Norwegian Lingonberry Nut Bread Recipes

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.

LINGONBERRY BARS

Steps:

• Preheat oven to 350 degrees. Spray a 9x9 baking pan or line with parchment.
• Combine all ingredients together, except for lingonberry preserves. Mix on low speed until crumbly. Set aside one cup of crumb mixture.
• Press remaining crumb mixture onto bottom of prepared pan. Spread the preserves evenly. Crumble rest of mixture over the preserves.
• Bake approximately 45 minutes or until lightly browned. Cool and cut into desired servings.

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.

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.

LINGONBERRY CAKE - NORWAY

Steps:

• Preheat the oven to 400 degrees F.
• Combine flour, sugar, and baking powder, then cut in the butter with pastry blender.
• Add the egg and mix well.
• Fold in the lingonberry preserves.
• Spread into a greased 8x12 inch pan.
• Combine the streusel ingredients, and
• spread it over the batter.
• Bake 25-30 minutes, until golden. Cool in the pan.
• Lift out a quarter or half of the cake, and cut into slices. Continue with portions in this way.

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.