Whole Grain Wheat Bread (Grahamsbrød) & Egg Sandwich

In a large mixing bowl, dissolve the yeast in water.

Add the oats, all the seeds (linseeds, sunflower seeds, sesame seeds), and salt to the bowl.

Mix in the flours and stir everything together really well. No kneading is required as it's a very wet dough.

Pour the dough into a 2-liter baking tin. Wrap it with a tea towel or cling film and place it in the refrigerator until the next day.

The next day, preheat the oven to 210°C (410°F).

Brush the bread with water and sprinkle with oats, linseeds, and sesame seeds.

Bake for 40 minutes, then turn the heat down to 180°C (356°F) and bake for another 10 minutes.

Take the bread out of the oven and leave it to cool on a wire rack before cutting into slices.

Chop the boiled eggs and place them in a mixing bowl along with finely chopped white cabbage.

Add mayonnaise, cottage cheese, chili flakes, and lemon zest to the bowl.

Gently fold all the ingredients together and season to taste with salt and freshly ground pepper.

To assemble, take two slices of bread, divide a layer of the egg salad on each slice, and top with some radicchio or other salad leaves.

Jam the two slices together, cut the sandwich in two, and it's ready to eat.