Mary Berry Nordic Loaf Recipe

This wholesome Mary Berry Nordic Loaf Recipe is a dense, nutrient-packed bread that requires no yeast and no kneading. Packed with oats, seeds, and yogurt, it relies on bicarbonate of soda for lift, resulting in a hearty, nutty slice that is perfect for toasting and topping with smoked salmon or cheese.

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Mary Berry Nordic Loaf Ingredients

The Dry Mix:

• 350g (12 oz) Wholemeal Flour: Provides a nutty, fiber-rich base.
• 50g (2 oz) Porridge Oats: Adds texture and chewiness.
• 1 tsp Salt: Essential for seasoning the grains.
• 1 tsp Bicarbonate of Soda: The raising agent. It reacts with the yogurt to lift the heavy dough.

The Seeds:

• 2 tbsp Pumpkin Seeds: For crunch and color.
• 2 tbsp Sunflower Seeds: Adds a mild, nutty bite.
• 2 tbsp Sesame Seeds: Provides a toasted aroma.
• 2 tbsp Poppy Seeds: Adds speckles and texture.

The Wet Mix:

• 1 Egg: Beaten. Binds the loaf together.
• 400ml (14 fl oz) Natural Yogurt: Or buttermilk. The acidity is crucial for the soda bread reaction.
• 1 tbsp Treacle: Adds a deep, dark color and subtle sweetness.

How To Make Mary Berry Nordic Loaf

1. Prep the Tin: Preheat the oven to 200°C (180°C Fan / Gas 6). Grease a 900g (2 lb) loaf tin and line the base with baking parchment.
2. Combine Dry Ingredients: In a large bowl, mix the wholemeal flour, oats, salt, and bicarbonate of soda. Stir in most of the seeds (pumpkin, sunflower, sesame, poppy), reserving a teaspoon of each for the topping.
3. Mix Wet Ingredients: In a separate jug, whisk together the beaten egg, yogurt, and treacle until smooth. Tip: Warm the spoon slightly before dipping into the treacle to help it slide off easily.
4. Make the Dough: Pour the wet mixture into the dry ingredients. Stir well with a wooden spoon or spatula. The mixture will be wet and sticky, more like a thick batter than a bread dough. Do not overmix, or the bread will be tough.
5. Fill and Top: Spoon the mixture into the prepared loaf tin and level the surface. Sprinkle the reserved seeds generously over the top.
6. Bake: Bake for 45–50 minutes. The loaf should be risen, golden brown, and sound hollow when tapped on the bottom.
7. Cool: Turn the loaf out of the tin immediately onto a wire rack. Let it cool completely before slicing. This bread is dense and needs time for the crumb to set.

Recipe Tips

• No Kneading: This is a soda bread variation. Kneading would destroy the chemical reaction bubbles. Just stir until combined and get it into the oven.
• Treacle Trick: If you don’t have treacle, dark honey or molasses works, but treacle gives that authentic dark Nordic look.
• Yogurt Consistency: Use a runny natural yogurt. If you only have thick Greek yogurt, thin it slightly with a splash of milk or water to ensure the flour hydrates properly.
• Toasting: This bread is infinitely better toasted. The heat crisps up the seeds and brings out the nutty flavor of the wholemeal flour.

What To Serve With Nordic Loaf

• Smoked Salmon: Cream cheese and smoked salmon on a slice of this loaf is a classic lunch.
• Soup: Dip into a hearty vegetable soup.
• Avocado: Smashed avocado with chilli flakes makes a great breakfast.
• Cheese Board: Robust cheeses like sharp cheddar or blue cheese stand up well to the dense crumb.

How To Store Nordic Loaf

• Room Temperature: Wrap in paper or store in a bread bin for up to 3 days. It can dry out quickly, so keep it covered.
• Freeze: Slice the loaf and freeze the slices with parchment in between. You can toast them straight from frozen.

Mary Berry Nordic Loaf Nutrition Facts

• Calories: 180 kcal
• Fat: 6g
• Carbohydrates: 25g
• Fiber: 5g
• Protein: 8g

Nutrition information is estimated per slice.

FAQs

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