NORWEGIAN WHEAT BREAD
A wonderful "bread", that is served with coffee, here in Norway. It only contains 1/2 c sugar, but the "secret" ingredient is cardamom...Mmmmmm..so delicious. Try a slice with butter on it! You'll love it, too! (This is NOT a sandwich bread, though lots of people eat it with butter and jam!! You decide!)
Provided by silly sally
Categories Breads
Time 50m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Butter 2 loaf pans.
- Preheat oven to 350.
- Heat the milk and the butter until scalding.
- Pour into large mixing bowl and let cool to lukewarm.
- Stir in the yeast.
- Sift together 7 c of the flour,the sugar, cardamom and salt.
- Add the above to the milk mixture, mixing well.
- Turn dough out onto floured surface and knead as much of the.
- remaining 1 c flour as needed, into the dough.
- The dough should be elasticky, and not sticky.
- Place in a buttered bowl and brush with melter better.
- Cover with plastic wrap or a towel, and let rise until double.
- Punch down.
- Let rest 10- 15 minutes.
- Divide dough in half, knead lightly and shape into loaves.
- Place in loaf pans, cover and let rise until double.
- Bake 30 minutes.
- While warm, brush with melted or soft butter.
Nutrition Facts : Calories 2427.3, Fat 62.2, SaturatedFat 36.9, Cholesterol 164.7, Sodium 780.3, Carbohydrate 404.8, Fiber 14.9, Sugar 51.2, Protein 59
NORDIC WHOLE-GRAIN RYE BREAD
Scandinavian rye breads look nothing like the slices that clamp together the sandwiches at your neighborhood deli in New York. Made from whole grains and naturally risen, they are chewy, fragrant and deliciously dark. With butter and cheese, or as the base for avocado toast, they are amazingly satisfying. The taste and texture are addictive, and many enthusiasts also appreciate that rye bread contains more fiber and less gluten than wheat. This recipe, with a small amount of yeast, is quicker than the truly ancient version, which takes at least three days. Don't worry if the dough seems runny and sticky: That is typical of rye bread, which needs lots of water to soften the grain.
Provided by Julia Moskin
Categories breads
Yield 2 large or 3 medium loaves
Number Of Ingredients 9
Steps:
- On Day 1, make the starter: In a medium-size bowl, mix 3/4 cup warm water with the buttermilk or yogurt. Whisk flour and yeast together, add to the buttermilk mixture and use your hands to mix together until sticky and moist; add more warm water as needed. Cover tightly and set aside at cool room temperature overnight, or up to 24 hours.
- Also on Day 1, soak the grains: Mix 4 cups cold water with the rye berries (or meal) and sunflower seeds. Cover and set aside at cool room temperature overnight, or up to 24 hours.
- On Day 2, make the bread: Drain the soaked grains in a colander. Measure 35 ounces/1,000 grams of the grains and place in a deep bowl. Add 14 ounces/400 grams of the starter and mix well. (Any remaining starter can be saved to use with other bread recipes.) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Mix dough firmly by hand to combine. The dough should be grainy, but quite runny and wet, almost like a thick batter. To achieve that texture, add cold water, 1/4 cup at a time, mixing after each addition. To test: When a walnut-size piece of dough smeared on the rim of the bowl slides slowly and smoothly down the inside, like a snail leaving a trail, the dough it is wet enough.
- Thickly butter 3 medium or 2 standard-size loaf pans. Divide the dough evenly among the pans, filling them about half full. Cover and let rise at room temperature until dough almost fills pans, about 2 hours. (Dough will not rise more during baking.)
- Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content of loaves. Let cool completely in the pans before turning out. Bread freezes well, and lasts for at least a week at room temperature, wrapped in paper.
SIMPLE WHOLE WHEAT BREAD
Simply a great-tasting and easy-to-make whole wheat bread.
Provided by Nita Crabb
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h
Yield 36
Number Of Ingredients 9
Steps:
- In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
- Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
- Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 25.9 g, Cholesterol 4.2 mg, Fat 2.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 207.1 mg, Sugar 5.3 g
NORWEGIAN FLAT BREAD
Make and share this Norwegian Flat Bread recipe from Food.com.
Provided by Charmie777
Categories Breads
Time 43m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- Heat oven to 400º.
- In large bowl combine whole wheat flour, sugar, butter and water. Let stand 5 minutes.
- Stir in all remaining ingredients using enough flour to make dough easy to handle.
- Turn dough onto lightly floured surface; knead until smooth (5 minutes).
- Divide dough in half; shape each half into 12x2 1/2 inch roll.
- Cut each roll into 12 portions.
- On lightly floured surface roll each portion to 1/8 inch thickness (flat breads will be irregular in shape).
- Place on cookie sheets.
- Bake 10 to 13 minutes or until golden brown.
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 CHRISTMAS BREAD
When my husband became a minister for a church in an area populated with Norwegians, my father-in-law was delighted because I had easy access to recipes he enjoyed as a child. This is a traditional Christmas bread, but I make it for any holiday we get together. -Deborah Petersen, Princeton, New Jersey
Provided by Taste of Home
Time 55m
Yield 2 loaves.
Number Of Ingredients 10
Steps:
- In a bowl, dissolve yeast in warm water. Add sugar, egg, butter, salt, cardamom and 2 cups flour; mix well. Stir in raisins, citron and 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 greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Shape each portion into a flattened ball. Place in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts :
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- Place in three 2 quart loaf pans (or you can just place them in free form on a lightly oiled baking sheet which I did for two of my loaves) cover with a towel and place in a slightly warm area for about 1 hour. You can see the difference in shape/appearance of the loaves baked in a pan and the loaves just placed loosely on a sheet. I kind of prefer the latter, and not a ‘perfect looking’ bread myself.
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