Norwegian Bread
- Rye and coarse milled wheat
- Fine wheat
- Salt
- Sugar
- Syrup
- Yeast
Hi. I am a Norwegian maritime chef... and I enjoy baking.
In Norway, we prefer mostly coarse, dark bread for daily use. I bake bread with 2/3 parts rye and coarse milled wheat and 1 part fine wheat, salt, sugar, syrup and yeast. I let the dough ferment for one hour before kneading and forming the dough to fit a form or I lay them together, side by side, in a big form. Then I grease the side with olive oil so they don't stick together.
I let them rise until over the rim before I put them in the oven, on the bottom rack, at 392°F. After 10 minutes, I throw in a small cup of hot water on the bottom of the oven and turn down the temperature to 180° and bake the bread for 1 hour.
All the best from Bjørn Barstad
In Norway, we prefer mostly coarse, dark bread for daily use. I bake bread with 2/3 parts rye and coarse milled wheat and 1 part fine wheat, salt, sugar, syrup and yeast. I let the dough ferment for one hour before kneading and forming the dough to fit a form or I lay them together, side by side, in a big form. Then I grease the side with olive oil so they don't stick together.
I let them rise until over the rim before I put them in the oven, on the bottom rack, at 392°F. After 10 minutes, I throw in a small cup of hot water on the bottom of the oven and turn down the temperature to 180° and bake the bread for 1 hour.
All the best from Bjørn Barstad