Norwegian Kneip Bread
"This bread is great and I could not find it anywhere on the internet. I have two recipes; I will put the easiest recipe on. Please bear with me, I have not put a recipe on here before.
My aunt made this every week. I could have lived on this when I was in Norway."
photo by Outta Here
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
3 breads
- Serves:
- 10-12
ingredients
directions
- 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.
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Reviews
-
This is a very tasty bread with a nice chewy texture. Went great with soup. I cut recipe in thirds, but next time will make full recipe and freeze 2 loaves so I have some when I make soup during the winter! I used whole wheat flour and whole wheat bran. Couldn't find wheat berries, but will go looking for them next time. Made for Fall 2008 My-3-Chefs. -
Tried this recipe today for the first time but cut it in half. I used butter in place of margarine and added about 1/4 cup of molasses because I like that in my bread. I had some cracked wheat and a bit of Scotch oats so used that for 1 cup of the flour. Then I used various amounts of BFB, WW, & WWW flours. Tossed it all in my Kitchen Aid (dried first and mixed up), and then all the wet before I realized I should have added the wet in steps. However, it didn't do any damage. I let my KA run until all the dough was well-kneaded and when I put it on a floured board, I hardly needed any flour at all for the little hand kneading I did. I made 3 round loaves and cut Xs on the top. Turned out great. I have just tasted one little slice so far - but it was very good. I always slice my bread and freeze it and then thaw and use when I want to eat it. I am all for brown breads and my husband is a Wonder Bread person so the freeze/thaw method works best for me. I will be making this again. -
Could you please confirm what type of yeast you use for this bread recipe? Is it wet yeast cake or dry yeast granules?
