Skyr Viking Bread

My inspiration for this bread came from a visit to the Danish village of Solvang, where I had a rustic Viking-style bread in a small café. I was drawn to its simplicity and depth of flavor, and when I returned home, I set out to create my own version.

By adding skyr yogurt along with a generous blend of nuts and seeds, I ended up with one of the most satisfying gluten-free breads I’ve ever made. It’s rich in flavor, naturally filling, and packed with protein and fiber. While the heat of baking means the live cultures don’t remain, the skyr gives this loaf a wonderful tenderness and moisture. Finished with a spread of fresh skyr, it becomes a delicious and nourishing treat—simple, hearty, and deeply comforting.

Servings:

Calories: 185kcal

Ingredients

Dry Ingredients

1½ cups old-fashioned rolled oats 145 grams
1 cups raw sunflower seed 135 grams - pumpkin seeds work too
½ cup golden flax seeds 90 grams
4 tablespoons psyllium seed husks
2 tablespoons chia seeds
½ cup raw almonds 65 grams
1 teaspoon Celtic sea salt

Wet Ingredients

1 cup warm water 350 ml
1 tablespoon honey
3 tablespoons coconut oil or olive oil
½ cup Skyr Yogurt
2 teaspoons water

Instructions

Line a loaf pan with parchment paper, letting the paper hang over the long sides of the pan by an inch or two. Set aside.
In a medium mixing bowl, combine the oats; sunflower, flax, psyllium, chia seeds and almonds and stir until evenl
Add the water, honey, Skyr, and oil to the mixing bowl with the dry ingredients and stir until the water is absorbed.
Transfer the dough to the lined loaf pan, pat it into a flat loaf. Sprinkle the two teaspoons of water evenly over the loaf to prevent it from drying out while it rests in the fridge.
Wrap the pan in plastic wrap and refrigerate it for at least overnight, or up to 24 hours.
Two hours before you plan to bake the bread, remove the loaf from the fridge so it can come up to room temperature.
Preheat the oven to 350ºF, making sure the rack is positioned in the middle of the oven so the loaf will cook evenly. Bake the loaf for 20 minutes, then remove it from the oven.
Use the parchment paper as a sling to carefully lift the loaf out of the pan. Place a cooling rack on a baking sheet, then tip the loaf onto the cooling rack and discard the parchment paper.
Return the loaf to the oven and bake for another 40 minutes, or until it sounds hollow when tapped. Let the bread cool for at least two hours, or up to overnight before cutting.
Top with extra Skyr yogurt and honey.

Video

Nutrition