Rye bread from Oslofjord, Norway

Rye bread

Enough for 4 breads

Mix together pumpkin seeds, linseed, sunflower seeds, wheat , salt and water or beer and let it swell overnight.

Mix all the ingredients togheter in a kneader or kitchen machine at low speed for 30 min. Divide the dough up in 1000g chunks and place chunks in greased bread forms. If you want a really good taste to the breads you can let the forms stand in the refrigerator or a cold room for 4-5 days. They will taste better due to a natural acidification process. Use organic flour if possible. Let the breads raise in a steam cabinet at 38 degrees for about 1.5 hours. Or until it reaches the edge of the form.

Preheat oven to 240 degrees and insert breads. After 5 min, reduce the heat to 190 degrees. After 30 minutes, take the bread out of the mold and bake further for 5-7mins so you get a crispier crust. Cool on a grate.
Ingredients:
1000g mixed cores for example pumpkin seeds, linseed, sunflower seeds, wheat or similar
45 g salt
1000 g of water or beer

750g sifted flour
300g sifted rye
300g wholemeal rye
625 g water
250g fromage fraise
50 g malt syrup
5 g fresh yeast

The recipe is from:
Grøndalen Gårdsmeieri
Grøndalsveien 17
1929 Auli
Norway
[email protected]
www.nyr.no

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