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Viking Bread Recipe

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This Viking Bread Recipe is an easy but hearty and delicious quick bread that is perfect side dish to almost any meal. Simple enough that it is the perfect bread to bake with kids in the kitchen!

This Viking Bread Recipe is an easy but hearty and delicious quick bread that is perfect side dish to almost any meal. Simple enough that it is the perfect bread to bake with kids in the kitchen!
viking bread loaves in wooden trencher
viking bread loaves in wooden trencher

Is there anything more satisfying than a hearty bread slathered with butter and drizzled with honey? I think not.

This viking bread is a hearty and heavy bread perfect for serving with soups and stews. Its also really good warm from the oven and drizzled with honey!

ingredients for viking bread in glass bowl with child hand

This rustic bread recipe is perfect to serve with soups, stews, and any other meal that could use a great side of bread. This Viking Bread is the perfect accompaniment to Viking Grilled Lamb Kebabs! It is easy enough that kids can help you make it, and its quick enough to bake on any weeknight.

Interested in adding more Nordic cuisine into your family meal plans? Read my post on a kids guide to Nordic food to get all the tips and tricks you need.

viking bread on baking stone ready to cook

This Viking Bread recipe is fun because you can use all the dough to make one big loaf (bake it for an hour), and then rip it apart with your bare hands to share with your friends (or, you know, use a knife….). You can also divide it into smaller loaves so everyone gets their own loaf to tear into.

child putting oats on viking bread

What you need to make this recipe

This is just a brief overview of ingredients. For the full recipe, please scroll down to the recipe card below.

  • Flour – for this recipe you will need a mix of whole wheat and all purpose flour. Vikings would have used a course ground whole mix of barley and wheat flour, but we are going to use this combination as its more easily available to find in current grocery stores.
  • Oats – Oats add depth of flavor and chewy heartiness to the recipe. Use old fashioned, not quick cooking or instant oats.
  • Baking Soda – So no, vikings did not use baking soda. They did not use yeast in their breads, but to leaven their breads (or make them rise) they used something called “antler salt” or “hartshorn” – basically they extracted ammonium carbonate from deer antlers and used that as their leavening agent. You can actually buy this online today, but I decided to use baking soda instead because its quite expensive and not readily available in the US.
  • Salt – Salt is always needed in baking breads as it helps round out the flavors of the bread (and makes it not so bland) but it also helps strengthen the gluten, yielding in a nicer loaf of bread.
  • Water – Just room temperature tap water is fine, here!
viking bread loaves in wooden bowl

How to make viking bread

This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!

Mixing the dough.

  1. Mix the ingredients together until combined.
  2. Cover the bowl and allow it to rest for 30 minutes.
  1. In a large bowl, whisk together the dry ingredients.
  2. Use a wooden spoon to stir in the water until thoroughly mixed.
  3. Knead the dough until everything is nicely worked in.
  4. Divide the dough into 6 equal balls.
  5. Place the balls on a baking stone or large rimmed baking sheet lined with parchment paper. Top the rolls with extra oats.
  6. Place the baking stone in the oven and turn the oven on to 375 (do not preheat the oven, we are doing cold bake here!)
  7. Bake for 20-30 minutes until the loaves are baked and lightly golden on top.
  8. Let them cool for a few minutes and then dig in! These are best served warm.
four loaves of viking bread on white cloth

Kids in the Kitchen: How Your Kids Can Help You Cook

Getting your kids in the kitchen is an amazing way to help them be more interested in trying new foods and confident in their own abilities in (and out of!) the kitchen. This grilled lamb recipe is great because it helps kids learn to use measuring spoons and they get practice whisking liquid ingredients and washing produce. This recipe is perfect for beginner cooks because it is so easy! And it is a great recipe for kids to experiment and become more comfortable with new flavors – which means they are more likely to eat it!

  • Kids aged 1-3 can help you measure the ingredients and start mixing them together.
  • Kids aged 4-6 can do everything above, plus help you knead the dough together, shape them into equal balls, and top them with oats.
  • Kids aged 7-10+ can help you do everything above, plus help you slice the apple and thread the kebabs together.

*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.

viking bread held in childs hand with melted butter

Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below!

Love and links are always appreciated! If you’d like to share this post, please link to this post directly for the recipe, please do not copy and paste or screenshot. Thanks so much for supporting me! xoxo

viking bread loaves in wooden trencher

Viking Bread Recipe

This Viking Bread Recipe is an easy but hearty and delicious quick bread that is perfect side dish to almost any meal. Simple enough that it is the perfect bread to bake with kids in the kitchen!
4.72 from 39 votes
Print Pin Rate
Course: Bread
Cuisine: Nordic
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 Servings
Calories: 424kcal
Author: Jenni


Viking Bread Dough:

  • 3 cups whole wheat flour
  • 2 cups all purpose flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups water


  • cup rolled oats


  • Do not preheat the oven.
  • In a large bowl, combine the whole wheat flour, all purpose flour, oats, baking soda and salt.
  • Add the water and stir with a wooden spoon until it is as incorporated as you can get it.
  • Knead the dough with your hands for a few minutes until you get the rest of the ingredints all the way mixed in.
  • Divide the dough into 6 even balls of dough.
  • Place the balls onto a bakign stone and sprinkle the remainng oats on top.
  • Place the baking stone in the oven and turn the oven on to 375 F.
  • Bake for 20-30 minutes, or until the tops are starting to turn golden brown.
  • Pull the baking stone out of the oen and let it cool for a few minutes before you enjoy!


Serving: 1g | Calories: 424kcal | Carbohydrates: 87g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 569mg | Fiber: 9g | Sugar: 1g


  1. Stephanie says:

    Hi there! First time here and love your site! Question for you, what would work in place of a baking stone? Thank you!

    1. Hi Stephanie! You can use a regular baking sheet instead of a stone!

  2. Hi, hope all is well.
    I’m in the UK and wondered what all purpose flour is. We have plain or self raising. I’m guessing it’s plain.
    Really looking forward to baking and eating this Viking bread.
    According to her DNA tests, my wife is part Scandinavian.
    Many thanks.

    1. Hi Mick! Yes, All purpose flour is the same as plain flour! I love that you are exploring foods after according to your DNA tests! That is such a great idea!

  3. Stephanie says:

    My momma is from northern England and traces both her mom and dads, my grandparents, roots back to the Vikings. My grandfather is now passed but made bread just like this. I started googling ingredients and came across this recipe! It’s exactly like his. I do butter and honey mixed together that I dip the bread in! Absolutely amazing! Thank you for helping me find something about him I miss!

  4. Vicky Smith says:

    Did the vikings have baking soda?

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