Wholemeal Pot Bread / Grovt Grytebrød

A classic kneading free bread recipe found on brodogkorn.no
Wholemeal Pot Bread / Grovt Grytebrød

Just so as not to confuse you, we’re talking about an iron pot here. You fry this kneading free bread in the iron pot with a lid. This way you are almost guaranteed an airy bread with a crispy and delicious crust.

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Pea Soup from Western Norway / Ertesuppe fra Stryn

A traditional Norwegian soup recipe found on matoppskrift.no
Pea Soup from Western Norway / Ertesuppe fra Stryn

This pea soup that originates from Stryn was widely served during harvesting and threshing back in the old days. All vegetables that was available was generally used, as well as the meat or flesh that could be used. The beef, mutton or pork was usually smoked, dried or salted. It was standard to serve the soup with flatbread and always with boiled potatoes. The flatbread was usually dipped in the broth during the meal.

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Barley Cordial Soup / Byggryns Saftsuppe

A traitional Norwegian sweet soup recipe found on bygdekvinnelaget.no
Barley Cordial Soup / Byggryns Saftsuppe

A nourishing and hearty soup. Often used both before or after the main course during the week in Norway in the old days.

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18th Century Barley Bread / 1800talls Byggmelsbrød

A fascinating bread recipe found on 18thC CuisineBarley Bread_post

Carolyn Smith-Kizer who runs ‘18thC Cuisine‘ writes: It seems the way to a man’s heart has always been through his stomach. If the lady who supplies the bread and honeyed wine is also good in other wifely arts, so much the better.

Here is a plate of barley bread & goat cheese with honey, served with that infamous Pramnian wine in honor of Novel Food, an event celebrating food immortalized in prose or poetry, and a dish that Circe served Odysseus, hoping to tempt him to stay.

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Medieval Monday – Barley Bread / Byggmelsbrød

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A historic bread recipe found on medieval-recipes.com 
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Shelagh Caudle at medieval-recipes.com writes: What I particularly like about this barley bread recipe is the combination of the cereal with honey and ale. The bread that you get as a result of this has a wonderfully, earthy smell and taste which comes from both the barley and the ale. It reminds me of my childhood when my grandmother would bake her own bread using ale, an English tradition passed on over generations.

This type of bread was popular amongst monks as they knew that barley was a good source of sustanance and because many monks brewed ale, a key ingredient in good bread making.’’

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Barley Bread / Byggbrød

A traditional Norwegian barley bread found on brodogkorn.no625_byggbrød_post

A juicy and rustic barley bread that tastes good, is healthy and very keeps very well. Start by setting 1,75 oz. / 50 g of barley grains to soak overnight.

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Recipe posted at:
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Rolls With Yogurt / Rundstykker Med Yoghurt

Wholesome rolls with yogurt found on brodogkorn.no565_Rundstykker med yoghurt_post

Exciting rolls made with barley, wheat, rye and yogurt. Freeze them and serve hot and fresh for Sunday breakfast.

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Recipe posted at:
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Barley Cream / Byggrynkrem

A traditional Norwegian dessert found on bygdekvinnelaget.no412_Byggrynkrem_post

“Rice cream” made with barley. Barley was widely used In Norway earlier, and is now finding its way back into the Norwegian households.

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Recipe posted at:
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