NORWEGIAN LINGONBERRY NUT BREAD
Lingonberries are quite popular in Norway, however if you have problems finding them you can substitute any other berry.
Provided by morgainegeiser
Categories Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- Combine the first 4 ingredients and set aside.
- Use a mixer to blend the remaining ingredients, except the nuts and berries.
- Blend in the flour mixture until the flour completely disappears.
- Then, stir in the nuts and berries.
- You now have two options:.
- Option 1: Make a loaf by pouring the batter into a well-greased 9" X 5" X3" loaf pan, and bake at 350 degrees for 1 hour
- Option 2: Make muffins by pouring the batter into 18 paper-lined 2 3/4 inch muffin cups, and bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 2864.5, Fat 119.8, SaturatedFat 51.1, Cholesterol 555.2, Sodium 3098, Carbohydrate 410.3, Fiber 12.1, Sugar 207.9, Protein 48.7
NORWEGIAN OATMEAL MOLASSES BREAD
"This Norwegian bread was popular in Spring Grove, Minnesota, where I grew up," relates Lyla Franklin of Phoenix, Arizona. "My mother used to make eight loaves at a in a wood-burning stove. It's delicious toasted."
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a bowl, pour boiling water over oats. Let stand until mixture cools to 110° to 115°, stirring occasionally. , In a bowl, dissolve yeast in warm water. Add the molasses, oil, salt, oat mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cove rand let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 1 hour., Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with melted butter.
Nutrition Facts : Calories 114 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 3g protein.
NORWEGIAN HERB-NUT BREAD
A savory bread that is good with butter or cheese. It goes well with soups and stews. From "Home Cooking" by Mary Poulos Wilde. (Cooking time includes rising time).
Provided by Acerast
Categories Yeast Breads
Time 2h50m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve the yeast in the water and let stand until it is spongy.
- In a large warm mixing bowl, pour the hot milk over the sugar, butter, salt and herbs; stir to melt the butter.
- When mixture cools to 110F -115F, stir in beaten egg and yeast mixture.
- Gradually add about half of the flour, stirring first with a wooden spoon or dough hook if using an electric mixer.
- Mix in the nuts.
- Add just enough flour to make a soft, nonsticky dough.
- Turn out on a lightly floured surface, knead until the dough is satiny.
- Lightly oil a large, warm bowl and place the dough inside, turning once to cover with oil.
- Cover with a clean kitchen towel and let stand in a warm place (80F) until it has doubled in size, about 1 hour and 10 minutes.
- Knock the dough back and shape into a loaf.
- Place in a buttered or oiled bread loaf pan and again set in a warm spot until it doubles in size, about 45 minutes.
- Bake at 375F about 30 minutes or until the loaf is brown and sounds hollow when thumped with your fingers.
- Turn out to cool on a wire rack.
- Slice thickly and store in a plastic bag to keep it moist.
Nutrition Facts : Calories 1786.8, Fat 79.8, SaturatedFat 36.3, Cholesterol 350.6, Sodium 2800.4, Carbohydrate 238.6, Fiber 33.7, Sugar 52.3, Protein 51
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