Vegan Kneipp Whole Wheat Bread Recipe

Ever wonder what the most popular bread in Norway is?

It is definitely kneipp bread.

The Story Behind Norway’s Beloved Whole Wheat Bread

Kneipp bread has been a staple bread in Norwegian cuisine for over a hundred years. It takes its name from Sebastian Kneipp, an influential 19th-century Bavarian priest and physician.

While Kneipp is widely recognized as a pioneer of naturopathic medicine and hydrotherapy, his legacy in Norway centers on something quite different: a revolutionary whole wheat bread recipe.

What made Kneipp’s approach groundbreaking was his insistence on using the entire grain—shell, kernel, germ, and all—in his bread-making process.

He advocated for a simple, wholesome diet centered around water and bread, leading many medical professionals to prescribe Kneipp’s whole wheat bread as a remedy for various ailments affecting the stomach, teeth, and blood.

The bread’s journey to Norway began when publisher Søren Mittet discovered the recipe during a hospital stay in Germany.

In 1895, a Norwegian baker named Hansen created the country’s first kneipp breadunknowingly launching a national food tradition.

Today, Norwegians consume an astounding 60 million loaves annually—that’s at least one loaf per person each month!

What makes kneipp bread unique is its careful blend of whole wheat and white whole wheat flour, typically mixed with skim milk as the liquid base.

The result is a whole wheat bread with a distinctive crispy crust and remarkable texture that’s truly one of a kind.

This bread holds a special place in my childhood memories.

Unlike the homemade varieties my mother usually baked, kneipp bread was a rare treat from the local bakery. I would eagerly anticipate those special occasions when my mother, either in a particularly good mood or too busy to bake, would bring home a fresh loaf.

Perhaps it was this sense of occasion that made it taste even better!

After extensive research and experimentation, I’m proud to share my perfected kneipp bread recipe.

Finding an authentic recipe proved challenging, which makes me even more excited to offer this carefully tested version.

I decided to use a recipe that includes whole wheat, rye, and regular white flour. This produces a loaf most similar to the version I recall eating as a child.

There are also versions of coarse breadcrumbswhich indicates that only whole wheat flour is used. This bread will turn out denser and slightly nuttier (a recipe for this will be coming to the blog soon!).

Additionally, I opted to use only water, not skim milk, making the recipe vegan, without compromising any of the authentic taste and texture!

I find it important to soak the whole grain flours first—this prevents a crumbly texture and ensures a nice, juicy bread. Kneipp bread has a crispy crust, which gives it a nice contrast and texture.

A few Kneipp whole wheat bread baking tips:

You may need to adjust the liquid and flour ratios slightly based on your specific conditions.

If you’d like to try milk for the liquid to more closely resemble the authentic recipe, I’ve also had success using unsweetened almond and oat milk.

Watch your oven temperature carefully, as baking times can vary significantly.

When baking on the lowest rack, check the bottom of the bread after 30 minutes to prevent burning. Alternatively, you can try baking it on the second to lowest rack.

Kneipp Whole Wheat Bread

Makes 3 loaves

Ingredients

Step 1:

4½ cups (500g) white whole wheat flour
3½ cups (400g) whole wheat flour
2 cups (250g) rye flour
5¼ cups (12.5 dl) water

Step 2:

⅔ cups (1.5 dl) water
6 cups (800g) all-purpose flour, sifted
1 packet (2¼ teaspoon) dry active yeast
1 teaspoon sugar
1 tablespoon sea salt
4 tablespoons vegetable oil

Directions

Add all the ingredients in Step 1 in a large mixing bowl of a stand mixer and combine well using a wooden spoon. Cover with a lid or plastic wrap and let sit for at least 2 hours, or overnight.

Next, add the water, all-purpose flour, and yeast to the pre-soaked mixture in Step 1 and fit the stand mixer with a dough hook.

Knead for 10-15 minutes at low-medium speed. Add the salt and the oil and continue kneading for another 5 minutes.

The dough should be elastic, somewhat sticky, and keep its shape without breaking when you stretch it out.

Cover the bowl with a clean kitchen towel and leave it to rise in a warm spot for at least 1½ hours until doubled in size. The time this takes will vary depending on the temperature of the dough and your kitchen.

Meanwhile, generously grease three 9×5-inch loaf pans and set aside. (I just brush the pans with vegetable oil, but you can use vegan butter as well).

When the dough has risen sufficiently, transfer it onto a lightly floured clean work surface.

Using your hands, stretch the dough into the shape of a rectangle, and fold the sides of each long end towards the middle as shown in the photos below:

Continue this process for about 3-4 hours. You will feel that the dough tightens up and will look a bit puffed up like this:

Divide the dough into 3 equal pieces using a pastry knife or a dough cutter.

Shape them into oval loaves and place in the prepared loaf pans.

Cover with a clean kitchen towel and let the loaves rise for a second time for about 45 minutes.

Meanwhile, preheat the oven to 480°F (240°C).

Right before it’s time to bake the bread, brush the tops with a little water and score using a lame (bread scoring tool), razor blade, or very sharp knife. Make swift, confident cuts about ¼ to ½ inch deep into the dough surface. I find that dusting the blade or knife with a little flour prevents it from sticking to the dough.

Place the loaves in the bottom rack of the preheated oven and immediately turn down the temperature to 420°F (210°C).

Bake for about 35 minutes until golden on top (baking time will vary depending on your oven).

Remove from the loaf pan and let cool on a rack.

Let the bread cool completely before slicing (about 2 hours).

If you want to avoid a very crispy crust, cover the loaves with a clean kitchen towel.

This bread freezes well!

More Recipes to Try…

Whole Grain Pull-Apart Rolls

Norwegian Whole Grain Super Bread

Havrebrød – Norwegian Oat Bread