What I wouldn't give for a nicely toasted slice right now. Change ), You are commenting using your Google account. … or cured meats such as Pastrami or corned beef. It was passed on to Tom by the lovely Emma at work as her favourite bread recipe (she’s not a floozy, by the way). It looks so gorgeous and healthy, how can it be so easy? The bread-maker assumed position. Combine  2 1/4 cups of wholemeal flour, 1/3 cup rye flour, 1 sachet of instant yeast, 1/4 cup rolled oats (not instant), 6 tablespoons of seeds (I used a combination of sunflower, pumpkin, and flax), and 1 tablespoon of salt. What a fantastic looking bread, Rosa! I hope you'll get a better result next time....Cheers.VALERIE: I'm so sorry to hear about that! Norwegian Crisp Bread | Knekkebrød and similar crisp bread is a popular dry bread most commonly made with rye flour. Sounds fantastic with smoked salmon, and I love the seeds on top! I tried eating the end piece before passing judgment and I'm sorry to say it was terrible.This recipe is from a cookbook by Nigella Lawson... makes me wonder if it was ever pretested. When the loaf begins to get nice and brown, take it out of the oven, run a butter knife along the sides of your pan and let rest for 5 minutes, then carefully remove the b, As I had no wheatbran or wheat germ, I used 3 tbs sunflower seeds, 3 tb. a wonderful piece of bread, and lovely photos, cheers! Scandinavians are some of the world’s biggest consumers of cardamom, that exotic spice that made its way to the Nordic countries from the Middle East centuries ago. Absolutely gorgeous bread.Sam, J'aime beaucoup les pains bien denses. I like to think of myself as an adventurous and daring cook/baker. Dissolve yeast in 1/2 cup lukewarm water and let stand 15 minutes. credit and link to recipe on this site. This Nordic-style treat can only be found beneath the grassy roofs of the Kringla Bakeri Og Kafe within EPCOT’S Norway Pavilion. ( Log Out /  But remember, you are not the first to pass this way. Enter your email address to follow this blog and receive notifications of new posts by email. DIRECTIONS. 1. I'd never imagined something so delicious could be so simple. Sorry, your blog cannot share posts by email. This recipe is for a whole wheat bread, which from what I’ve read, is very popular in Norway. As a typical bread-loving Norwegian, it can be difficult to live in a country that is protein obsessed and deathly afraid of carbs. :-)Cheers. Mi prendo una nota della ricetta:) GrazieBacione. I am so sorry to hear that you bread didn't turn out as well as mine. The balls were given to me as a gift in… Rosa, I'm sorry you've been so tired, but I have to admit, I love when you drag yourself into the kitchen. :) I dont know if I have any rye flour, but I could probably just sub it? Makes one medium-sized loaf. this looks yummy! Oh Rosa...it's really fabulous to have foodie friends like you who is thinking magic for herself on a lazy day...and then turns around and shares the recipe with people like myself who seeks this type of no-fuss bread.The loaf turned our stunningly gorgeous and of course those pics lure us right into your world ;o)Enjoy as much great weather as you possibly can...have a great weekend.Ciao for now,Claudia. When my husband became a minister for a church in an area populated with Norwegians, my father-in-law was delighted because I had easy access to recipes he enjoyed as a child. 2. This must be the simplest bread recipe I came across! It was passed on to Tom by the lovely Emma at work as her favourite bread recipe (she’s not a floozy, by the way). *For use with Pillsburys Best Self-Rising Flour, omit salt. This is actually the third recipe I have here on my blog for Rye Bread, but I simply just like it so much that I need different variations of this bread. :-( I am not sure if I stirred too much, or.. is that really enough yeast? Northern delights from Scandinavia and the Nordic countries: Norway, Sweden, Finland, Denmark, Iceland. I could have lived on this when I was in Norway. Roll out very thin with grooven rolling pin and bake slowly on an ungreased electric griddle, or in a moderate oven, 325 to 350 degrees. It looks lovely and I love all the seeds. Awww that bread looks lovely!!! All written contents (text as well as recipes) and photography on this blog are copyrighted unless otherwise indicated. That bread rises in the oven for 30 minutes at 100° C and then bakes at 175° C. Did you let it rise before you put it in the oven? The bread-maker assumed position. Thanks for the recipe! 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