e., the dough has doubled in size or has extended beyond the top of the loaf pan) for best results.
    • To ensure that your loaf is done, it's nice (but not necessary) to have a probe thermometer to check the temperature in the center of the loaf (it should be around 200 degrees F).
    Close up of sliced multigrain bread with oats on top.

    FAQs

    Can I use active dry yeast rather than instant?

    Yes. Simply add the yeast to the water and cereal mixture after it has cooled but is still slightly warm to to the touch. Let it sit for 5-10 minutes and proceed with the recipe as directed.

    What's the best way to store this bread?

    These loaves will keep well at room temperature for up to 3 days as long as they are wrapped in plastic wrap or stored in a plastic bag.

    Can I freeze this bread?

    This bread freezes very well! Once the loaves have completely cooled, wrap them tightly in plastic and then in foil or alternatively in a ziploc freezer bag. If you want to be able to grab a slice as you need it, feel free to slice the bread prior to freezing it.

    Can I knead the dough by hand?

    You can, but it will be a bit sticky at first and will take longer than using a mixer (more like 10-12 minutes of kneading).

    Related Recipes

    Looking for more delicious Scandinavian-inspired bread recipes? Give these blog favorites a try:

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      Soft Swedish Flatbreads (Tunnbröd)
    • Featured image for Easy Overnight Danish Rye Bread (Rugbrød).
      Easy Overnight Danish Rye Bread (Rugbrød)
    • Slices of Swedish Limpa Bread
      Swedish Limpa Bread
    • Close up of Easy Swedish Crispbread (Knäckebröd) on a plate.
      Easy Swedish Crispbread (Knäckebröd)

    Whether you are fueling your body for an afternoon of cross-country skiing or just looking for delicious and nutritious bread for your morning toast or lunchtime sandwich, give this Norwegian Brown Bread with Oats and Rye a try!  It’s sure to become a regular part of your baking rotation.

    Recipe

    Sliced Norwegian Brown Bread on a wooden cutting board.

    Norwegian Brown Bread with Oats and Rye

    A light and nutritious multigrain bread bursting with the goodness of oats, barley, rye and whole wheat.
    5 from 2 votes
    Print Pin Rate
    Course: baking, breads, Breads and Buns
    Cuisine: Nordic, Norwegian, Scandinavian
    Prep Time: 1 hour hour 30 minutes minutes
    Cook Time: 45 minutes minutes
    Rising Time: 2 hours hours
    Total Time: 4 hours hours 15 minutes minutes
    Servings: 32 slices
    Calories: 114kcal
    Author: Kristi

    Ingredients

    • For the dough:
    • 1 ¼ cup 7 grain cereal mix I use the Bob’s Red Mill brand
    • 2 ½ cups boiling water
    • 3 cups bread flour
    • 1 cup dark rye flour
    • 1 cup whole wheat flour
    • 2 ½ teaspoons instant yeast
    • ¼ cup honey
    • 4 tablespoons unsalted butter melted and cooled
    • 1 tablespoon fine salt
    • To finish:
    • Milk for brushing on loaves
    • Old-fashioned rolled oats for sprinkling

    Instructions

    • Place cereal mix in the bowl of a heavy-duty stand mixer. Pour boiling water over the grains. Let the mixture sit for about an hour or until it has cooled down to 100 degrees F.
    • Whisk bread, rye and whole wheat flours and yeast together in a medium bowl. Set aside.
    • Once the grain mixture has cooled, add honey, melted butter and salt. Mix briefly with the dough hook attachment to combine.
    • WIth the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix on low until it is just combined, scraping down the bowl as necessary. Increase the speed to medium and knead for 6-8 minutes. The dough should be clearing the sides of the bowl but will still be tacky to the touch.
    • Remove the bowl from the mixer and cover with plastic wrap. Let the dough rise at room temperature for an hour or until doubled in size.
    • Preheat the oven to 375 degrees and set the oven rack in the middle position. Grease two 9 x 5 inch loaf pans and set aside. Lightly flour a clean countertop or work surface.
    • Scrape the dough out onto the work surface and divide into two halves. Working with one half at a time, pat the dough out into a rectangle that is about 1 inch thick and 8 inches wide. Roll the rectangle lengthwise into a loaf shape. Pinch the seam together and fold the ends under to meet the seam, pinching the spot where the ends and the bottom of the loaf meet. Place the loaf into one of the prepared loaf pans, seam side down, and cover lightly with plastic wrap. Repeat with the remaining half of the dough. Let the loaves rise until they begin to extend over the edge of the loaf pan, about 45 minutes at room temperature.
    • Brush each loaf with milk and sprinkle with oats, pressing lightly to help them adhere. Bake the loaves until golden brown, about 45-50 minutes (when the bread is done, the internal temperature of each loaf will be 200 degrees). Cool in the pan for 15-20 minutes and then transfer to a wire rack to cool completely before enjoying.

    Notes

    Store loaves at room temperature wrapped in plastic for up to 3 days. For longer storage, wrap each loaf tightly in plastic wrap and freeze in a sealed freezer bag.

    Nutrition

    Calories: 114kcal | Carbohydrates: 20g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 220mg | Potassium: 48mg | Fiber: 2g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @TrueNorthKitchen or tag #truenorthkitchen!

    If you loved this recipe, give it a star review! Also, snap a picture of your Norwegian Brown Bread with Oats and Rye and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.

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    Reader Interactions

    Comments

    1. Faith-Aloha

      May 29, 2024 at 12:52 pm

      5 stars
      I baked yesterday! Glad you teach how to prepare the hot cereal for bread. I reduced the amount of honey, so add some water. Yes, great sandwich bread:) This is my 2nd bread from your recipe, they all taste good! Thanks, Kristi!

      Reply
      • Kristi

        June 03, 2024 at 12:33 pm

        So glad you enjoyed it and thanks so much for leaving a review!

        Kristi

        Reply
    2. Janelle

      January 14, 2024 at 11:09 am

      I am wondering if anyone has done this recipe in there bread maker? And what setting they used etc!

      Reply
    3. Barb Scott

      May 15, 2023 at 8:11 am

      Can just one loaf be made by simply halving all the ingredients?

      Reply
      • Kristi

        May 15, 2023 at 9:43 am

        Yes, absolutely!

        Reply
        • Carol Bergquist

          February 09, 2025 at 6:39 pm

          Can the amount of salt be reduced

          Reply
          • Kristi

            February 11, 2025 at 12:39 pm

            Yes! Absolutely. Maybe start by cutting it half and see if you like the results.

            Kristi

            Reply
    4. Jamie

      August 20, 2022 at 11:39 am

      Have you tried baking it in a Dutch oven? Wanted to try, but was wondering if anyone has tired it yet .... and how it turned out
      Thanks so much! Love this recipe by the way!

      Reply
      • Kristi

        August 22, 2022 at 11:53 am

        Hi Jamie,
        I haven't tried it but I think it would probably work just fine! Please let me know if you give it a go. Glad you are enjoying the bread recipe!
        Kristi

        Reply
    5. Ann

      April 16, 2022 at 7:49 am

      5 stars
      I made this bread for my husband and he really enjoyed it! It was the first time I have made bread in awhile. Thanks for the recipe!
      I am now wishing for a similar gluten free recipe for myself:)

      Reply
      • Kristi

        April 17, 2022 at 3:00 pm

        Hi Ann,
        So glad you enjoyed it! Hope the sandwich turned out well!
        Kristi

        Reply
      • Kristi

        April 17, 2022 at 3:02 pm

        Hi Ann,
        I'm glad your husband enjoyed the bread! You could try my gluten free seed cracker recipe for you. They are delicious!
        Kristi

        Reply
      • Kim

        March 16, 2025 at 10:51 am

        Would this fit in a 13 x 4 Pullman or would I need to adjust somehow? Love your buttermilk bread recipe, thank you so much!

        Reply
        • Kristi

          March 16, 2025 at 11:25 am

          Hi Kim,
          Thanks for your question! I've never tried this recipe in a pullman pan but I feel like you might have a bit too much dough. You could certainly try it, but I would probably only fill the pullman pan with a loaf that fills about 2/3 of the loaf pan. You could always make a few rolls or a small loaf with the remaining dough. Please let me know how it turns out!
          Kristi

          Reply
    6. Naana Hayford

      January 23, 2022 at 9:52 am

      This bread looks lovely! Do you have recipe available in metric units (grams)?

      Reply
      • Kristi

        January 24, 2022 at 5:51 pm

        Hi Naana,
        Thanks for your question! I haven't done it in grams but I will add it to my to do list!
        Kristi

        Reply
    5 from 2 votes

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