Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam
Wholemeal Kringle in a braided shape, served baked golden brown
Hearty wholemeal braided loaf enriched with honey and walnuts.

Wholemeal walnut kringle

Author: Flavelo
Recipes Cakes and Desserts Starters
A handshake between tradition and health consciousness. Wholemeal flour gives the dough a deeper, grainier flavour, perfectly matched by the naturalness of honey and walnuts. This cake is more substantial and denser in structure than its white flour version, so a single slice is worth a complete breakfast.
🕒 Prep Time 1 hr 40 mins
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs 15 mins
🍽️ Servings 8 servings
🔥 Calories 460 kcal
🌍 Cuisine Scandinavian

Ingredients

Equipment Needed

  • Mixing bowl
  • Rolling pin
  • Pastry brush
  • Baking parchment

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Walnuts)

Instructions

1 ✓

Mix the honey into the lukewarm milk and crumble in the yeast. Leave to activate.

Tip: The natural sugars in honey provide excellent nourishment for the yeast.
2 ✓

Mix the wholemeal flour with the salt. Add the egg yolks, butter, and the honey-yeast milk.

Tip: Wholemeal flour is harder to work with and the dough can be stickier, but don't over-flour!
3 ✓

Knead thoroughly (for at least 10 minutes), then prove for 50-60 minutes in a warm place.

Tip: Longer kneading and proving are essential due to the heavy flour.
4 ✓

Mix the walnuts, cinnamon, and brown sugar.

Tip: A classic filling that withstands baking well.
5 ✓

Roll out the dough, sprinkle with the filling, roll up, cut in half, and braid into a wreath.

Tip: Be gentle when shaping so as not to press the air out of the dough.
6 ✓

Rest in the baking tray for 20 minutes, then brush with egg.

Tip: The second prove is even more important here than with white flour.
7 ✓

Bake at 180°C for approx. 35 minutes.

Tip: Because of the darker dough, it is harder to see the baking; rely on the smell and the tap test.

Recipe FAQ

The dough didn't rise enough.
In wholemeal flour, the bran 'cuts' the gluten strands, so it rises with more difficulty. Give it more time, or use a little more yeast!
The dough turned out dry.
Wholemeal flour absorbs more liquid. The milk quantity in the recipe is a guideline; if it feels dry when kneading, add a little more.

Ingredients

  • 500 g wholemeal wheat flour
  • 270 ml lukewarm milk
  • 25 g fresh yeast
  • 50 g honey
  • 75 g melted butter
  • 2 whole egg yolks
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 60 g ground walnuts
  • 40 g brown sugar
  • 1 whole egg (for glazing)