Mrs. Elizabeth Ovenstad’s Bread
Description
This rustic bread recipe, originally learned by James Beard in Norway, delivers a deeply satisfying, hearty loaf perfect for everyday meals. The dough is enriched with soaked wheat berries, which add a pleasant chew and nutty flavor, while the combination of rye and whole wheat flours provides a rich, earthy profile. The result is a bread with a sturdy, crunchy crust and a soft, flavorful interior. It pairs beautifully with soups, stews, or simply spread with butter and jam.Directions
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Place the wheat berries in a heatproof bowl and pour the boiling water over them. Cover and let soak for at least 1 hour, or until softened but still firm.
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In a small bowl or measuring cup, combine the warm water, warm milk, and sugar. Sprinkle the active dry yeast over the mixture and stir gently to dissolve. Let stand for 10 minutes until foamy.
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In a large mixing bowl, combine the rye flour, whole-meal flour, and about 3 cups of the white flour. Add the salt and mix well.
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Drain the soaked wheat berries, reserving the soaking liquid if desired (though the recipe suggests using fresh warm water/milk for the yeast). Add the drained berries to the flour mixture.
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Pour the yeast mixture into the flour and berry mixture. Mix until a shaggy dough forms.
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Gradually add more white flour, one half cup at a time, kneading the dough as you go. Continue kneading by hand or in a stand mixer for 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. You may need to add up to 3 more cups of flour depending on the humidity and flour type.
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Form the dough into a ball and place it in a lightly greased large bowl. Turn the dough to coat with oil, cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
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Punch down the dough to release air bubbles. Turn out onto a lightly floured surface and knead briefly for 2 minutes.
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Divide the dough into two equal pieces. Shape each piece into a loaf and place on a parchment-lined baking sheet or into greased loaf pans.
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Cover the loaves loosely and let rise again until nearly doubled, about 45 minutes to 1 hour.
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Preheat the oven to 400°F (200°C).
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Bake the loaves for 45 to 50 minutes, or until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.
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Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing to allow the crumb to set.
Nutrition Facts
Servings 3 cups
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0.3g2%
- Sodium 150mg7%
- Total Carbohydrate 22g8%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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