Norwegian Herb Nut Bread Recipes

NORDIC 'STONE AGE' NUT AND SEED BREAD

Steps:

• Combine all nuts and seeds in large bowl.
• add salt, olive oil and eggs.
• stir well to combine.
• spoon into parchment lined load pan; pressing down and flattening the top.
• bake at 325 for one hour.

NORDIC SEED AND NUT LOAF

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 900g/2lb loaf tin and line with non-stick baking paper.
• Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon.
• Pour the mixture into the loaf tin and bake for 45-50 minutes, until golden brown and firm in the centre.
• Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely.
• Slice into thin slices to serve.

NORWEGIAN HERB-NUT BREAD

Steps:

• In a small bowl, dissolve the yeast in the water and let stand until it is spongy.
• In a large warm mixing bowl, pour the hot milk over the sugar, butter, salt and herbs; stir to melt the butter.
• When mixture cools to 110F -115F, stir in beaten egg and yeast mixture.
• Gradually add about half of the flour, stirring first with a wooden spoon or dough hook if using an electric mixer.
• Mix in the nuts.
• Add just enough flour to make a soft, nonsticky dough.
• Turn out on a lightly floured surface, knead until the dough is satiny.
• Lightly oil a large, warm bowl and place the dough inside, turning once to cover with oil.
• Cover with a clean kitchen towel and let stand in a warm place (80F) until it has doubled in size, about 1 hour and 10 minutes.
• Knock the dough back and shape into a loaf.
• Place in a buttered or oiled bread loaf pan and again set in a warm spot until it doubles in size, about 45 minutes.
• Bake at 375F about 30 minutes or until the loaf is brown and sounds hollow when thumped with your fingers.
• Turn out to cool on a wire rack.
• Slice thickly and store in a plastic bag to keep it moist.

NORWEGIAN KNEIP BREAD

Steps:

• Mix all dry ingredients together.
• In a bowl heat 1 1/2 c milk and 1 1/2 c water; add margarine till melted.
• Heat 1/2 c milk and 1/2 c water just till slightly warm then add yeast.
• Add wet ingredients to dry a little at a time; mix after each addition of wet ingredients.
• Flour table; place dough on flour and then knead for at least 10 minutes.
• Place dough in a large greased bowl and put in a warm place.
• When double in bulk, turn out on floured table and knead 5 minutes.
• Divide into 3.
• Place in greased loaf pans.
• Let stand in warm place till doubled.
• Bake 45 minutes at 400°F.

NORWEGIAN LINGONBERRY NUT BREAD

Steps:

• Combine the first 4 ingredients and set aside.
• Use a mixer to blend the remaining ingredients, except the nuts and berries.
• Blend in the flour mixture until the flour completely disappears.
• Then, stir in the nuts and berries.
• You now have two options:.
• Option 1: Make a loaf by pouring the batter into a well-greased 9" X 5" X3" loaf pan, and bake at 350 degrees for 1 hour
• Option 2: Make muffins by pouring the batter into 18 paper-lined 2 3/4 inch muffin cups, and bake at 350 degrees for 30 minutes.

NORWEGIAN WHEAT BREAD

Steps:

• Butter 2 loaf pans.
• Preheat oven to 350.
• Heat the milk and the butter until scalding.
• Pour into large mixing bowl and let cool to lukewarm.
• Stir in the yeast.
• Sift together 7 c of the flour,the sugar, cardamom and salt.
• Add the above to the milk mixture, mixing well.
• Turn dough out onto floured surface and knead as much of the.
• remaining 1 c flour as needed, into the dough.
• The dough should be elasticky, and not sticky.
• Place in a buttered bowl and brush with melter better.
• Cover with plastic wrap or a towel, and let rise until double.
• Punch down.
• Let rest 10- 15 minutes.
• Divide dough in half, knead lightly and shape into loaves.
• Place in loaf pans, cover and let rise until double.
• Bake 30 minutes.
• While warm, brush with melted or soft butter.