The dough for this lightly sweet bread is very sticky, so if you have a stand mixer, use it. We like to eat toasted slices of this hearty loaf with the strange and delicious Norwegian cheese called gjetost, or brown cheese.

Combine in a large bowl or a stand mixer fitted with the paddle attachment:

Stir in until smooth:

Add:

Knead in the flour or mix on low speed until the dough just comes together. Cover and let rest for at least 15 and up to 30 minutes.

If using a mixer, remove the paddle and attach the dough hook. Knead the dough on a lightly floured work surface or with the mixer on medium-low speed until smooth and elastic, 8 to 10 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover and let rise until puffy and increased in volume, 1 ½ to 2 hours.

Lightly grease a baking sheet and dust with:

Divide the dough in half. Shape each half into a round loaf and place on the prepared baking sheet. Loosely cover with a cloth or oiled plastic wrap and let rise until puffy and a fingertip lightly pressed into the dough leaves an indentation, about 1 ½ hours.

While the dough rises, preheat the oven to 375°F.

Make three diagonal slashes in the top of the loaves with a sharp knife or lame. Bake until the crust is set and the internal temperature reaches 205°F, 40 to 50 minutes. Turn off the oven and leave the loaves in for 10 minutes more. Transfer the loaves to a wire rack to cool completely before slicing. Serve with: