Mary Berry Norwegian Loaf
Mary Berry Norwegian Loaf is a dense, moist, seeded bread made with wholemeal flour, oats, and a generous mix of seeds. Unlike airy sandwich loaves, this one is closer to Scandinavian-style bread—robust, filling, and designed to be sliced thin. It holds together well, toasts beautifully, and pairs easily with both sweet and savoury toppings.
- Prep Time: 15
- Cook Time: 80
- Total Time: 1 hour 35 minutes
- Yield: 10 slices
- Category: Bread
- Method: Baking
- Cuisine: British
Ingredients
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Wholemeal flour – 225 g
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Porridge oats – 75 g
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Sunflower seeds – 50 g
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Pumpkin seeds – 50 g
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Sesame seeds – 25 g
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Linseeds (flaxseeds) – 25 g
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Bicarbonate of soda – 1 teaspoon
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Salt – 1 teaspoon
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Soft light brown sugar – 75 g
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Plain yogurt – 300 ml
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Honey – 2 tablespoons
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Eggs – 2 large
Instructions
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Prepare the tin – Line a loaf tin with parchment and preheat the oven to 160°C (140°C fan).
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Mix dry ingredients – Combine flour, oats, seeds, bicarbonate of soda, salt, and sugar.
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Blend wet ingredients – In a separate bowl, mix yogurt, honey, and eggs until smooth.
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Combine gently – Stir wet ingredients into dry until fully mixed but not overworked.
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Fill the tin – Spoon the mixture in and level the surface lightly.
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Bake slowly – Cook for 1 hour 20 minutes until firm and well risen.
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Cool completely – Leave in the tin briefly, then cool fully on a rack before slicing.
Find it online: https://maryberrycooks.co.uk/mary-berry-norwegian-loaf/