3-Grain Bread - Trekornsbrød

By SweetSourSavory
September 21, 2015
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Author Notes: Homemade 3-Grain BreadSweetSourSavory

Makes: 2 big loafs


  • 50 grams compressed yeast (or 4 tablespoons dry yeast)
  • 900 milliliters water
  • 1 tablespoon honey
  • 100 milliliters yoghurt
  • 200 grams whole wheat flour
  • 75 grams rolled rye
  • 75 grams wheat flakes
  • 150 grams Flax seeds
  • 2.5 teaspoons salt
  • 1 tablespoon vegetable oil
  • 1000 grams all-purpose flour


  • egg wash
  • sesame seeds
  1. Crumble the yeast into the water and stir to dissolve.
  2. Mix the rest of the ingredients, and knead the dough for 8-10 minutes on a stand mixer.
  3. Let the dough rise for 40 minutes, covered with a clean kitchen towel.
  4. Pour the dough onto a lightly floured surface, and knead it lightly to deflate a bit. Divide the dough in 2, and form them into balls creating a taut smooth surface.
  5. Flip dough ball over so you have the seam on top. Fold the top ⅔ over, pressing the dough to adhere. Repeat a few times to make a log with good surface tension. Roll the log to the size of the baking sheet. Place the log/loaf on a parchment lined baking sheet, seam side down. Repeat with the second loaf.
  6. Let the breads rise, covered for another 30-40 minutes.
  7. Preheat the oven for 450℉ (235℃).
  8. Brush the breads with egg wash, sprinkle with sesame seeds, and score the breads a few times across the bread, to help with the oven spring.
  9. Place the breads in the oven, and just before closing the oven door, splash ¼ cup water in the bottom of the oven, and quickly close the door.
  10. Bake the breads for 40-45 minutes until deep golden brown. Let the breads cool before slicing.

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