Kefir Bread / Kefirbrød

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
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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

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Wholemeal Rye Bread With Syrup / Grovt Rugbrød Med Sirup

A traditional Norwegian bread recipe from allers.no160_grovbroed med sirup_post

In the old days both dark beer and dark syrup were commonly used in bread dough here in Norway. It made the bread both taste better and stay fresh longer. Bread like this is specially well suited for serving with pickled or potted herring.

My mother often had dark syrup in the dough when she baked bread when I was a kid. I was not particularly fond of it then, but I am now. Sorry Mum – Ted

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Swedish Limpa / Svensk Limpa

A recipe from The Betty Crocker Recipe Card LibraryBread - Swedish Limpa Bread C
traditional badge3There is a distinct difference between Swedish and Norwegian bread traditions. Swedish bread very often contains some sort of sweetening (like in this recipe), Norwegian bread hardly ever do.

And by the way, “limpa” is just an old Swedish slang word for bread that has been assimilated into the vernacular, so Betty’s “Limpa Bread” is a little like calling it “Bread Bread” – Ted 😉

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