Nordic Nut Bread (Norway) Whole Grain

Category: Yeast bread
Kitchen: Norwegian
Nordic Nut Bread (Norway) Whole Grain

Ingredients

1.8 tsp dry yeast (For French mode 1.5 - 1.7)
200 g whole flour
135 g of premium flour (I took 85 g of millet flour + 50 g of semolina)
65 g peeled rye flour
1.5 tsp. salt
1 tbsp. a spoonful of fructose (sugar)
1 tbsp. panifarin spoon
1, 8 tsp malt
1 tbsp. spoon of peanut rust. oils
300 ml of Narzan (if there is no mineral water, you can take warm, but not boiled !!! plain water) (For the French regime, 280-290 ml of water)
50 g chopped walnuts in a dough and 30 g whole kernels for garnish.
For greater splendor, you can add 2 tbsp. tablespoons of potato flakes + 2 tbsp. tablespoons of water (equivalent to 60 g of mashed potatoes) or replace the water with potato broth.
You can take any vegetable oil, nuts can be omitted or replaced with seeds.

Cooking method

  • I put it on the French mode, rye shoulder blade. In the middle of the batch, I added chopped walnuts, helped to mix with a silicone spatula. After the end of the kneading, she smeared her hands with olive oil, took out a bun. Very gently, trying not to press, gave it a smooth ball shape. She took out the spatula and returned the bun to the bucket. Proofing time according to the program 4 hours 5 minutes, Baking time 55 minutes ... We are waiting ...
  • Five minutes before the start of Baking, greased with an egg and laid the kernels of nuts on top ...
  • Nordic Nut Bread (Norway) Whole Grain
  • The bread was baked more than once ... Add 280 ml water immediately to the dough, and prepare 20 ml just in case, if it becomes necessary to add to the bun ... The convexity of the roof depends on the correct amount of water ... This is a photo from an old ... Now I have already learned how to correct the bun ...
  • I'm scouring the Internet, and this is what I read:
  • In order for the bread to come out lush, you need a good mood - you need, at least, a couple of days not to quarrel with anyone.
  • And the taste of the bread is exceptional ... Even the capricious son-in-law liked it, but my daughter and I are just delighted ... The crispy crust combined with tender crumb, nuts come across ... Yummy !!! I think that my husband will not refuse ... Bon appetit !!! May it be just as tasty for you !!!

The dish is designed for

For one loaf for 4-6 people

Time for preparing:

40 minutes + 1 hour proofing of the dough Baking: 45 minutes

Note

I bought a wonderful book: BUNS AND BREAD AT HOME (recipes from around the world). The only BUT - all recipes are for the oven. But the recipes are so wonderful that I really want to try to adapt them for HP ... Since - I am a novice baker, and over time I have a hard time right now - I will quietly expose recipes from the book ... Suddenly, someone will be honored to bake earlier ...
Nordic Nut Bread (Norway)

Nutritious and deliciously delicious bread has been known for a long time. The original recipe allows for a long time to rise. Although a modern version is proposed, the result is very close to the traditional original.

Gypsy
The roof could have collapsed from a large number of large nuts.
Alexandra
Gasha, and you try to bake in the oven, in a preheated ceramic or cast-iron dish - 30 minutes. under the lid at 240 and another 15 min at 225 without the lid.

Lush bread without any panifarin
I even bake 100% whole grains and in different proportions with white wheat and rye.
And instead of walnuts, I use pecans, add more dried cranberries

CranPecan3.JPG
Nordic Nut Bread (Norway) Whole Grain
Gasha
Quote: Alexandra

You try to bake in the oven, in a preheated ceramic or cast iron pot - 30 minutes. under the lid at 240 and another 15 min at 225 without the lid.
And instead of walnuts I use pecans.

Alexandra, I'm not mentally ready to bake bread in the oven yet ... I'm afraid ... But I'm carefully studying your recipes .. thanks ... In the future I will definitely try.

The problem is that I have a very old, poorly working oven ... One of the reasons for buying HP was this one ... So I still try to adapt the recipes to the oven ... Now it's more important to me ...

Cast iron cookware with a lid ... a large stewpan will do ??? or is it better smaller? And I just read about pecans ... did not come across ... Why are they better than walnuts or almonds ???
Alexandra
Gasha,

Any large deep cast iron saucepan with a lid will work. There should be no plastic or wood on the handles and lids - everything is cast iron
It seems to me a little tastier in ceramic, but after the wet dough burst my baking dish made of Tuscan clay, I bought myself a French roaster Croisette and bake in it. Somewhere in Temko, I hung out a photo on baking dishes.

Why be afraid? The maximum temperature probe is needed to determine the readiness of the bread (95 degrees). I bought it for meat.
In the oven, the roof will not collapse under any circumstances, the oven loves wet dough - there will be more holes and the bread is fluffier.
Pecans are similar in taste and appearance to walnuts, but much softer. I can't eat walnuts - my tongue hurts right away, my teeth become sore. And the pecans are great.
kava
Can you bake bread in the oven in a heat-resistant glass mold? And if so, then sprinkle it with flour before baking or not?
Alexandra
kava,
Can
Admin prints - look at her photo

I put the bread for the last proofing in a regular bowl on baking paper and transfer it to a hot pan right on it. It's much better that way. And I recommend to you
Admin
Quote: kava

Can you bake bread in the oven in a heat-resistant glass mold? And if so, then sprinkle it with flour before baking or not?

Brush the mold thinly with vegetable oil and scatter a drop of flour over it
Luysia
Quote: Gasha

I bought a wonderful book: BREADS AND BREAD AT HOME (recipes from around the world). The only BUT - all recipes are for the oven. But the recipes are so wonderful that I really want to try to adapt them for HP ... Since - I am a novice baker, and over time I have a hard time right now - I will quietly expose recipes from the book ... Suddenly, someone will be honored to bake earlier ...

I have this book in electronic form. If you need I can give you a link. I also do not dare to do this translation for HP myself - experience is not enough.
Sveta
Luysia, please give me a link !!
Luysia
Sveta , here's a link:

🔗

Tell us about the experiments, I hope?
Sveta
Thank you! Of course I will
Crochet
I also have such a little book, some of it has already been tested, so far mostly only baked buns.
Elena Bo
Girls, let's not forget. Here we discuss the recipe. We have a separate topic for books. Go there, please.
Gasha
Afterword to the recipe:

Finally, my husband-gourmet came from the shift !!! For a long time she tried to persuade me to try a piece of bread ... I tried it ... I made the edge of a house, and gave out: "Wow, it's very tasty!" Then he chewed a little more, and graciously allowed him to bake such bread and more ...
Gasha
Alexandra, please answer, why is the bread baked first under the lid? And if my oven is antediluvian, and switching the temperature is a problem, then how to bake? But can this trick with the lid closed can be used when baking any bread? And rye too?
Alexandra
Gasha,
A steam humidification effect is created. In a very hot, closed space, a saucepan that is wet (humid - the wetter the better) dough produces a lot of hot steam. As a result, crispy crust and excellent porosity - the more dough the sea is, the bigger the holes.
Of course. this is a general principle for bread, incl.rye - I hung out several experiments with photos.

It is advisable to somehow reduce the temperature ...
Gasha
AlexandraThank you very much for your prompt and detailed reply ...
The question now is how to reduce this very temperature? I really want everything to work out ...
Alexandra
Gasha,

Involve the male population at home to repair the stove

That's all that comes to my mind.
I used to have a simple stove given by a friend with a no-nonsense oven, temporarily before the repair. Her husband spun it up, cleaned it - then I not only baked in it, but did everything in general, even simmered soup in a cauldron
Gasha
Alexandra,
Involve the male population at home to repair the stove

Sasha, unfortunately, our male population is not in this area ... We must look for other ways ... Have you heard about the brick to the bottom? They say it evens out the temperature well ...

Of course. this is a general principle for bread, including rye - I hung out several experiments with photos

Half a day today I'm poking around in the forum, I can't find these photos ... Can you help with links?
Gasha
Alexandra, THANK YOU!!! What did I do without you ???
sgf45
And I brought THANKS to Gasha Makar for the Norwegian bread. True, I did not add nuts (there was no at that time) and canceled rye flour (we are not very good at it!), Instead of rye I increased the amount of wheat flour, and everything else was according to the recipe. Baked on the "Diet" (Whole Grain) mode.
We have a 92-year-old long-liver in our family. So she said that the taste of bread "as it used to be in the Soviet Union." This is the highest score !!!!!
The appearance of the fry was disappointing, I did not correct the dome before baking, but naturally, it did not affect the taste. So, Galyunya, thank you from our whole family !!!!!!!
Gasha
sgf45, and thank you, Allochka, for baking this recipe ... I'm so glad that I liked the bread ... Eat to your health !!!
sgf45
Galyun, I often bake it now. And I tried it with nuts. When baking with nuts, I add walnut oil. I can't say that the taste changes a lot, but, of course, there is a nutty flavor. So this bread is now in the category of our favorites.
Gasha
sgf45 , Scarlet, very nice to hear ... Walnut oil is expensive, but I add peanut to all wheat breads ... We like it ... And what kind of flour do you use?
Leska
Gasha , and instead of butter, I add pine nut oil to this bread. Taste and aroma
Gasha
Leska , shmysh - what are you doing with nuts? Do you wrinkle?
Leska
No, I buy ready-made
Gasha
Leska, Marish, did you bake with rye flour? On prescription? And what kind of roof does the bread have?
sgf45
Quote: Gasha

sgf45 What flour do you use?
Gasha, for this whole grain bread she took French, wheat take or Sokolnicheskaya, or Nordic.
Now I bought a whole "Belovodye", but so far I have not baked with it.
Leska
Gasha,

I baked northern bread last time with minor changes: seeded rye flour (peeled off!), brown sugar - 1.5 tbsp. l., 1.5 tbsp. l. panifirin, 2 tbsp. l. malt, instead of butter - 2 tbsp. l. ground cedar cake. The French mode, after the formation of the kolobok, pulled out a spatula and no longer looked into the stove. Did not grease or sprinkle with anything. The roof didn't sink. The bread is delicious! Prepare new recipes !!!
Gasha
sgf45, Leska, girls, thanks for the detailed answers !!!

Marish, let's come up with a cho-thread ...

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers