0:00:03 > 0:00:05'By now, you've probably realised there are two things
0:00:05 > 0:00:08that we really love in this world.'
0:00:08 > 0:00:11'Biking, and baking.
0:00:11 > 0:00:13'So, we've decided to combine them.'
0:00:13 > 0:00:15'In an epic five thousand mile Bakeation.'
0:00:18 > 0:00:22'We'll be uncovering the very best baking that Europe has to offer.'
0:00:25 > 0:00:28'Starting with the relatively unknown baking of Scandinavia.'
0:00:31 > 0:00:35- 'This is going to be a truly spectacular...- BOTH: Bakeation!'
0:00:42 > 0:00:44'Norway, what a great place to start.
0:00:44 > 0:00:47'Home of fjords, trolls and Vikings.
0:00:47 > 0:00:49'I reckon I might be one of those, you know, dude.
0:00:49 > 0:00:51Just call me Thor.'
0:00:51 > 0:00:55'So, Thor, this could be a return to the mothership for you.'
0:00:55 > 0:00:57'I'm feeling it already, dude.'
0:00:57 > 0:01:00'Not many people call Norway home, though.
0:01:00 > 0:01:02'Only five million people live here,
0:01:02 > 0:01:04'yet it's half as big again as the UK.'
0:01:04 > 0:01:06I love this bit, don't you?
0:01:06 > 0:01:08You get the maps out, the books,
0:01:08 > 0:01:10and decide where you're going to go.
0:01:10 > 0:01:13I'm quite excited. I'm so excited I can't even concentrate.
0:01:13 > 0:01:15- Excited? I'm demented. - It's going great.
0:01:15 > 0:01:18- We're starting north, and moving south?- Yes.- A bit like a goose.
0:01:20 > 0:01:23So then, Thor, did you feel that fire of familiarity
0:01:23 > 0:01:26- as you went up the fjord? - I did, which is slightly worrying.
0:01:26 > 0:01:29Look at you. Talk about being local!
0:01:29 > 0:01:33You're more local than locals. ARE you a Viking?
0:01:33 > 0:01:36I like getting drunk. I have periods of extreme violence.
0:01:36 > 0:01:38- HE LAUGHS - Never mind!
0:01:38 > 0:01:40- That's where we are now, Kristiansund.- Right.
0:01:40 > 0:01:43Look where we're going.
0:01:43 > 0:01:46- That is miles and miles and miles of fjords.- Oh!
0:01:46 > 0:01:50It's going to be some of the most beautiful motorcycling in the world.
0:01:50 > 0:01:52'We'll be baking in some of the most beautiful locations
0:01:52 > 0:01:55'you've ever seen.'
0:01:55 > 0:02:00'And our trip will take us to the Winter Olympic town of Lillehammer.'
0:02:00 > 0:02:02You know what's in Lillehammer, as well?
0:02:02 > 0:02:04Oh, brilliant. Bobsleigh.
0:02:04 > 0:02:07- Imagine the speed of it with our weight!- Oh, God.
0:02:07 > 0:02:11- An Exocet missile, down that run. - Are we having a go?
0:02:11 > 0:02:15But our true destination is Oslo, for Norway Day.
0:02:15 > 0:02:18It's a special day, where everybody goes Norway-vacatious.
0:02:18 > 0:02:22They celebrate the nation's identify with lots of flag waving,
0:02:22 > 0:02:26lots of great food. It's a potent mix. Let's crack on.
0:02:26 > 0:02:28# Take on me... #
0:02:28 > 0:02:32MUSIC: "Take On Me" by A-ha
0:02:32 > 0:02:35'If you think about it, dude, Kristiansund's like the Norwegian
0:02:35 > 0:02:39'equivalent of Grimsby, a town built on trade and the fishing industry.'
0:02:39 > 0:02:42'It don't look much like Grimsby to me. If this is anything to go by,
0:02:42 > 0:02:45'Norway will be very pretty indeed.'
0:02:45 > 0:02:49'Time to find out, because this is where our road trip really starts.
0:02:49 > 0:02:51'We're leaving Kristiansund,
0:02:51 > 0:02:54'and heading out along the coast towards Molde.'
0:02:54 > 0:02:57- 'Do you think we'll see any Norwegian trolls?'- 'Here's one now.'
0:02:57 > 0:02:58'No, trolls. Not tolls.'
0:02:58 > 0:03:00Hello. How much?
0:03:02 > 0:03:0457, for one motorbike.
0:03:04 > 0:03:06It's not cheap, is it?
0:03:06 > 0:03:09No. Do you know what's funny about the motorways?
0:03:09 > 0:03:11Some you pay tolls, some you don't.
0:03:11 > 0:03:14Once you've paid for the cost of building the road,
0:03:14 > 0:03:16they stop charging tolls,
0:03:16 > 0:03:18- That's cool.- This is a new one. Thank you.
0:03:18 > 0:03:19Thank you.
0:03:19 > 0:03:23'That was 13 quid for two bikes. Pricey, isn't it?'
0:03:23 > 0:03:27'Pricey? We'll be bankrupt before we get to Oslo.'
0:03:27 > 0:03:29'We're heading out now to the Atlantic road,
0:03:29 > 0:03:34'meant to be one of the best motorbike roads in the world.
0:03:47 > 0:03:50'But our real destination is Haholmen Island,
0:03:50 > 0:03:51'only accessible by boat.
0:03:51 > 0:03:56'And, just for my companion, Thor, a Viking longboat.'
0:03:57 > 0:04:00Now that, my friend, is back to your roots.
0:04:00 > 0:04:02Look at this. I'm at home.
0:04:02 > 0:04:03I'm home!
0:04:03 > 0:04:06- It's your first longboat!- Wa-hee!
0:04:06 > 0:04:08- Go on, jump on! - Oh! Oh, I cannot wait.
0:04:08 > 0:04:09Skipper!
0:04:11 > 0:04:15- Oh, look at this, man.- It IS fabulous, isn't it?- Breathtaking.
0:04:15 > 0:04:17- I- can't believe we're doing this, can you?- No.
0:04:17 > 0:04:19This is nuts.
0:04:20 > 0:04:23'I bet real bona fide Vikings sailed here.'
0:04:23 > 0:04:25'Hey! Hey! I'M a real bona fide Viking!'
0:04:25 > 0:04:29'They'd have headed off on their trade missions to the East,
0:04:29 > 0:04:32'bringing back mysterious spices, and exotic flavours.
0:04:32 > 0:04:34'I reckon we'll see some of those flavours
0:04:34 > 0:04:38'in the baking, as we trail through Norway.'
0:04:38 > 0:04:40'I hope so, mate.'
0:04:40 > 0:04:44- BOTH: Oh, wow!- Look at the eagle. - Eagle, eagle!- Roger!
0:04:44 > 0:04:47Norway is so beautiful, isn't it?
0:04:47 > 0:04:48Yeah. That's exactly it.
0:04:48 > 0:04:51It's absolutely breathtaking.
0:04:51 > 0:04:53It's the spirit of my ancestors are with us.
0:04:53 > 0:04:55Just as we go into battle.
0:04:55 > 0:04:58As we land on the beach, with our axes and shields.
0:04:58 > 0:05:00Oh!
0:05:00 > 0:05:02- I'm feeling it now.- Are you?
0:05:03 > 0:05:06'I don't know about you, bud, but all this fresh air
0:05:06 > 0:05:09'and goodly wholesomeness makes me want to bake something.'
0:05:09 > 0:05:10'You've got a point.
0:05:10 > 0:05:13'We've not even seen a wooden spoon yet.'
0:05:13 > 0:05:16'I think it should be bread, the staff of life.
0:05:16 > 0:05:19'Every region in the world has its own bread,
0:05:19 > 0:05:21'and Scandinavia is no exception.'
0:05:21 > 0:05:23'Most famous of all is rye bread,
0:05:23 > 0:05:25'always flavoured with caraway.'
0:05:28 > 0:05:31We're going to teach you the most simple, basic way
0:05:31 > 0:05:32of baking rye bread.
0:05:32 > 0:05:35It's not that hard, and we promise.
0:05:35 > 0:05:40175 millilitres of aqua. Is that level?
0:05:40 > 0:05:42Of course.
0:05:43 > 0:05:46- Ti melk hel. - 'That's milk to you and me.'
0:05:46 > 0:05:50Brun farin, farin socker.
0:05:50 > 0:05:53- 'Or two dollops of brown sugar. Speak English!' - 'I'm getting into the lingo!'
0:05:53 > 0:05:56- This needs to be warm!- Mm.
0:05:56 > 0:06:00- Stian?- Look at this. - In Norway, everything's possible.
0:06:01 > 0:06:05You're like the god of fire, really, aren't you?
0:06:05 > 0:06:08Where did YOU come from? There's only us here!
0:06:08 > 0:06:11'Thanks to Stian, I can heat the liquids and sugar
0:06:11 > 0:06:14'to blood temperature. Just how yeast likes it.'
0:06:14 > 0:06:18I still cannot get over the cooker thing, and how it's just appeared.
0:06:18 > 0:06:20Anyway, I'll let it go.
0:06:20 > 0:06:21'Yeast.
0:06:21 > 0:06:26'Trust me, you're going to see a lot of yeast on this journey.
0:06:26 > 0:06:28'The dry ingredients are very simple.
0:06:28 > 0:06:31'Strong white bread flour, rye flour, salt and caraway seeds.'
0:06:31 > 0:06:34You see that? It's bubbling away, it's got a scum on.
0:06:34 > 0:06:35That's alive.
0:06:35 > 0:06:39Once you know it's working, you WILL get bread.
0:06:39 > 0:06:40It will leaven.
0:06:40 > 0:06:42- Go on, whack it in.- Slop it in.
0:06:46 > 0:06:50Now you can just bring it together, with a spoon initially...
0:06:50 > 0:06:53- BOAT WHISTLE - Excuse me.- Hello!
0:06:53 > 0:06:57Remember, if the dough's a bit soft, you can add a bit more flour.
0:06:57 > 0:07:00Also, when you start to knead it on a floured surface,
0:07:00 > 0:07:03that'll pick up flour, and make it a little bit more workable.
0:07:04 > 0:07:06- Hello.- Hello! - HORN TOOTS
0:07:06 > 0:07:07- Steady on!- Where are you from?
0:07:08 > 0:07:11- Norway.- Oh no. Really?
0:07:11 > 0:07:14We're from England. We're making bread.
0:07:14 > 0:07:17- Dust your board. - SPEAKS NORWEGIAN
0:07:19 > 0:07:21'Flour. I guess I'll be kneading.
0:07:21 > 0:07:24'We might be in another country, but some things never change.'
0:07:24 > 0:07:27'Well done, old chap!'
0:07:29 > 0:07:32'Kneading stretches the dough and develops the gluten,
0:07:32 > 0:07:35'which is the springy stuff that gives bread its texture.'
0:07:35 > 0:07:39There you go. We'll leave that, till it's doubled in size.
0:07:39 > 0:07:41It should take about an hour and a half.
0:07:41 > 0:07:43Somewhere snug like an airing cupboard.
0:07:43 > 0:07:46Excuse me! Could you put that in your cabin for me?
0:07:46 > 0:07:47- Yes.- Thank you.
0:07:47 > 0:07:50They're SUCH obliging folk.
0:07:50 > 0:07:51Oh, they're brilliant.
0:07:51 > 0:07:56That hour and a half gives us just time to make some klipfisk soup.
0:07:57 > 0:08:00- 'Klipfisk...'- '..or literally translated, "cliff fish"...'
0:08:00 > 0:08:03'..is famous around here.
0:08:03 > 0:08:05'It's cod which has been dried and preserved in salt.
0:08:05 > 0:08:09'It used to be dried in the sun on the cliffs, hence its name.'
0:08:09 > 0:08:12'I bet they had to preserve loads of food, living up here.'
0:08:12 > 0:08:16'The soup is an assemblage, of veg to start, with chopped carrots,
0:08:16 > 0:08:19'onions, leeks, potatoes and garlic.'
0:08:19 > 0:08:22- Can I have a...?- There you go.
0:08:22 > 0:08:26You're psychic, you! That's brilliant! That's just what I want.
0:08:27 > 0:08:30We have white peppercorns, mustard seeds,
0:08:30 > 0:08:33cloves, and we've got allspice berries.
0:08:33 > 0:08:35'This soup is just like a chowder.'
0:08:35 > 0:08:37'And chowders can be traced back to the Celts in Cornwall.
0:08:37 > 0:08:41'But similar fish soups crop up everywhere there's fish.'
0:08:41 > 0:08:43'Here, my dough's risen!'
0:08:43 > 0:08:45It looks weird, doesn't it?
0:08:45 > 0:08:48- Look, that's mad.- Beautiful.
0:08:48 > 0:08:51So, we'll knock this back.
0:08:51 > 0:08:54'That means knocking the excess air out of the dough,
0:08:54 > 0:08:57'before shaping it, and leaving it to prove.'
0:08:57 > 0:09:01'We're going for a kind of bubbly torpedo shape.' Oh!
0:09:01 > 0:09:04'You can put it in your handy neighbourhood yacht
0:09:04 > 0:09:06'to double in size.'
0:09:06 > 0:09:07'The veg and fish can now be drained.
0:09:07 > 0:09:09'The spices need picking out.
0:09:09 > 0:09:11'Never good to crunch on a clove.
0:09:11 > 0:09:14'To make it nice and rich, we're adding butter to the stock.'
0:09:16 > 0:09:19HE SPEAKS NORWEGIAN
0:09:19 > 0:09:24'In English, Dave! That's sour cream, and milk.' Beautiful.
0:09:24 > 0:09:26'Then back in with the good stuff.'
0:09:26 > 0:09:30- That's not a namby pamby soup, is it?- It's absolutely not.
0:09:30 > 0:09:33- Oh, that's fabulous.- Look at that!
0:09:35 > 0:09:39'Our risen dough can now head in an ovenly direction.
0:09:39 > 0:09:41'Then forty minutes later...'
0:09:42 > 0:09:43Look at that, man.
0:09:46 > 0:09:48That's good bread.
0:09:56 > 0:09:59Bon appetit.
0:10:02 > 0:10:05- Mm.- Oh!
0:10:08 > 0:10:10- That's SO good.- Mm!
0:10:12 > 0:10:14This bread, it's great.
0:10:14 > 0:10:18With the soup, it's a little taste of Norway, isn't it?
0:10:18 > 0:10:20Great combo, that one.
0:10:20 > 0:10:23It encapsulates Norway perfectly, doesn't it?
0:10:23 > 0:10:25- Makes you smile, doesn't it?- Yeah.
0:10:27 > 0:10:29What a beautiful evening!
0:10:29 > 0:10:30I'll tell you what.
0:10:30 > 0:10:32- Yeah?- It'll be all right if the weather's like this
0:10:32 > 0:10:35- all the way through the trip. - Oh, yes!
0:10:43 > 0:10:45Well the weather's broken.
0:10:45 > 0:10:48But it was beautiful yesterday.
0:10:48 > 0:10:50But, in the world of the Hairy Bikers,
0:10:50 > 0:10:53like that of famous Norwegian, Morten Harket,
0:10:53 > 0:10:55"The Sun Always Shines On TV".
0:10:58 > 0:11:00# Touch me! #
0:11:00 > 0:11:03'Listen, you cannot go around singing, "Touch me".
0:11:03 > 0:11:05- 'It's wrong, dude.'- 'Is it?'
0:11:06 > 0:11:09'We're heading inland today, through the fjords.
0:11:12 > 0:11:14Norway truly is the land of the ferry!
0:11:14 > 0:11:16Every fjord has a ferry!
0:11:18 > 0:11:22'Oh, Lord, Dave's trying his Norwegian again.'
0:11:22 > 0:11:23Morgen.
0:11:23 > 0:11:25THEY SPEAK NORWEGIAN
0:11:28 > 0:11:30Where did you learn that from?
0:11:30 > 0:11:35Two. That's a "skjaer". And "tak" is "please".
0:11:35 > 0:11:38- Could we have a sausage? - Do you want a drink?
0:11:38 > 0:11:40No, we can't afford it!
0:11:40 > 0:11:44'Let's take our sausages, and sit and enjoy the view.'
0:11:46 > 0:11:49- There are the mountains of Molde.- That's impressive!
0:11:49 > 0:11:52It would be, if you could see them.
0:11:52 > 0:11:54I know. But I love the pancake.
0:11:56 > 0:11:57I give up.
0:12:01 > 0:12:04You went back to your Viking roots. "Wa-hoo-ho!"
0:12:06 > 0:12:08'We've got to get back on the bikes.'
0:12:08 > 0:12:11'We've got the famous Eagle Road to tackle.'
0:12:11 > 0:12:13Is that fog, or am I steamed up?
0:12:13 > 0:12:14No, no, it's fog.
0:12:22 > 0:12:25Bloody hell! Look down to your right.
0:12:25 > 0:12:27By God!
0:12:27 > 0:12:29Oh yeah. I've seen it, I've seen it!
0:12:29 > 0:12:30Amazing!
0:12:30 > 0:12:35'620 metres below us is Geirangerfjord.'
0:12:35 > 0:12:36'But between the top and the bottom,
0:12:36 > 0:12:39'there are loads of twisty hairpin turns to navigate,
0:12:39 > 0:12:41'which should be fun.'
0:12:54 > 0:12:55Hey!
0:12:56 > 0:12:58That's it, we're here!
0:12:58 > 0:13:00- BOTH:- Geiranger!
0:13:00 > 0:13:03'We've come to Geiranger to do our next cook.'
0:13:05 > 0:13:09'Baking on a boat. I can feel my Viking roots stirring again, dude.'
0:13:09 > 0:13:12'This is one of the most visited tourist spots in Norway.'
0:13:17 > 0:13:21Look. The Seven Sisters, but one of them's out. We've only got six.
0:13:21 > 0:13:24It's the girl on the end, isn't it? She's starting in full flow.
0:13:24 > 0:13:28That's obviously the big waterfall over there, which is the bachelor.
0:13:28 > 0:13:31And the sisters are showing off to the man.
0:13:31 > 0:13:33It's legend, it's myth,
0:13:33 > 0:13:35it's magic, and it's blooming gorgeous.
0:13:35 > 0:13:37It is gorgeous.
0:13:37 > 0:13:40'And it's also the perfect place for a bit of baking.'
0:13:40 > 0:13:42'Cookies with a hint of Viking.'
0:13:42 > 0:13:45Now, it's not the warmest at the minute.
0:13:45 > 0:13:48It's beautiful, but it's a bit nippy round the old edges,
0:13:48 > 0:13:50so you need to soften the butter.
0:13:53 > 0:13:56Now, my job with the cardamoms is this. These are the green cardamoms.
0:13:56 > 0:13:58I've just given them a smash with a pestle
0:13:58 > 0:14:00and inside, you find those black seeds.
0:14:00 > 0:14:02They look a bit like mouse droppings.
0:14:02 > 0:14:04That's where all the flavour is.
0:14:04 > 0:14:07We want those seeds and we want to discard the green husk.
0:14:07 > 0:14:09'This is going to take some creaming.'
0:14:09 > 0:14:12'These cardamom seeds are starting to do their thing.'
0:14:12 > 0:14:15There's enough aroma out of this to embrace the entire fjord,
0:14:15 > 0:14:18and trolls will come skitting down the screes,
0:14:18 > 0:14:20going, "Cardamoms, cardamoms!"
0:14:22 > 0:14:24'Actually, my dear fellow, I think you'll find
0:14:24 > 0:14:26'it's thanks to my Viking ancestors
0:14:26 > 0:14:29- 'that we're using cardamom in Norway today.'- 'Oh, whatever!
0:14:29 > 0:14:32'Well, they're known to have traded all over the world.'
0:14:32 > 0:14:37'But they also worked as mercenaries serving Byzantium emperors in Constantinople,
0:14:37 > 0:14:39'and brought cardamom back with them.'
0:14:39 > 0:14:43And I've got two packets of malte mandler.
0:14:43 > 0:14:45'That'll be ground almonds, then!
0:14:45 > 0:14:48'More than likely another ingredient from those Viking raids.'
0:14:48 > 0:14:52'Which are added to the flour and ground cardamom seeds.'
0:14:52 > 0:14:54This ain't no humble biscuit.
0:14:55 > 0:14:59'Then, it's gradually added to my beautifully soft butter and sugar.'
0:14:59 > 0:15:02I think, what I'll start to do now, Dave,
0:15:02 > 0:15:04I'll start to pull it together with my hands.
0:15:04 > 0:15:08You've got to give something of yourself when you're baking, know what I mean?
0:15:08 > 0:15:12'It's not much of a hardship when you're out here, though, is it?'
0:15:12 > 0:15:13'No. You're right there, dude.'
0:15:13 > 0:15:17Sisters! It's time to stamp cookies!
0:15:17 > 0:15:21- Now then, look at that cookie dough. - Beautiful.
0:15:21 > 0:15:24So, a little bit off.
0:15:24 > 0:15:27Take the dough, and make a ball about the size of a walnut.
0:15:27 > 0:15:29One ball, walnut sized.
0:15:29 > 0:15:31Squash it. And don't be too pedantic.
0:15:31 > 0:15:34These are rustic, homemade biscuits.
0:15:34 > 0:15:36Flatten them out. Dust them with flour.
0:15:36 > 0:15:40Take your stamp.
0:15:40 > 0:15:42And create a biscuit with personality.
0:15:44 > 0:15:46'Then just keep churning them out
0:15:46 > 0:15:48'till you've enough to make your chuck.'
0:15:48 > 0:15:50'The stamps are easy to get hold of.'
0:15:50 > 0:15:53'We bought them on the internet before we got here.'
0:15:58 > 0:16:00Da da da!
0:16:00 > 0:16:02Look at those.
0:16:03 > 0:16:07And there we are, lemon and cardamom stamped Norwegian cookies!
0:16:09 > 0:16:13'So, we've got fantastic cookies made in the best location.'
0:16:13 > 0:16:17'All we need now is somewhere even more majestic to eat them.'
0:16:17 > 0:16:19'More majestic? Is that possible?'
0:16:19 > 0:16:20'Oh yes, mucker.'
0:16:23 > 0:16:26Here you are, mate. Have a biscuit.
0:16:26 > 0:16:28Thanks, dude.
0:16:28 > 0:16:30Do you know,
0:16:30 > 0:16:33I reckon that trolls and mountaineers have eaten these.
0:16:33 > 0:16:36Oh, aye.
0:16:36 > 0:16:39Just don't look down. Look forever forward.
0:16:39 > 0:16:42Can you imagine if you did a big fart and it sheered off?
0:16:42 > 0:16:46If you're going to eat a biscuit, it might as well be here!
0:16:46 > 0:16:47Watch this.
0:16:47 > 0:16:49That's for the mountain spirits.
0:16:49 > 0:16:51Hil da!
0:16:59 > 0:17:02'I'm not sure I'm looking forward to the next bit of the trip.'
0:17:02 > 0:17:07'We're off to meet a man called Jan, in Lillehammer who drives bobsleighs for a living.'
0:17:07 > 0:17:10'You must need snow, though, for a bobsleigh.'
0:17:10 > 0:17:14'Ah, but what about a wheelbob? Same run, different vehicle.'
0:17:14 > 0:17:17- Ah, you must be Jan.- Yes.- Hello, Jan, I'm Si. Nice to meet you.
0:17:17 > 0:17:20- I'm Dave.- Hello. I'm Jan. Hi.
0:17:20 > 0:17:22- This is quite a contraption. - Yeah, it is.
0:17:22 > 0:17:27- Have you done a lot of this, Jan? - Yes. I've done this for about 16 years now.- Thank God for that.
0:17:27 > 0:17:29Have you won any medals? A champion yourself?
0:17:29 > 0:17:33- Yes, I did. In 2000, I was the Norwegian champion.- Wow!
0:17:33 > 0:17:37I'm liking you more and more as time goes on.
0:17:37 > 0:17:38It's a bizarre sport, isn't it?
0:17:38 > 0:17:40Yeah, it is an extreme sport.
0:17:40 > 0:17:42What are we saying here? Extreme?
0:17:42 > 0:17:44How fast are we expected to go?
0:17:44 > 0:17:47This one will go about one hundred kilometres per hour,
0:17:47 > 0:17:49and a G-force up to 3 Gs on the curves.
0:17:49 > 0:17:53That means three times your own weight, squeezing you down.
0:17:53 > 0:17:57- What's this for?- It's to help you to support your back and your kidneys.
0:17:57 > 0:18:00What's the matter with my kidneys?
0:18:00 > 0:18:03- You must have loose kidneys.- Oh, they are now. But I didn't before.
0:18:06 > 0:18:08Oh! Great, a high-tech start(!) That's reassuring.
0:18:08 > 0:18:14Oh, man. This sort of speed will do great, Jan.
0:18:14 > 0:18:18- It's nice, the view's great. - Is it? I can only see your helmet.
0:18:18 > 0:18:19- Ha-hey!- Oh,- BLEEP.
0:18:21 > 0:18:24Oh, oh!
0:18:27 > 0:18:28Oh!
0:18:28 > 0:18:30- DAVE CHUCKLES - Ooooh!
0:18:30 > 0:18:32Oo-oo-oo-oo-oh!
0:18:32 > 0:18:36MUSIC: THEME TO "SKI SUNDAY"
0:18:53 > 0:18:55How's your bits and pieces? You all right?
0:18:55 > 0:18:59- I think I may have pulled something I didn't know I had.- Haha!
0:18:59 > 0:19:00Cor!
0:19:00 > 0:19:03- It really is exhilarating, isn't it, Jan?- My God.
0:19:03 > 0:19:06Cor!
0:19:06 > 0:19:10- That was a ride of a lifetime, I'm pleased to say.- Awesome. Yeah.
0:19:10 > 0:19:13Jan, thank you very much. Brilliant.
0:19:13 > 0:19:16- Where is he?- I'm right here.
0:19:16 > 0:19:19Listen, dude, that was immense, man. Absolutely immense.
0:19:19 > 0:19:21- Thank you.- You're welcome.
0:19:21 > 0:19:23Oh, look, there's a WC. Excellent.
0:19:23 > 0:19:27'It makes these bikes seem a bit slow, doesn't it?
0:19:27 > 0:19:29'Slow's just fine by me, dude, I tell you.'
0:19:32 > 0:19:37'Tomorrow is National Day in Norway, so we've got to get a shift on.
0:19:37 > 0:19:38'It's about 85 miles to Oslo,
0:19:38 > 0:19:41'but at least we've got a bit of dual carriageway now.
0:19:47 > 0:19:50'The Apent Bakery is widely regarded as the best in Norway.'
0:19:50 > 0:19:54- Oh, hello, I'm Dave. - Hi, I'm Si. How you doing?
0:19:54 > 0:19:59'It's owned by Manu, who's French, and Oyvind, who's Norwegian.
0:19:59 > 0:20:02'And what binds them together is friendship and a love of baking.'
0:20:02 > 0:20:04Wow!
0:20:07 > 0:20:09Yes!
0:20:09 > 0:20:10The breads, the cakes.
0:20:10 > 0:20:12People are going mad for it, you know?
0:20:12 > 0:20:14Oh, look at this!
0:20:14 > 0:20:19'Before we get stuck in, Manu has a friend to introduce. His sourdough.'
0:20:19 > 0:20:22This is a sourdough, liquid sourdough.
0:20:22 > 0:20:25Just to be clear, it's just flour and water,
0:20:25 > 0:20:27and the natural yeasts that's in the flour?
0:20:27 > 0:20:30- Yeah.- Once you've got the sourdough culture going...
0:20:30 > 0:20:32- Yeah.- ..you keep feeding it...
0:20:32 > 0:20:35- Yes.- ..and using it, and saving some and feeding it,
0:20:35 > 0:20:38and that keeps the bakery going on a continual basis.
0:20:38 > 0:20:41We have a baker, he is taking care of the sourdough for the moment,
0:20:41 > 0:20:44- and he has a daughter who's called Maria.- Yes.
0:20:44 > 0:20:46So we call this Maria.
0:20:46 > 0:20:51'When more flour and water is added to Maria, she becomes a dough.'
0:20:51 > 0:20:55- It's sexy.- Sexy dough! - When we work with this one,
0:20:55 > 0:20:57you don't want to work very hard with it, you have to...
0:20:57 > 0:20:59- Gentle.- Gentle, yeah.
0:20:59 > 0:21:02You see, guys, this is what's fascinating about what you do
0:21:02 > 0:21:08as top bakers of the country, is there is an alchemy
0:21:08 > 0:21:13and a chemistry that you understand to reach the high level
0:21:13 > 0:21:16of expertise that you guys have here. It's just fantastic.
0:21:16 > 0:21:20'We're going to make three different types of bread, so Oyvind carves it up.
0:21:20 > 0:21:24'The secret seems to be to keep the dough as wet as possible.
0:21:24 > 0:21:26No dusting flour here.'
0:21:27 > 0:21:28OK.
0:21:32 > 0:21:35'The first bread is a taste of the woodland.
0:21:35 > 0:21:38Hazelnut and porcini mushroom.'
0:21:38 > 0:21:41- Cor!- So...
0:21:41 > 0:21:43Squeeze it.
0:21:43 > 0:21:46My natural reaction - I don't know about you, Dave -
0:21:46 > 0:21:49would be to cover the place with flour so it didn't stick.
0:21:49 > 0:21:51- Yeah.- Do you know what I mean?
0:21:51 > 0:21:54We don't want to work much with it for the moment,
0:21:54 > 0:21:57so it's just going to rest here for like, up to an hour.
0:21:57 > 0:21:59'Now it's my turn.' I can feel Oyvind,
0:21:59 > 0:22:03his eyes in my back going, "Don't handle my dough like that!"
0:22:03 > 0:22:05Oh-oh-oh!
0:22:05 > 0:22:08Gently. Sexy dough.
0:22:10 > 0:22:12- Yes.- Thyme?- Thyme.
0:22:12 > 0:22:16'The philosophy of the bakery is that theirs is first and foremost
0:22:16 > 0:22:21'a craft bakery based on old traditions, and simple, natural ingredients.
0:22:21 > 0:22:23'The olives and thyme will be amazing together.'
0:22:25 > 0:22:28- Yeah, I get it. - Yes, but you can use a scraper?
0:22:30 > 0:22:32- It's nice dough, yeah? - Oh, it's beautiful.
0:22:32 > 0:22:37- It looks like the cat dragged it indoor but the texture is going to be fantastic.- Yeah.
0:22:37 > 0:22:39Taste is extremely important but the texture
0:22:39 > 0:22:43to make this bread with big holes and...
0:22:43 > 0:22:46It's like a Quatermass monster! It's fantastic.
0:22:46 > 0:22:48It is a living and breathing thing.
0:22:50 > 0:22:51Oh!
0:22:51 > 0:22:56'And that sits for about forty minutes to double in size.
0:22:56 > 0:23:01'So this is the second stage for the porcini bread.'
0:23:01 > 0:23:04Some people, they're taught to put oil inside the bread.
0:23:04 > 0:23:06- Yes.- But we do not.
0:23:06 > 0:23:09So there's no oil in the dough?
0:23:09 > 0:23:14- No.- No?- Because we feel, or we do know, it's better to do it like this.
0:23:14 > 0:23:16We do not care so much about the shape.
0:23:16 > 0:23:20- We're there for the experience. - Looks wonderful, doesn't it?
0:23:20 > 0:23:24It's rustic, but it's perfect. You know, it's a different level.
0:23:24 > 0:23:28Oh, it is. Completely. Completely.
0:23:28 > 0:23:30'I've just got to have a go.
0:23:30 > 0:23:33'And true to form, it doesn't take Si long to fall in love.'
0:23:33 > 0:23:35You are beautiful. Oh!
0:23:35 > 0:23:39Jane, I'm having an affair with a sourdough starter.
0:23:39 > 0:23:42Her name's Maria and I'm not coming home.
0:23:42 > 0:23:44Yes.
0:23:44 > 0:23:46- It's probably the best one yet. - Look at that.
0:23:46 > 0:23:48It's still breathing, isn't it?
0:23:48 > 0:23:52Don't poke me girlfriend like that! Gentle dude, gentle!
0:23:52 > 0:23:56- Oh, look, she's swelling up as well now.- Oh, you lovely, lovely, gorgeous girl.
0:23:56 > 0:23:59'They then need to rest again for about 20 minutes or so
0:23:59 > 0:24:01'before a final swish of olive oil...
0:24:01 > 0:24:03'And a sprinkling of the finest sea salt.
0:24:03 > 0:24:09'Then into the deep, dark recesses of the trusty bakers' oven.'
0:24:09 > 0:24:12And it helps if it's a bit...
0:24:12 > 0:24:15- Steam.- Yes. The old-fashioned way.
0:24:15 > 0:24:18'Norwegian hospitality knows no bounds,
0:24:18 > 0:24:23'and the bakers have laid on a spread, all to be enjoyed with freshly-baked bread.'
0:24:23 > 0:24:25The texture of that, it's extraordinary.
0:24:25 > 0:24:27Actually, can you smell the mushrooms?
0:24:27 > 0:24:33- Yes. This is a bit more. - Oh, look at that. Oh! Yes!
0:24:36 > 0:24:37What's it like?
0:24:37 > 0:24:40That's the best bread I've ever tasted in my life.
0:24:44 > 0:24:47- This is amazing.- Good.
0:24:47 > 0:24:51- Gentlemen, congratulations. This is...- Thank you.
0:24:51 > 0:24:55I'd take my hat off to you if I could. Absolutely amazing.
0:24:56 > 0:24:58That is extraordinary.
0:24:58 > 0:25:02I can't get over to you how good this bread is.
0:25:02 > 0:25:06- Totally superb. - Thank you, thank you so much.
0:25:06 > 0:25:09- Look, even the birds know.- Yeah.
0:25:09 > 0:25:12'I can't get over the fact that that amazing bread has been made
0:25:12 > 0:25:16- 'with so few ingredients. - Just flour and water in the dough,
0:25:16 > 0:25:19'olive oil and salt on the outside,
0:25:19 > 0:25:23'and those delicious ingredients folded in. It's quite remarkable.
0:25:23 > 0:25:26'So simple, really, anyone could try that one.'
0:25:28 > 0:25:31'Dave, I reckon we've got time for a quick tour around Oslo,
0:25:31 > 0:25:35'before we get back into our glad rags for a night doon the toon!
0:25:35 > 0:25:38'It would be daft not to see it whilst we're here.
0:25:38 > 0:25:40'As capital cities go, it's pretty small.
0:25:40 > 0:25:43'Only 600,000 people live here.
0:25:43 > 0:25:47'It's regularly at the top of the list of the most expensive cities in the world.
0:25:47 > 0:25:49'So what do you say we get out of these leathers,
0:25:49 > 0:25:55'and slip into something more comfortable for our last night in Norway?'
0:25:55 > 0:25:57Look, we're in Oslo. We're out on the town.
0:25:57 > 0:26:00- Have you noticed, we're in our duds?- Whoo!- Look at him.
0:26:00 > 0:26:03Mohair. Bike's parked up and we're going to have a drink.
0:26:03 > 0:26:08We're going to explore the ancient Norwegian tradition of aquavit.
0:26:08 > 0:26:11- Look at that. - The right bar for the exploration.
0:26:11 > 0:26:15'But this isn't any normal bar - oh, no - it's an ice bar,
0:26:15 > 0:26:18'so we need to be suitably wrapped up.
0:26:18 > 0:26:20'Everything in the bar is made from ice,
0:26:20 > 0:26:23'even the glasses containing our first aquavit.'
0:26:23 > 0:26:26- Cheers!- A big clunk.
0:26:28 > 0:26:31You just know that that's done you good, don't you?
0:26:31 > 0:26:34- I've never drunk out of an ice cube before.- I haven't either.
0:26:34 > 0:26:36They're not the easiest to drink out of, these.
0:26:36 > 0:26:41- No. But you won't get a colder drink. - This is true, this is true.
0:26:41 > 0:26:44Get two coffins ready.
0:26:44 > 0:26:47'Aquavit gets its flavour from a blend of spices,
0:26:47 > 0:26:49'the main one of which is caraway.'
0:26:49 > 0:26:51What's interesting about that, that fits in very well
0:26:51 > 0:26:55with that Norwegian culture of Vikings and trade, and travel and seamanship.
0:27:00 > 0:27:03- It's very pleasant. - It's very palatable.
0:27:03 > 0:27:04- Isn't it?- It is. Cheers.
0:27:06 > 0:27:07Cheers.
0:27:09 > 0:27:13- I'd like to try another one of those just to make sure it's all right. - Me too.
0:27:13 > 0:27:17- I tell you what, this is tricky, isn't it?- It is, isn't it? - Do you know what I mean?
0:27:17 > 0:27:21- It's pink now. - Here's to Norway and its people.
0:27:29 > 0:27:33'Is it my hangover, or is there a marching police band playing Monty Python?
0:27:33 > 0:27:35'It's Norway's National Day.
0:27:35 > 0:27:40'Parades take place across the country, but this is the biggest one, in Oslo.
0:27:44 > 0:27:48'They're all celebrating their independence as a nation,
0:27:48 > 0:27:51'a state of affairs they clearly think worthy of a flag wave or two.'
0:27:56 > 0:28:00What a wonderful expression of patriotic pride this is.
0:28:00 > 0:28:01- Isn't it?- Fabulous.
0:28:04 > 0:28:07- That's the King and Queen of Norway.- Wow!
0:28:07 > 0:28:11- She's waving at you, Dave. There you see.- Yeah.
0:28:11 > 0:28:14'They're going to be there for ages. Hey! Do you fancy a snack, mate?
0:28:14 > 0:28:18- 'Always dude, always.- I brought a couple of things from the trip.'
0:28:18 > 0:28:21- Oh, look at that.- Porcini bread...
0:28:21 > 0:28:25- Yes!- ..the olive bread.- Wow!
0:28:25 > 0:28:28Norway's been absolutely brilliant. One of the best trips ever.
0:28:28 > 0:28:33It has, it's been fabulous. The people have been amazing, amazing scenery.
0:28:33 > 0:28:34The food, I mean the klipfisk,
0:28:34 > 0:28:38and the rye bread at the start of our bake-ation.
0:28:38 > 0:28:40- We couldn't have got off to a better flyer.- No.
0:28:40 > 0:28:42One of the best moments of my life
0:28:42 > 0:28:46was when we were underneath the seven sisters in Geiranger fjord making the stamped cookies.
0:28:46 > 0:28:49You get on your bike at the end of that day, you fly, don't you?
0:28:49 > 0:28:51Oh! Well done Norway, I say.
0:28:51 > 0:28:54- Yeah, yeah.- Superb.