Ovenstad's Bread

Ovenstad’s bread is a Scandinavian-style everyday loaf that gets most of its character from what you soak, not just what you knead. Whole wheat berries steeped in boiling water soften into tender, chewy kernels that end up scattered through the finished loaf, giving every slice a nutty pop of texture.

The dough itself blends white flour for structure with whole wheat flour and a spoonful of rye for that earthy, slightly sour note. Milk in the mix softens the crumb and deepens browning without pushing it into sweet bread territory.

The bread machine runs the whole show from knead through bake, so once the ingredients are in and the berries are pre-soaked, your work is mostly done. The result is a sturdy, slicing-friendly loaf that shines as toast, open-faced sandwiches, or alongside hearty soups and stews.

Chef Tips

• Pour boiling water over the wheat berries and let them sit at least an hour, or ideally overnight, so they soften fully before hitting the dough cycle.
• Drain excess water from the berries before adding, extra liquid will throw off the hydration and leave you with a sticky, slack dough.
• Add ingredients in the order your bread machine manual recommends, usually liquids first and yeast last on top of the flour.
• Choose the whole wheat setting if available, it gives the denser flours enough time to rise properly.
• Let the loaf cool fully on a wire rack before slicing, warm rye-blend breads are gummy inside.

Variations

• Swap wheat berries for steel-cut oats or cracked wheat if berries aren’t available.
• Add a tablespoon of honey or molasses for a deeper caramel note and softer crust.
• Stir in 2 tablespoons of sunflower seeds, flax, or sesame for a multigrain version.