A classic Norwegian bread recipe brodogkorn.no
Norwegian farmhouse bread is an airy and tasty bread that is well suited both for the lunch box and for sandwiches. With wholemeal rye, fine wholemeal wheat flour, oatbran and light molasses it is a healthy alternative.
1 kg [2,2 lb] wheat flour
200 [7 oz] sifted rye flour
200 g [7 oz] wholemeal rye flour
400 g [14 oz] wholemeal wheat flour, fine
50 g [1,75 oz] oat bran
60 g [2 oz] light molasses
1 teaspoon salt
50 g [1,75 oz] butter or olive oil
1.2 liter [2,4 pt] water
½ package of yeast
This is what you do
Day 1: Mix all the dry ingredients in a large bowl.
Warm butter or oil, syrup and water to 37° C / 98,5 F and crumble the yeast into some of the liquid on stir til it is completely disolved. Pour all the liquid into the dry ingredients and stir well. Add a little more lukewarm water if the dough seems too firm.
Sprinkle some flour over the dough and cover it with plastic wraps or a kitchen towel and leave the dough cool overnight.
Day 2: Vault the dough onto your work surface and divide it into two equally large items. Knead the items well, form them into two loaves and leave them to rise for 30-45 minutes.
Sprinkle flour over the loaves and cut three cuts across each. Bake in the middle of the oven at 225° C / 435° F for 30-40 minutes. Cool on a rack.