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Norwegian bread, the recipe for homemade cereal bread

Would you expect one of the European countries with the best bread to be Norway? Well yes. The Norwegians are big bread lovers, who eat it especially for breakfast, they produce a tasty and very soft bread, in large loaves of bread, but which is still bread.

This passion grew during the confinement period. Norwegians are passionate about making bread at home, but this passion, unlike us, has remained intact leading to the birth of many small artisan bakeries.

Norwegian bread. Photo by brodogkorn.no Nadin Martinuzzi

The most common types of bread here are made with oats, barley and wheat, but Norwegians also draw inspiration from international baking traditions, such as French country bread and Italian focaccia.” They produce a rather particular pizza, very thick and dense, a kind of homemade pizza with many different ingredients, often salami or bacon.

Bread can even be purchased at some gas stations. In total, Norwegians buy 206,115 tons of bread each year for an average of 39 kg per person.

As we have said, bread is eaten above all for breakfast and with all kinds of pålegg or with bread, cheese, salami, eggs, butter and the amazing forest jams, picked from the countless brambles that virgin Norwegian forests are home.

I tasted it at the hotel Vindfjelltunet Gjestegaard in Steinsholt and found it great.

down there copy paste Norwegian baker Arild Mellemsæther’s recipe. You will also find many novelties and curiosities there. And if you want to bake bread at home, follow ours Classes.

Norwegian bread recipe

Ingredients

For soaking cereals

150 g whole grains, black
25g wheat bran
60g barley flour
60g oats
350g of water

For the dough

450g wheat flour
300 g wholemeal flour
20g of salt
25g fresh yeast
350g skimmed milk

A little milk for the frosting and oatmeal for the filling.

How to prepare it

First soak the cereal. Whole grains, wheat bran, barley flour, oats and water should be mixed in a large bowl. Let the cereal soak for about 30 minutes at room temperature.

To complete the Norwegian bread dough, add the remaining ingredients to the bowl. Work the dough using a planetary or a beater. Start at low speed for 3 minutes, then another 3 minutes at high speed.

Let the dough rest for about 30 minutes. After the rest time, work the pasta by hand. Leave the dough to rest for another 20 minutes.

Divide the dough in two and form two loaves. Glaze the two Norwegian breads with milk and dip them in the oatmeal. Then put them in two molds of 2 liters. Cover the molds and let the bread rise in a warm place for about 40 minutes.

Preheat the oven to 210°C and bake the bread on the lowest level of the oven until golden brown. The time which varies according to the capacities of your oven is approximately 40 minutes.

Immediately remove the Norwegian bread from the molds and let it cool on a wire rack or on the oven rack.

norwegian grain bread

norwegian bread

Cereal box bread recipe

Preparation 1 h 40 min

Cooking 40 min

Total time 2 h 20 min

Scope sourdough

Kitchen Norwegian

For soaking cereals

  • 150 g cereals dark integrals
  • 25 g fiber wheat
  • 60 g plain flour barley
  • 60 g oats
  • 350 g the water

For the dough

  • 450 g plain flour wheat
  • 300 g plain flour whole wheat
  • 20 g salt
  • 25 g Yeast Costs
  • 350 g Milk skimmed
  • First soak the cereal. Whole grains, wheat bran, barley flour, oats and water should be mixed in a large bowl. Let the cereal soak for about 30 minutes at room temperature.

  • To complete the Norwegian bread dough, add the remaining ingredients to the bowl. Work the dough using a planetary or a beater. Start at low speed for 3 minutes, then another 3 minutes at high speed.

  • Let the dough rest for about 30 minutes. After the rest time, work the pasta by hand. Leave the dough to rest for another 20 minutes.

  • Divide the dough in two and form two loaves. Glaze the two Norwegian breads with milk and dip them in the oatmeal. Then put them in two molds of 2 liters. Cover the molds and let the bread rise in a warm place for about 40 minutes.

  • Preheat the oven to 210°C and bake the bread on the lowest level of the oven until golden brown. The time which varies according to the capacities of your oven is approximately 40 minutes.

  • Immediately remove the Norwegian bread from the molds and let it cool on a wire rack or on the oven rack.

Keyword bread course, bread

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