Nordic Style Heritage Bread Mix
$12.99
bundle
You want to bake your own bread. Real bread — the kind with ingredients you recognize, that actually keeps you full and doesn't spike your blood sugar and crash it an hour later. But between the complicated techniques, the measuring, and the guesswork, it never quite happens.
This mix makes it happen.
What Makes This Bread Different
Most bread — even the "healthy" kind — is built on refined flour and not much else. This loaf starts with wholegrain spelt, teff flour (naturally gluten free & high in protein), and whole teff grain: ancient, nutrient-dense, and naturally lower on the glycemic index than conventional wheat. That means slower digestion, steadier energy, and no blood sugar rollercoaster.
Then comes the seed blend— flax, chia, pumpkin, sunflower, sesame — woven through every slice for fibre, protein, healthy fats, and real texture. This is bread that earns its place on your table.
Good source of fibre. Good source of Protein. High hydration. Gut-friendly by design.
How to prepare it?
What You'll Need from Your Kitchen:
Warm Water 375 ml
Instant Yeast 7g
Neutral Oil (extra virgin olive oil works nicely) 3 tbs
Honey or maple syrup, or blackstrap molasses(optional, but recommended) 4 tbsp
Apple Cider Vinegar (or white vinegar or lemon juice) 2 tsp
A greased 9x5-inch loaf pan (or 8.5x4.5-inch for a taller loaf); or line the loaf pan with parchment paper
Method
1. Mix
Pour the warm water into a bowl. Add the sunflower oil, molasses (or honey), and apple cider vinegar and stir to combine.
Pour the bread mix into a large bowl and add the yeast sachet. Mix to combine.
Add the bowl of liquids to the bread mix and mix well with a spoon or your hands for
2–3 minutes until no dry flour remains. The dough will be thick and sticky — this is correct.
2. Rest at Room Temperature
Cover the bowl with a damp cloth and leave the dough to rest on the counter for 30–45 minutes. This gives the yeast a head start before the cold ferment and helps develop a taller rise.
Shape & Refrigerate
With wet hands, press the dough evenly into a parchment-lined 900g (2lb) loaf tin, smoothing
the top. Cover with a damp cloth or cling film and place straight into the fridge. Refrigerate for 12–24 hours.
Bake Straight from the Fridge
When ready to bake, preheat your oven to 220°C (430°F). Keep the dough in the fridge while the oven heats up. Once fully preheated, take the loaf directly from the fridge, take the cover offf & score the top with one deep slash, and place immediately into the hot oven. Bake for 50–55 minutes until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. If the top darkens too quickly, loosely cover with foil for the final 15 minutes.
Cool & Slice
Turn out onto a wire rack and cool for a minimum of 2 hours before slicing. The crumb sets as it cools —slicing early will give a gummy texture. Once fully cool, slice thinly for open-faced sandwiches.
TIPS & SERVING
Toasting: For best results toast slices multiple times to draw out moisture slowly and to give it a crispier result.
Fridge to oven: Going straight from fridge to hot oven gives better oven spring and a crispier crust. Do not let the dough warm up on the counter first.
Slicing: Best sliced thin (5–7mm) with a serrated knife once fully cooled. Even better the next day.
Serving: Smoked salmon + cream cheese • Avocado + seeds • Soft cheese + roasted vegetables • Butter + marmalade.
Storage: Wrap in a cloth or paper bag. Keeps 4–7 days. Freezes exceptionally well, sliced first— toast straight from frozen.
Flexible for Your Schedule
Same-day baking: Let the dough sit for 3–4 hours at room temperature until risen with small bubbles. Some fermentation flavour, ready faster.
Why it works?
Like all Well Crafted products, this mix is built around the ancient soaking tradition. An overnight ferment does more than develop flavour — it breaks down phytic acid, activates the grains, and makes every ingredient easier on your digestion.
The night before takes about five minutes. The morning after takes about ten. The rest is just waiting.
What to expect?
Picture a kitchen in Denmark or Sweden. There's a dark, seeded loaf on a wooden board, sliced thin. Open-faced pieces are arranged on a plate, one with butter and cucumber, one with smoked salmon and a squeeze of lemon, one with soft cheese and a few herbs. Nobody is rushing. The bread is the meal.
That's the tradition this loaf comes from.
Nordic bread is dense, moist, and deeply satisfying by design. It has a firm, golden crust and a tight, seed-threaded crumb that feels substantial from the first slice. The flavour is earthy and nutty, with a mild tang from the overnight ferment, honest and unfussy, exactly like the culture it comes from.
It won't rise the way a white loaf does. It won't pull apart into soft, pillowy pieces. What it will do is keep you full, support your digestion, and taste better every day it sits. Slice it thin. Top it generously. Eat it slowly. That's not just a suggestion, it's a centuries-old ritual that happens to be very good for you.
Ingredients
Organic Whole Spelt Flour, Teff Flour, Whole Teff Grain, Organic Superseeds: brown and golden flaxseed, chia seed, pumpkin seed, sunflower seed, sesame seed, Psyllium Husk, Salt
Contains sesame. Made in a facility that also processes soy, milk, eggs, coconut, and other tree nuts.
First time here?
Try all three blends before you decide on a favourite.
The Welcome Bundle gives you one bag of each, Ancient Grain, Nordic Bread, and Teff with free shipping and the Soaked Breakfast Starter Guide. Most people know which one is theirs by day three.
All three blends | Free shipping | Starter guide included
