Mrs. Elizabeth Ovenstad’s Bread

This rustic Norwegian-style bread, inspired by James Beard's time in Oslo, delivers a deeply satisfying, hearty crumb with a beautifully crunchy crust. The dough incorporates soaked whole-wheat kernels for added chew and nutrition, while rye and whole-meal flours provide robust, earthy flavors. The result is a wholesome, artisan-style loaf that pairs perfectly with soups, cheeses, or butter for breakfast. Ideal for weekend baking, this recipe yields two large loaves that are perfect for sharing or freezing for later. It's a rewarding project for bakers looking to elevate their homemade bread game with traditional techniques and wholesome ingredients.

Cooking Method: Baking, Boiling, Microwave, Steaming

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 2

Calories: 140

Dietary: Vegan

Description

This rustic Norwegian-style bread, inspired by James Beard's time in Oslo, delivers a deeply satisfying, hearty crumb with a beautifully crunchy crust. The dough incorporates soaked whole-wheat kernels for added chew and nutrition, while rye and whole-meal flours provide robust, earthy flavors. The result is a wholesome, artisan-style loaf that pairs perfectly with soups, cheeses, or butter for breakfast. Ideal for weekend baking, this recipe yields two large loaves that are perfect for sharing or freezing for later. It's a rewarding project for bakers looking to elevate their homemade bread game with traditional techniques and wholesome ingredients.

Directions

1
Pour the boiling water over the wheat berries. Let them stand for 1 to 2 hours to soften.
2
In a small bowl, combine the warm water, sugar, and active dry yeast. Let stand for 10 minutes until foamy.
3
In a large mixing bowl, combine the rye flour, whole-meal flour, white flour, the drained wheat berries, and salt.
4
Add the proofed yeast mixture, warm milk, and warm water (you may use the water used to soak the berries) to the dry ingredients.
5
Knead the dough well, adding additional white flour about 1/2 cup at a time until the dough is smooth and elastic. You may need to add up to 3 more cups of flour.
6
Form the dough into a ball, place it in a greased bowl, turn to coat, and cover.
7
Allow the dough to rise in a warm place until doubled in size, about 1 hour.
8
Punch down the dough and knead for 10 minutes.
9
Cut the dough into two equal pieces and form into loaves.
10
Place loaves on a baking sheet or in pans and allow to rise again until puffy, about 30-45 minutes.
11
Preheat oven to 400°F (200°C).
12
Bake the loaves for about 1 hour, or until the crust is deep golden brown and the bread sounds hollow when tapped.
13
Cool on a wire rack before slicing.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 140kcal

% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.3g2%
Cholesterol 2mg1%
Sodium 180mg8%
Total Carbohydrate 28g10%
Dietary Fiber 2.5g10%
Sugars 3.5g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bread, norwegian, whole wheat, rye, wheat berries, artisan, homemade, yeast, crusty, hearty, traditional, loaf, soaked grains, rustic, international, vegan, baking, fermentation

Read it online: https://www.chefs-mate.com/recipe/mrs-elizabeth-ovenstads-bread-2/