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Skolebrød with blueberries and wholemeal flour served
Rustic wholemeal buns topped with yellow custard, fresh blueberries and desiccated coconut

Wholemeal Skolebrød with Blueberries

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Skolebrød, or 'school bread', is every Norwegian child's elevenses: a soft, cardamom-scented sweet bun with vanilla custard in the 'eye' and coconut around the edge. This version with wholemeal flour brings a more rustic, nutty flavour profile, which is complemented by the acidity of the blueberries. Using wholemeal flour requires technical care, as the bran can 'puncture' air bubbles, but the result is a more substantial pastry with deeper flavour.
🕒 Prep Time 40 mins
🍳 Cook Time 20 mins
⌛ Total Time 2 hrs
🍽️ Servings 4 servings
🔥 Calories 410 kcal
🌍 Cuisine Norwegian

Ingredients

Equipment Needed

  • Baking sheet with baking parchment
  • Piping bag (for the custard)
  • Brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the flours and sugar. Crumble in the yeast, then pour in the lukewarm milk. Start kneading.

Tip: Wholemeal flour needs time to hydrate. You can let it stand for 15 minutes before kneading (autolyse).
2 ✓

When it has come together, add the soft butter and knead until you have an elastic dough. Prove for 1 hour.

Tip: Butter is added at the end so it doesn't inhibit the initial formation of the gluten network.
3 ✓

Divide the dough into bun-sized pieces, flatten them into discs, and place on a baking tray. Press a hollow into the centres (e.g., with the bottom of a glass). Prove again for 30 minutes.

Tip: Press the hollow firmly, because the dough will spring back during baking.
4 ✓

Spoon vanilla custard into the hollows and sprinkle with blueberries. Brush the edges of the dough with egg.

Tip: The weight of the custard helps keep the centre of the dough down.
5 ✓

Bake at 200°C for 15-18 minutes until golden brown. While still warm, brush the edges with a little sugar glaze or honey and roll in coconut.

Tip: Coconut is the trademark of Skolebrød, giving it that characteristic texture.

Recipe FAQ

Why didn't it rise as much?
Wholemeal flour is heavier and the bran cuts the gluten structure. Give it more time!
The dough turned out dry.
Bran absorbs a lot of liquid. Don't skimp on the milk or butter.

Ingredients

  • 250 g Wholemeal wheat flour
  • 250 g Plain flour
  • 300 ml Lukewarm milk
  • 25 g Fresh yeast
  • 75 g Soft butter
  • 100 g Sugar
  • 150 g Blueberries (fresh or frozen)
  • 200 ml Thick vanilla custard (or pudding)
  • 50 g Desiccated coconut (for sprinkling)
  • 1 whole Egg (for glazing)