Jørem by Namsen is a pleasant Norwegian farm run by Jenny and Sven Åge Domås. They primarily offer salmon fishing and farm house accommodation, but now the farm is getting famous locally for growing and baking with ancient grains.
Baking with ancient grains
At Jørem they grow their own spelt, emmer wheat, svedjerug rye and Domen, a Norwegian barley. In the brewery at the farm they make their own craft beer, Namdalsøl. They use their own flour when they serve stone baked pizza in the bakehouse.
Ancient grains are best suited to organic farming, and organic farming is important to Jenny and Sven Åge. But how do you bake with these old grain types?
Jørem hosts meetings and other events, all year around. In Gammelstu Jenny serves lunch and dinner based on local produce and ingredients. Stone baked pizza is served in the rustic bakehouse on request.
If you stay at Jørem for a night or two in the summer you can lounge in in a wood fired sauna, view the river from a nearby shelter or borrow a bicycle and go for a ride. Jenny recommend the trip along the Namsen river.
And what’s your favourite local food?
– Oh, at the moment it’s probably cardamom twists made with emmer and spelt. A Sunday breakfast with a fresh sour dough loaf, soft-boiled egg from Leksås Gårdsmat and salami made with pork from our farm. With milk on the side.