Landbroed Norwegian Bread Recipes

RUGBROD NORWEGIAN RYE BREAD

Steps:

• Soften yeast in 1/4 cup warm water.
• Add brown sugar, milk, and water.
• Add 2 cups white flour; beat well; let double in bulk.
• Mix anise seeds and dark syrup in saucepan; bring to a boil; cook 1 minute; strain out seeds.
• Add butter; cool.
• When lukewarm, add rye flour, graham flour, and salt to the yeast mixture.
• Add grated orange zest; and knead on floured board, adding enough flour to make a stiff dough.
• Let rise until double in bulk.
• Divide dough into 4 parts; place each in well greased pan; let rise until double in size.
• You can brush the tops with a mixture of Karo syrup and water; put in caraway seeds in last knead.
• Bake at 350 degrees Fahrenheit for at least 1 hour. Some start with 425 degree Fahrenheit oven for first 15 minutes, then reduce heat to 350 degrees Fahrenheit.

TRADITIONAL NORWEGIAN FLATBREAD- FAST & NO MACHINE REQUIRED!

Steps:

• First, make your vegan buttermilk by placing the lemon juice in the soymilk and letting it sit for 10 minutes.
• Combine the whole wheat flour, all-purpose flour, oil, baking soda, and salt in a bowl. Mix well.
• Slowly add just enough "buttermilk" to make a stiff dough.
• Knead dough for 30 seconds on a well-floured surface, such as a board or tabletop.
• Roll a medium-sized handful of dough (about 1/4 cup worth) into a ball and then pat it down into a flat circle. Be sure to cover the remaining dough so it doesn't become too dry.
• With a floured rolling pin and on a well-floured surface, roll dough into a very thin 10-inch circle. (If dough is sticking to the surface on which you are working, dust it with more flour.).
• Place flatbread on an ungreased cookie sheet. (I would recommend using a 10" pie pan instead.) To make all your flatbread pieces the same shape and size, score the dough circles with a knife, making triangles, X's, squares, or whatever shapes you prefer. (After baking, the flatbread will be broken into pieces along the scored lines.).
• Bake at 350F for 8 to 10 minutes. Flatbread should be crisp and slightly brown around the edges. Cool on a wire rack and repeat with remaining dough.
• Break flatbread into pieces and serve plain or with desired topping, such as cheese, dips, or lingonberry preserves.

LANDBROED (NORWEGIAN BREAD)

Steps:

• Dissolve the yeast in lukewarm water. Mix the dry ingredients in a big bowl. Add oil and the yeast mix. Knead the dough well. You will probably have to add (quite a bit) more wheat to get the right consistency. Cover it and leave it to rise to twice its original size in a warm place. Knead the dough, and shape into 4 round loaves. Leave them to rise for about 30 minutes.
• Put them in the oven at 425* for 35-50 minutes.
• I usually add 1 teaspoons sugar to the dry ingredients. I also add sesame seed, rolled oats, flax seeds, sunflower seeds and/or wheat germ.