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Norwegian Bread

Norwegian bread is an important part of the Norwegian cuisine and is served at every meal. Norwegians are very particular about the bread they consume. Usually, a household can consume as much as 20 loaves of bread a day. A large variety of ingredients are used to make daily bread as well as specially flavored breads that are eaten during the festive season.

History of Norwegian Breads

Norway has traditionally used white bread as well as coarse barley breads. The white variety of bread was commonly used in the homes of aristocrats while barley, rye or oat breads were cooked in poorer households. Wheat products were exclusive and produced only for special occasions. A large variety of flatbread like lefser, tunnbrod, kling, klining and krotekake were prepared by frying the dough on large plate pans. Over time, mills started producing standardized flours from a large variety of grains and this resulted in a rich variety of nutritious white breads, sourdough breads and flatbreads that were prepared all over Norway. Till date, Norwegians have a very strong bread culture and different varieties of bread are prepared in local bakeries, households and restaurants.

Norwegian Bread Recipe: Ingredients Used and Preparation Overview

A large range of flours can be used to make Norwegian bread. Traditionally, wheat flour breads along with rye and barley breads were common. However, in the modern times, spelt, fiber-bran, barley and other varieties have become common. Flatbreads and unleavened breads that are prepared from a liquid flour batter are also common.

Serving and Eating Norwegian Breads

Almost every household will use bread as an accompaniment for every meal. Bread is usually served at breakfast with butter, jam or a variety of toppings. Toasted breads, sweet bread, sweet buns, rolls, and filled buns are also served at tea and at festive occasions.

Variations of Norwegian Bread Recipes

  • Lefse is a traditional flatbread prepared with a potato filling. These were usually prepared for festive occasions. Potatoes are cooked and added to the liquid flour batter to make thick dough. These are then rolled out and fried.

  • Norwegian Christmas bread is sweet, filled with spices and run and resembles a free standing cake. Many varieties are prepared according to individual recipes.

  • Daily bread is usually provided by local bakeries in several versions like rugbrød or rye bread, med nøtter og kjerner or a special bread that is prepared with nuts and seeds, llminnelig brød which is a light rye bread variety, eller mørkt rugbrød or a dark rye bread variety, fint brød or white bread which is rarely consumed by locals, tykk grovbrød or thick whole wheat bread and grovt brød or dark bread.


The Norwegian Olympic Team bought their own bakers and bread flours to bake bread for themselves during the 2010 Winter Olympics. They baked their bread at a local Vancouver Bakery and the excess Norwegian bread was sold to local customers.