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Landbroed (Norwegian Bread)

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“I found this on reciperascal.com. I'm posting it for ZWT 6. Norway Scandinavia Note: Prep time does not include first rising.”
READY IN:
1hr 25mins
SERVES:
24
YIELD:
4 loaves
UNITS:
US

Ingredients Nutrition

  • 12 cup fresh yeast
  • 3 tablespoons oil
  • 1 12 teaspoons salt
  • 3 cups rye flour (coarsely ground)
  • 1 cup wheat bran (or 1 cup wheat germ)
  • 3 13 lbs all-purpose flour (you need more)

Directions

  1. 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.
  2. Put them in the oven at 425* for 35-50 minutes.
  3. 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.

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