A traditional Norwegian bread recipe found in “Norsk Ukeblads store Bakebok” (Norsk Ukeblad’s Big Book on Baking) published in 1984
As many other traditional Norwegian bread recipes this one feature golden syrup. I know I have mentioned it several times before, but it’s important to use a golden syrupe like Lyle’s or similar and not corn syrup.
Lyle’s and similar syrups has a distinct taste that together with the kefir also used in the recipe gives the bread their particular taste – Ted
Two traditional Norwegian cake recipes found on serieliv.no
Here’s the recipes for two traditional types of cakes from Ål in Hallingdalen Valley in Norway. Gommo cake to the left, sour cream bread to the right. Here the sour cream bread is cut into wedges, the most common was to sprinkle it with sugar, fold it in half and then break off a piece when helping oneself.
These were big favourites on the cake table in the old days. Gommo cake looks a little dull, but tastes deliciously, and it is probably also less demanding to make than sour cream bread.
An old-fashioned bread recipe from “Norsk Ukeblads Store Bakebok” (Norsk Ukeblad’s Large Book on Baking) published by Ernst G Mortensen’s Forlag in 1984
Another classic Norwegian bread recipe featuring syrup, but light syrup this time and kefir instead of beer. My mum used Lyle’s Golden Syrup and my sister and I always managed to sneak it out of the cupboard and use it as sandwich spread. Bad for the teeth, but oh so delicious for naughty kids – Ted
A traditional desert recipe from “Sommermat” (Summer Food) published by Hjemmets Kokebok Klubb in 1979
See this and lots of other delicious recipes on:
In context: Kefir, keefir, or kephir (/kəˈfɪər/kə-feer), alternatively kefir milk, or búlgaros, is a fermented milk drink made with kefir “grains” (a yeast/bacterial fermentation starter) and has its origins in the north Caucasus Mountains. It is prepared by inoculatingcow, goat, or sheep milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed. Text from Wikipedia