Norwegian Matpakkeruter - Arctic Grub (2024)

Today’s recipe is not mine but one that was created by pastry chef Elin Nilsen of krem.no who is an amazing Norwegian baker and food blogger. I tried her recipe out recently as I was researching more modern Norwegian recipes for matpakke, a Norwegian word for packed lunch, in conjunction with an upcoming virtual cooking class I’m hosting on the subject.

I’ve made a few minor adjustments to her recipe but kudos to her for this invention! She also has many other delicious and creative recipes on her blog.

So what exactly is a matpakke?

A matpakke (loosely translated to “bagged lunch) is a central part of Norway’s food tradition.

Typically it consists of open-faced sandwiches of whole grain or knekkebrød, with all kinds of toppings like cheese, cut-up bell peppers, cucumbers and tomatoes, patè, cold cuts, etc. with a piece of fruit and some side vegetables.

I grew up bringing my own matpakke to school every day, as did thousands of other children, and many still do today.

The modern version of matpakke most likely originated in Oslo around 1932, and many researchers call it the most dramatic change in Norwegian food culture history.

Matpakke is an invention likened to the cheese slicer and the paper clip!

In the 1920s, Carl Schiøtz, chief of school health and professor of hygiene, decided that whole grain bread, milk, raw vegetables and fruit were a great way to get children in Oslo to eat healthier.

Prior to this time, children were served hot food in school, but the problem was many parents couldn’t afford to pay for this meal plan. This service was called the “Oslo breakfast”.

The economic situation in Norway was difficult, and many counties around the country couldn’t afford the Oslo breakfast. As a result, it was decided that children would bring their own food from home, following Carl Schiøtz’ suggestions, and hence the “matpakke” idea was formed.

The idea of matpakke has existed and been utilized by Norwegians for centuries, all the way back to the Viking Age.

Today, people are getting more creative and the matpakke can include wraps, pizza rolls, egg muffins, and other foods with more international accents.

Hence, this blog post features Elin’s inventive matpakkeruter – soft bread cut up into squares, that can be enjoyed in place of traditional sliced whole wheat bread.

This bread is a mixture of whole wheat, rye and regular all-purpose flour and utilizes the tangzhong method, which consists of pre-mixing and cooking part of the flour with some liquid (water or milk) of a bread recipe until obtaining a porridge-like consistency. Tangzhong makes the bread softer and keeps it for longer.

Matpakkeruter reminds me a bit of polarbrød which I’ve written about before. It’s a wonderful way to mix up your everyday breakfast and lunch and the same toppings and spreads can be applied for a hearty and healthy meal.

These matpakkeruter are a flavorful and delightful bread and make for a wonderful base for anything you may want to top or spread them with.

Freeze the matpakkeruter the same day they are made and then pull out from the freezer whenever you want to eat them by either heating them in the oven or popping them in your toaster. So delicious!

NORWEGIAN MATPAKKERUTER

Makes about 18-20 squares

First mixture:
1 1/2 cups (200 grams) white whole wheat flour
1 cup (100 grams) rye flour, sifted
1 cup (2.5 dl) boiling water

Tangzhong mixture:
1 cup (2.5 dl) water
1/2 cup (50 grams) all-purpose flour

Second mixture:
About 3 teaspoons (8 grams) active dry yeast
3 cups (450 grams) all-purpose flour
scant 1 cup (2 dl) cold water
5 tablespoons sugar
1 tablespoon kosher or sea salt
4 tablespoons (60 grams) vegan butter, cold and diced

Directions:
Add the white whole wheat flour and rye flour into the bowl of a stand mixer fitted with the dough hook and stir together, then pour in the boiling water and stir until combined.

Meanwhile, make the tangzhong mixture. In a small, heavy-bottomed pot, add the water and flour over medium heat, and whisk until you have as smooth mixture. Keep whisking for a few minutes until it thickens, and lightly bubbles.

Add the tangzhong mixture to the flour mixture in the stand mixer bowl until combined. Let the mixture rest for 30 minutes at room temperature.

Add the flour, water and yeast to the dough and knead for 3-4 minutes before adding the sugar, salt and diced butter. Knead on medium speed for another 10 minutes until the dough releases from the sides of the bowl and you have a smooth consistency.

Cover the dough with a towel or cling wrap and let it rise for about 30 minutes in a warm spot free from draft.

Prepare two pieces of parchment paper the size of a large sheet pan and drizzle with a little flour.

Pour the dough onto a lighty floured work surface, then divide in half.

Place each half on the prepared parchment paper and roll out each piece to a square fitting the parchment paper. Prick the entire surface with a fork. Using a pizza cutter, cut the dough into squares, about 9-12 pieces per sheet.

Transfer each piece of the prepared dough onto the individual sheet trays, cover with a towel and let them rest for another 45 minutes.

Preheat the oven to 450℉ (225℃) and place a rack in the middle of the oven.

Brush the top of the dough with a little water and bake, one sheet at a time, in the oven for about 9-10 minutes. Remove and cool on a rack. Freeze the same day they are baked. Pull out whenever you want to enjoy them and re-heat in the oven or place them in the toaster!