Date: Sun, 9 Nov 1997 14:44:15 -0500 (EST)
I made this for my husband the other day and just had to have a small slice!
The fragrance is wonderful, not to mention the flavor!
It's slightly adapted from Beard on Bread. I made it in the dough cycle of my
bread machine and then did one more rise in the oven and baked it.
Norwegian Whole Wheat Bread
2 packages of dry yeast (or 2 tb)
4 cups warm skim milk or oat milk
8 cups whole wheat flour
2 cups rye flour
2 cups unbleached flour
1 tb Dermeara sugar or Succanat or Florida Crystals
Throw it all in the bread machine set on dough and let it rip. Remove
to a bread pan sprayed with a light layer of cooking spray and cover
with plastic wrap. Do a second rise in a warm oven (about 1-2 hours)
and bake at 375o F for 40 minutes.
For those without a bread machine: Dissolve the yeast in 1/2 cup of the milk
or oat milk. Add remaining milk and stir in the salt and three flours. Knead
for about 10-12 minutes on a floured board. (This is a firm dough.) when done
kneading, put in a large bowl sprayed with a light layer of cooking spray.
Cover with plastic wrap and put in a warm place to rise.
When doubled in bulk, take out and knead for 2-3 minutes. Cut into 2 pieces.
Sprinkle a baking sheet with cornmeal and lay both pieces on it. cover and
let rise in a warm place until doubled in bulk. (about 2 hours-because this
is a firm-textured loaf.) Slash the top with 1-2 cuts. Bake in a 375oF oven
for 40-60 minutes. Cool thoroughly before slicing.