Feeling a little under the weather so I cancelled my ski trip today and baked some whole grain bread instead.
I tried to follow a recipe but didn’t have the exact flours they asked for, so I improvised. I’ll write the recipe in Norwegian below and then put the English translation (to the best of my knowledge) on the side.
1.5 liters of warm water (finger warm)
50 grams of yeast (I used fresh this time)
blend a little of the water with the yeast until it’s broken up.
Add 3tsp salt and 3 Tbsp (SS) of Oil
2dl Linfrø (lin seeds)
2dl Solsikkefrø (sunflower seeds-just the seed part of course)
100 grams Havrekli and 100 grams kruskli (kli is Bran in English- Havre is Oats, but I’m at a loss for what Krus would translate too- anyone who knows can feel free to comment)
1kg whole grain flour
2dl Rye flour (fine)
2dl Rye Flour (unrefined- grov)
blend all of this with the rest of the water- add regular flour until you get get a nonsticky dough you can knead without clinging to your fingers.
Let rest for 1 hour
Take out and knead again then let rest for 30 minutes again.
Break into three elements and roll into bread shapes and place in nonstick bread forms. Let rise again 30-40 minutes and then bake 60-70 minutes at about 200 C (around 380-400F) The last ten minutes you can pensel over a little margarine on the top..this will give it the nice golden brown colour. Cool completely and enjoy :-)
Until next time my friends…