Norwegian Lingonberry Nut Bread Recipes

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 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.

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.

NORWEGIAN LINGONBERRY CAKE WITH STREUSEL TOPPING

Steps:

• Preheat oven to 400°F.
• Mix flour, sugar, cardamom and baking powder together well.
• Cut in butter with a pastry blender or with two knives.
• Beat the egg. Add into flour mixture and mix well.
• Spread the batter into a greased and floured 8x11 pan.
• Spread lingonberry preserves over batter.
• Sprinkle streusel topping over lingonberry preserves.
• Bake for 25-30 minutes or until golden.
• Cool in pan before serving.

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.