25+ Delicious Traditional Norwegian Bread Recipes to Bake at Home

Norwegian bread has a rich and storied history, deeply rooted in the country’s agricultural traditions and resourceful cuisine. From hearty whole-grain loaves to sweet festive breads, the variety of traditional Norwegian breads reflects the diverse landscape and climate of the region.

Bread is more than just sustenance in Norway—it’s a symbol of comfort, hospitality, and cultural heritage. In this collection of 25+ traditional Norwegian bread recipes, we explore everything from rustic rye loaves to indulgent holiday treats like julekake and sweet skolebrød.

Whether you’re looking to try something new or reconnect with your Norwegian roots, these recipes will guide you through the delightful world of Norwegian baking.

Each recipe is crafted with care and uses ingredients that are common in Norwegian households, like whole grains, rye flour, and fragrant cardamom.

You’ll also discover how the Norwegian climate, with its long winters and cool summers, influenced the development of breads that are both nourishing and long-lasting.

Let’s dive into the history, flavors, and techniques behind some of Norway’s most cherished breads—perfect for every occasion, from simple breakfasts to festive gatherings.

25+ Delicious Traditional Norwegian Bread Recipes to Bake at Home

Traditional Norwegian bread recipes offer a glimpse into the heart of Norway’s culinary traditions, where simplicity meets nourishment, and flavors are designed to warm the soul.

Whether you’re making a classic rye bread like rugbrød, preparing soft and sweet lefse, or indulging in a festive loaf of julekake, these recipes bring a piece of Norway into your kitchen. Each bread tells a story of tradition, passed down through generations, and now, you have the chance to create your own memories with these time-honored bakes.

Norwegian breads are versatile and can be enjoyed in many ways—served with savory toppings like smoked salmon or brunost, or simply buttered and paired with coffee.

No matter how you choose to enjoy these breads, one thing is certain: they bring a sense of warmth and comfort that is truly Norwegian.

So, gather your ingredients, preheat your oven, and start baking your way through these 25+ traditional Norwegian bread recipes.

Each loaf is a celebration of the timeless flavors and the strong connection Norway has to its bread-making heritage.

Traditional Norwegian Knekkebrød Recipes

Knekkebrød, or crispbread, is a staple in Norwegian cuisine, beloved for its light, crunchy texture and nutritious qualities. It dates back centuries, serving as a durable and long-lasting bread alternative, especially useful in cold Scandinavian winters.

Norwegian knekkebrød can be made with various grains and seeds, making it an ideal choice for anyone seeking a healthy, fiber-rich snack.

Ingredients:

• 1 ½ cups rolled oats
• 1 cup sunflower seeds
• ½ cup flaxseeds
• ½ cup sesame seeds
• 1 cup whole wheat flour
• 1 ½ cups rye flour
• 1 tsp salt
• 2 cups water

Instructions:

1. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine all the dry ingredients.
3. Add water gradually, mixing until a thick, sticky dough forms.
4. Divide the dough between the two baking sheets, spreading it thinly and evenly with a spatula.
5. Score the dough into rectangles or squares using a knife.
6. Bake for 30–40 minutes, or until the knekkebrød is golden and crispy. If they aren’t crispy enough, turn off the oven and let them dry out for another 10 minutes.
7. Once baked, break along the score lines and allow to cool completely.

Norwegian knekkebrød is not only versatile but also rich in nutrients and can be enjoyed in various ways. Pair it with cheeses, cured fish, or spreads for a wholesome snack or breakfast.

Its simplicity and longevity make it a favorite in Norwegian households and perfect for those seeking a healthier bread alternative.

Traditional Norwegian Lefse Recipes

Lefse is a soft flatbread, traditionally made with potatoes, and is an essential part of Norwegian culinary heritage. It’s often enjoyed during holidays or special occasions, served with butter, sugar, or jam.

Lefse has regional variations throughout Norway, with each area bringing its own twist to the recipe. Despite its simple ingredients, lefse-making is a cherished skill passed down through generations.

Ingredients:

• 4 medium-sized potatoes, peeled
• ¼ cup butter, melted
• ½ cup heavy cream
• 1 tsp salt
• 1 ½ cups all-purpose flour (plus more for rolling)

Instructions:

1. Boil the potatoes until they are tender. Drain and mash until smooth.
2. In a large bowl, combine the mashed potatoes, melted butter, cream, and salt. Let the mixture cool completely.
3. Gradually mix in the flour to form a soft dough. Be careful not to overwork it.
4. Divide the dough into golf-ball-sized portions and roll each one out on a floured surface until it’s paper-thin.
5. Heat a griddle or large skillet over medium heat. Cook each lefse for about 1–2 minutes on each side, until light brown spots appear.
6. Once cooked, transfer to a clean cloth and cover to keep warm and soft.

Lefse holds a special place in Norwegian tradition and brings warmth to family gatherings. The process of rolling out the delicate dough and cooking each piece to perfection makes the experience as important as the result.

Whether enjoyed with simple toppings or more extravagant fillings, lefse continues to be a beloved bread for all occasions.

Traditional Norwegian Polarbrød Recipes

Polarbrød is a soft, round flatbread known for its mild taste and versatility. A popular bread in Norway, especially in the northern regions, it’s commonly used as a sandwich base or served with spreads and toppings.

This bread was originally created to withstand long journeys across the Arctic, hence its name, which means “Polar bread.” Today, it remains a go-to choice for picnics, quick meals, or snacks.

Ingredients:

• 2 ½ cups whole wheat flour
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 2 tbsp sugar
• ¼ cup vegetable oil
• 1 cup warm milk
• ½ cup warm water
• 1 tsp dry yeast

Instructions:

1. In a small bowl, dissolve the yeast in the warm water and let sit for 5–10 minutes until frothy.
2. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, baking powder, salt, and sugar.
3. Add the yeast mixture, warm milk, and vegetable oil to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat the oven to 200°C (400°F). Punch down the dough and divide it into small, round portions.
7. Roll out each portion into a thin, flat circle, and prick the surface with a fork to prevent air bubbles.
8. Place the rounds on a baking sheet and bake for 7–10 minutes, or until lightly golden.

Polarbrød is not only practical for travel but also incredibly versatile for everyday meals. Its soft texture and mild flavor pair well with both savory and sweet toppings, making it a fantastic choice for sandwiches or quick snacks.

The tradition of polarbrød showcases Norway’s ability to create delicious, long-lasting bread that suits both the rugged Arctic and modern kitchens alike.

Traditional Norwegian Rundstykker Recipes

Rundstykker, or Norwegian bread rolls, are a classic favorite in households across Norway. These soft, small rolls are typically served for breakfast or lunch, often alongside butter, cheese, or cold cuts.

What makes rundstykker special is their versatility, as they can be made with a variety of flours and seeds to cater to different tastes. A freshly baked rundstykker offers a taste of Norwegian comfort and simplicity.

Ingredients:

• 3 cups all-purpose flour
• 1 cup whole wheat flour
• 1 tbsp sugar
• 1 tsp salt
• 1 ½ tsp dry yeast
• 1 ¼ cups warm water
• 2 tbsp olive oil
• 2 tbsp sunflower seeds (optional)
• 1 egg (for egg wash)

Instructions:

1. In a small bowl, mix the yeast with warm water and sugar. Let it sit for 5–10 minutes until frothy.
2. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, salt, and sunflower seeds (if using).
3. Add the yeast mixture and olive oil to the dry ingredients and mix until a soft dough forms.
4. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
6. Preheat the oven to 200°C (400°F). Punch down the dough and divide it into 12 equal portions.
7. Shape each portion into a small ball and place them on a baking sheet. Cover and let rise for another 20 minutes.
8. Brush the tops of the rolls with a beaten egg for a golden finish.
9. Bake for 12–15 minutes, or until golden brown.

Rundstykker is a staple in Norwegian homes, ideal for serving at breakfast, lunch, or even as part of a light dinner. Their light and fluffy texture makes them a crowd-pleaser, and the addition of seeds or different flours allows for customization.

Enjoy them warm from the oven with your favorite Norwegian toppings, and you’ll feel the true essence of Norwegian home baking.

Traditional Norwegian Flatbrød Recipes

Flatbrød, or “flatbread,” is one of Norway’s oldest and most traditional breads. Originally baked on a flat stone over an open fire, this dry, crisp bread was made to last through the long winter months.

It pairs perfectly with rich dishes such as soups, stews, or cured meats. Flatbrød is simple but highly revered for its place in Norwegian history and cuisine.

Ingredients:

• 2 cups whole wheat flour
• 1 ½ cups barley flour
• 1 tsp salt
• ¾ cup water

Instructions:

1. In a large mixing bowl, combine the whole wheat flour, barley flour, and salt.
2. Gradually add the water, stirring constantly, until a dough forms.
3. Knead the dough on a floured surface until it is smooth and elastic.
4. Divide the dough into small balls and roll each one out as thin as possible on a floured surface.
5. Heat a dry griddle or skillet over medium heat. Cook each flatbread for 2–3 minutes on each side, or until lightly browned and crisp.
6. Let the flatbrød cool completely, then store it in an airtight container to maintain its crispness.

Flatbrød is an enduring symbol of Norwegian culinary tradition, beloved for its simplicity and practicality. This crisp, dry bread has been a vital part of Norwegian diets for centuries and remains a popular choice for serving alongside hearty meals.

Whether you’re dipping it into a stew or enjoying it with cheese, flatbrød offers a taste of Norway’s rustic past.

Traditional Norwegian Julekake Recipes

Julekake, meaning “Christmas bread,” is a sweet, spiced loaf that is traditionally baked during the holiday season in Norway. This festive bread is typically made with raisins, candied peel, and a touch of cardamom, making it an aromatic and flavorful treat.

Julekake is often enjoyed with butter and cheese and is a must-have at Christmas celebrations in Norwegian households.

Ingredients:

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) dry yeast
• 1 cup warm milk
• ¼ cup sugar
• 1 tsp cardamom
• ½ cup butter, softened
• ½ cup raisins
• ¼ cup candied citrus peel
• 1 egg

Instructions:

1. Dissolve the yeast in warm milk and set aside for 5–10 minutes until foamy.
2. In a large mixing bowl, combine the flour, sugar, and cardamom.
3. Add the yeast mixture, softened butter, and egg to the dry ingredients. Mix until a soft dough forms.
4. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
5. Fold in the raisins and candied peel, ensuring even distribution.
6. Place the dough in a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
7. Preheat the oven to 180°C (350°F). Punch down the dough and shape it into a round loaf.
8. Place the loaf on a baking sheet, cover, and let it rise for another 30 minutes.
9. Bake for 35–40 minutes, or until golden brown and a skewer inserted into the center comes out clean.

Julekake is a heartwarming, festive bread that captures the joy and warmth of Norwegian Christmas traditions. With its soft texture, aromatic spices, and delightful sweetness, julekake is perfect for holiday gatherings or as a gift for loved ones.

Serve it with butter or brunost (brown cheese) for an authentic Norwegian Christmas experience.

Traditional Norwegian Focaccia Recipes

Though originally Italian, focaccia has made its way into the heart of Norwegian cuisine.

The Norwegian version is often made with hearty ingredients like rosemary, sea salt, and even whole grains, combining traditional Mediterranean flavors with the rugged charm of Scandinavian baking.

Served as a side with soups or enjoyed as a snack, Norwegian focaccia adds a delicious touch to any meal.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ tsp dry yeast
• 1 tsp salt
• 1 tbsp sugar
• 1 ¼ cups warm water
• ¼ cup olive oil (plus more for drizzling)
• 2 tbsp fresh rosemary, chopped
• Sea salt for topping

Instructions:

1. In a small bowl, dissolve the yeast in the warm water with sugar. Let it sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, and mix until a soft dough forms.
3. Knead the dough on a floured surface for about 8–10 minutes, until smooth and elastic.
4. Place the dough in an oiled bowl, cover, and let it rise for about 1 hour, or until doubled in size.
5. Preheat your oven to 200°C (400°F). Punch down the dough and press it into a greased baking tray.
6. Dimple the surface with your fingers, drizzle with olive oil, and sprinkle with rosemary and sea salt.
7. Bake for 20–25 minutes, or until golden brown.

Norwegian focaccia takes the essence of Mediterranean baking and adapts it to the local palette, making it a perfect bread for all occasions.

Whether you’re serving it as an appetizer or accompanying a hearty soup, this bread’s crispy exterior and soft, airy interior offer a delicious contrast of textures.

The infusion of fresh rosemary and olive oil makes it a favorite in many Norwegian households.

Traditional Norwegian Havrebrød (Oat Bread) Recipes

Havrebrød, or oat bread, is a wholesome and nutritious staple in many Norwegian homes. This hearty bread, made with a blend of oats and wheat flour, offers a rich, earthy flavor and chewy texture.

Known for its high fiber content, havrebrød is a popular choice for those looking for a healthy, filling bread to pair with soups, salads, or simply topped with butter and cheese.

Ingredients:

• 1 cup rolled oats
• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 ½ tsp salt
• 2 tbsp honey
• 1 ½ cups warm water
• 1 tbsp olive oil
• 1 ½ tsp dry yeast

Instructions:

1. In a small bowl, dissolve the yeast in warm water with honey and let it sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine the oats, whole wheat flour, all-purpose flour, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients and mix until a sticky dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise for 1 hour, or until doubled in size.
6. Preheat the oven to 180°C (350°F). Punch down the dough and shape it into a loaf.
7. Place the loaf in a greased loaf pan and let it rise for another 30 minutes.
8. Bake for 35–40 minutes, or until golden brown and hollow-sounding when tapped.

Havrebrød is more than just a healthy bread—it’s a comforting slice of Norway’s agricultural heritage. Packed with the goodness of oats and whole wheat, it makes for a filling, nourishing option for any meal of the day.

Serve it toasted with jam for breakfast or as a side with stews, and enjoy the rustic simplicity of this Norwegian classic.

Traditional Norwegian Småbrød (Small Breads) Recipes

Småbrød, meaning “small breads,” are mini loaves or buns traditionally baked in Norwegian homes for special occasions. These delightful little breads can be either sweet or savory, often filled with spices or topped with seeds.

Småbrød are perfect for serving at gatherings, as their size makes them easy to share and enjoy with a variety of toppings, from butter and cheese to jam and cold cuts.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 ½ tsp dry yeast
• 1 tsp salt
• 2 tbsp sugar
• 1 cup warm milk
• 3 tbsp butter, melted
• 1 egg (for egg wash)
• Sesame seeds for topping (optional)

Instructions:

1. Dissolve the yeast in the warm milk with sugar and let it sit for 5–10 minutes until frothy.
2. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt.
3. Add the yeast mixture and melted butter to the dry ingredients and mix until a soft dough forms.
4. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise for 1 hour, or until doubled in size.
6. Preheat the oven to 200°C (400°F). Punch down the dough and divide it into small, equal portions (about 12–15).
7. Shape each portion into a small ball or mini loaf and place on a baking sheet. Let them rise for another 20 minutes.
8. Brush the tops with a beaten egg and sprinkle with sesame seeds (if using).
9. Bake for 12–15 minutes, or until golden brown and puffed up.

Småbrød are a versatile and charming addition to any Norwegian meal, perfect for serving at festive occasions or as an everyday treat.

Their small size makes them a convenient and easy-to-share bread option, and the addition of seeds or spices adds a delightful crunch and flavor.

Whether enjoyed with savory toppings or as a sweet accompaniment, småbrød capture the essence of Norwegian hospitality and tradition.

Traditional Norwegian Kneippbrød Recipes

Kneippbrød is a traditional whole grain bread that is a staple in many Norwegian households. Named after a German priest, Sebastian Kneipp, who promoted healthy living, this bread is known for its wholesome ingredients and high fiber content.

With a dense texture and slightly nutty flavor, kneippbrød is perfect for everyday meals and pairs wonderfully with Norwegian cheeses, cold cuts, or just butter.

Ingredients:

• 2 cups whole wheat flour
• 1 cup rye flour
• 1 cup all-purpose flour
• 1 tbsp honey
• 2 tsp salt
• 1 ½ tsp dry yeast
• 2 cups warm water
• 2 tbsp olive oil

Instructions:

1. Dissolve the yeast in warm water and honey. Let it sit for 5–10 minutes until frothy.
2. In a large mixing bowl, combine whole wheat flour, rye flour, all-purpose flour, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients. Mix until a rough dough forms.
4. Knead the dough on a floured surface for 8–10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
6. Preheat the oven to 180°C (350°F). Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
7. Let the dough rise again for 30 minutes before baking.
8. Bake for 35–40 minutes, or until the bread is golden and sounds hollow when tapped on the bottom.

Kneippbrød is a beloved bread that combines nutrition and flavor, making it a perfect option for breakfast or lunch. Its hearty texture and earthy taste make it a satisfying choice for anyone looking to enjoy a wholesome, traditional Norwegian loaf.

Spread with butter, cheese, or jams, this bread embodies the essence of Norwegian home baking.

Traditional Norwegian Lefse Recipes

Lefse is a traditional Norwegian flatbread made primarily from potatoes, and it holds a special place in Norwegian culture, especially during the holiday season. It is typically served as a dessert or snack, often spread with butter, sprinkled with sugar, and rolled up.

Lefse can also be used as a wrap for savory fillings, making it a versatile addition to any meal. The soft, slightly sweet bread is a reminder of the simple yet rich culinary traditions of Norway.

Ingredients:

• 2 cups mashed potatoes (cooled)
• 1 cup all-purpose flour
• 2 tbsp butter (melted)
• 1 tsp salt
• 2 tbsp cream

Instructions:

1. In a large mixing bowl, combine mashed potatoes, flour, butter, salt, and cream. Mix until a smooth dough forms.
2. Divide the dough into small balls, about the size of a golf ball.
3. On a floured surface, roll each ball into a thin circle (as thin as possible without tearing).
4. Heat a dry griddle or large skillet over medium heat. Cook each lefse for 1–2 minutes on each side, until light brown spots appear.
5. Stack the cooked lefse on a plate and cover with a kitchen towel to keep them soft.
6. Serve warm with butter, sugar, and cinnamon, or use them to wrap savory fillings.

Lefse is more than just a bread; it’s a tradition passed down through generations in Norway. Whether enjoyed with sweet toppings or savory fillings, lefse offers a delicious taste of Norwegian heritage.

The combination of simple ingredients and the versatility of this bread make it a beloved treat for holidays, family gatherings, or everyday snacking.

Traditional Norwegian Polarbrød Recipes

Polarbrød, or “polar bread,” is a soft, round flatbread popular in Norway and other Scandinavian countries. This bread is often used for sandwiches and is loved for its soft texture and mild flavor.

With origins in northern Sweden and Norway, polarbrød was created to be long-lasting and practical for long trips and harsh climates.

Today, it is a convenient and delicious option for breakfast, lunch, or snacks.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 ½ tsp dry yeast
• 1 tsp salt
• 1 tbsp sugar
• 1 cup warm milk
• 2 tbsp butter (melted)

Instructions:

1. In a small bowl, dissolve the yeast in warm milk with sugar. Let it sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt.
3. Add the yeast mixture and melted butter to the dry ingredients. Mix until a soft dough forms.
4. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise for 1 hour, or until doubled in size.
6. Preheat the oven to 220°C (425°F). Punch down the dough and divide it into small balls (about 8–10).
7. Roll each ball into a thin circle (about ¼ inch thick) and prick with a fork to prevent puffing.
8. Bake for 8–10 minutes, or until the bread is lightly golden but still soft.

Polarbrød is a versatile and convenient bread that has become a favorite in Norway and beyond. Whether used for sandwiches, wraps, or served with butter and cheese, polarbrød offers a soft, slightly sweet flavor that complements a wide range of ingredients.

Its practicality and long-lasting nature make it perfect for busy days, road trips, or a quick and satisfying meal at home.

Traditional Norwegian Rugbrød (Rye Bread) Recipes

Rugbrød, or rye bread, is a dense and hearty staple of Norwegian cuisine. This bread is rich in fiber and has a deep, earthy flavor that pairs perfectly with cold cuts, smoked salmon, or just a slice of cheese.

With its dark, compact texture, rugbrød has been a traditional bread in Norway for centuries, prized for its long shelf life and its ability to sustain hard-working farmers and fishermen throughout the country’s history.

Ingredients:

• 2 cups rye flour
• 1 ½ cups whole wheat flour
• 1 ½ tsp dry yeast
• 1 ½ cups warm water
• 1 tbsp molasses or dark syrup
• 1 tsp salt
• ¼ cup sunflower seeds (optional)
• ¼ cup flaxseeds (optional)

Instructions:

1. Dissolve the yeast in warm water and molasses, letting it sit for 5–10 minutes until frothy.
2. In a large bowl, combine the rye flour, whole wheat flour, salt, and seeds if using.
3. Add the yeast mixture to the dry ingredients and mix until a sticky dough forms.
4. Knead the dough on a floured surface for about 8–10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise for 1 hour, or until doubled in size.
6. Preheat your oven to 180°C (350°F). Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
7. Let the dough rise again for 30 minutes, then bake for 35–40 minutes until the bread is firm and sounds hollow when tapped.

Rugbrød is a classic bread in Norway that captures the simplicity and nourishment of traditional Nordic baking. With its robust flavor and high nutritional value, this rye bread is perfect for breakfast, lunch, or as a wholesome snack.

The combination of rye flour and seeds provides both flavor and texture, making rugbrød a versatile bread you’ll enjoy with a wide variety of toppings.

Traditional Norwegian Julekake (Christmas Bread) Recipes

Julekake, meaning “Christmas cake” in Norwegian, is a festive sweet bread traditionally baked during the holiday season.

Filled with raisins, candied fruits, and often flavored with cardamom, this soft, buttery bread is a delightful treat enjoyed with butter, cheese, or even a slice of brunost (Norwegian brown cheese).

While it’s a Christmas favorite, many enjoy julekake year-round for its rich flavor and moist texture.

Ingredients:

• 3 cups all-purpose flour
• 1 cup milk
• 1 tsp cardamom
• 1 ½ tsp dry yeast
• 1/3 cup sugar
• 1 egg
• 1/3 cup butter, melted
• ½ cup raisins
• ¼ cup candied fruits
• 1 tsp salt

Instructions:

1. Heat the milk until warm, then dissolve the yeast and sugar in it. Let it sit for 5–10 minutes until foamy.
2. In a large bowl, mix the flour, cardamom, and salt.
3. Add the milk mixture, egg, and melted butter to the dry ingredients and knead until smooth.
4. Fold in the raisins and candied fruits, ensuring they are evenly distributed.
5. Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
6. Preheat your oven to 180°C (350°F). Punch down the dough, shape it into a round loaf, and place it on a baking sheet.
7. Bake for 35–40 minutes until the loaf is golden brown and sounds hollow when tapped.

Julekake is a special bread that brings the warmth of the holiday season into every bite. With its fragrant cardamom and bursts of sweetness from the raisins and candied fruits, this bread is perfect for enjoying with loved ones during Christmas.

Whether served with butter or a slice of Norwegian brown cheese, julekake is a delightful treat that adds a festive touch to any occasion.

Traditional Norwegian Skolebrød (School Bread) Recipes

Skolebrød, or “school bread,” is a beloved Norwegian pastry that combines the comfort of a soft, sweet bun with the indulgence of creamy vanilla custard and a dusting of coconut flakes.

Traditionally packed into children’s school lunches, this treat is enjoyed by people of all ages. Though it’s a sweet bread, skolebrød is often enjoyed as a snack or dessert, making it a versatile addition to any meal.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ tsp dry yeast
• ½ cup milk (warm)
• ¼ cup sugar
• 1 egg
• ¼ cup butter, melted
• 1 tsp cardamom
• 1 cup vanilla custard
• ½ cup desiccated coconut
• Powdered sugar (for icing)

Instructions:

1. Dissolve the yeast in warm milk and sugar, letting it sit for 5–10 minutes until frothy.
2. In a large bowl, mix the flour, cardamom, and salt.
3. Add the milk mixture, egg, and melted butter to the dry ingredients, and knead into a soft dough.
4. Place the dough in a greased bowl, cover, and let it rise for 1 hour, or until doubled in size.
5. Preheat your oven to 200°C (400°F). Punch down the dough and divide it into 8–10 equal portions.
6. Shape each portion into a round bun and place on a baking sheet. Let them rise again for 20 minutes.
7. Press a small indentation in the center of each bun and fill it with vanilla custard.
8. Bake for 15–18 minutes until golden brown. Once cooled, drizzle with powdered sugar icing and sprinkle with coconut.

Skolebrød is more than just a bread—it’s a nostalgic treat that brings back childhood memories for many Norwegians. The combination of soft dough, creamy custard, and sweet coconut makes it a delicious indulgence for both kids and adults.

Whether packed for lunch or served as a dessert, skolebrød is a timeless favorite that continues to bring joy to Norwegian homes.

Note: More recipes are coming soon!