Norwegian Dark Bread
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
1 envelope active dry yeast
1/2 cup lukewarm water (105°F)
1 teaspoon sugar
2 cups milk, scalded
1 cup rolled oats
1/2 cup bran flakes
2 cups rye flour
5 cups whole wheat bread
2 teaspoons salt
1 teaspoon sugar
1/4 cup lukewarm water (105°F)
1 egg white beaten with 1 tablespoon water Recipe
In a small bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. In a large mixing bowl, combine milk, oats, and bran flakes; stir to mix well. Cool to lukewarm (105°F). Add dissolved yeast, rye flour, 2 cups whole wheat flour, salt, and sugar to oat mixture. Pour water over the top. Cover; let stand in a warm, draft-free place until bubbly, about 45 minutes. Stir batter down; cover and let stand again for 30 minutes. Grease a large bowl; set aside.
Stir batter down; stir in enough remaining whole wheat flour to make a soft dough. Turn out onto a well floured board; knead 10 to 15 minutes until dough loses its stickiness and becomes smooth and elastic. Place in prepared bowl; grease top lightly. Cover; let rise in a warm, draft-free place until doubled, about 1-1/2 hours.
Spray a large baking sheet with non-stick vegetable spray. Punch dough down; knead briefly. Divide dough in half; shape into 9x5-inch ovals. Place on prepared baking sheet; grease tops lightly. Cover; let rise until doubled, about 30 minutes.
Preheat oven to 325°F. Brush tops of loaves with egg white mixture. Bake 30 to 40 minutes or until loaves sound hollow when lightly tapped. Remove from baking sheet; cool completely on a wire rack.
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