No one will ever believe this is a wheat bread! The bread looks like a rye bread and tastes like a rye bread too. More than one of my friends have wondered the perfect match of southern basil and northern rye. The herb gives flavour to the bread when the bread is fresh. But, if you freeze it – Simsalabim! – even the taste of basil will vanish and the bread is a true rye bread. The disguise is flawless and complete. 

1 bread

5 dl (500 g) whey (or water) 

2 tbsp basil paste 

1,5 tsp salt

2 tbsp chia seeds 

4 tbsp linseeds

1 tsp fresh yeast

11 dl (550 g) roll flour (wheat flour and wheat bran) 

Stir together the ingredients. Cover with a tea towel and leave to rise at room temperature for 18–20 hours. 

Turn the dough out onto a floured work surface and shape it into a loaf. Cover with a tea towel and leave to rise at room temperature for 2 hours. 

Place a lidded cast iron pot in the cold oven and preheat it to 225°C. Remove the lid and put the risen dough into the hot pot. Place the lid back on top and put the pot back into the oven. Bake for 30 minutes. Remove the lid, and bake for a further 15 minutes. 

Let cool on a wire rack. Enjoy!