The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Viking Loaf

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hornedfox's picture
hornedfox

Viking Loaf

Anyone heard of a Viking Loaf described as

" A Nordic inspiration, the Banette Viking loaf is made from a mixture of wheat,
barley and rye, with sunflower, sesame, linseed and red millet seeds."

it is coffee coloured and has a complex flavour. As loaves with linseed are a particular favourite of mine this sparked my interest The only site I can find is in french, my french is very poor nes pa!

 

Ian

dabrownman's picture
dabrownman

French translator online.  When I do so, it almost always makes the recipe clear as French can be to an English speaker like me.  If it turns out it is shaped into a ball wth 2 huge horns sticking out on opposite ends - count me in for test bake  :-)

hornedfox's picture
hornedfox

tried the translation sent my computer into a hissy fit. It had to have a lie down.

 

Ian

dabrownman's picture
dabrownman

Google one - my favorite.  No problems.  http://translate.google.com/#fr|en|

Sorry your computer couldn't digest it.  If it is huge in size the online tranlators won't work well.  When this happens, try breaking it into smaller, more digestable pieces the translator and your computer can handle .

rinshaw's picture
rinshaw

Hi Ian,

I absolutely love the viking loaf and I'd love to make it at home but I cant find the recepie online anywhere! I speak fluent french and if you send me the french version or link Ill translate it into English for you. Thanks so much. Hope to get my hands on that recipe soon:)

MangoChutney's picture
MangoChutney

I can't give you the recipe for that particular bread, but here are two links that may help you to reconstruct what appears to be a bread being sold commercially on some French sites.

A bread with those four seeds, with wheat: http://allrecipes.com/Recipe/Hearty-Multigrain-Bread/

A bread using wheat and barley flours: http://www.sourdoughbaker.com.au/recipes/desem-sourdough-recipes/wheat-and-barley-bread.html

The latter describes using barley flour as compared to baking with rye flour,  so I see no reason that the two could not both be added as long as the total amount of the two does not exceed the recommended amount for the barley alone.