Free Recipe Mrs. Elizabeth Ovenstad s Bread

Recipe Type: Free Bread Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6

Ingredients for Mrs. Elizabeth Ovenstad s Bread Recipe

2 c Boiling water
Proof the yeast as follows:
1/2 c Whole-wheat kernels, or
1/2 c Warm water
-wheat berries 1
tb Sugar
1/2 c Warm water
2 pk Active dry yeast
1 tb Sugar
While the yeast is proofing,
2 pk Active dry yeast
-combine in a bowl:
1/3 c Rye flour
1/3 c Rye flour
1/3 c Whole-meal, whole-wheat
1/3 c Whole-meal, whole-wheat
-flour
-flour
6 To 7 cups white flour
3 c White flour
1 tb Salt
Drained wheat kernals
1 c Of warm milk
1 tb Salt
1 c Of warm water
Add:
INSTRUCTIONS
Proofed yeast mixture from
Pour:
-above
2 c Boiling water
1 c Warm milk
Over: 1
c Warm water
1/2 c Whole-wheat kernels, or
(Note that you may use the
-wheat berries,
-water that was used to soak
(available in health food
-the
-stores)
Wheat berries.)
Allow to stand for an hour
Knead well, adding
-or two to soften the
-additional:
-berries.
White flour

Mrs. Elizabeth Ovenstad s Bread Preparation

Another recipe from James Beard’s book, Beard On Bread . About this bread James Beard says, I learned to make this bread in Norway, at Mrs Ovenstad’s farm near Oslo. She bakes it twice a week, and though she resorts to heating the dough over steam for the second rising, it comes out beautifully. She is also a deft pastry cook and gardner, and loves to eat. (2 large Loaves) about 1/2 cup at a time. You may need to add 3 more cups, give or take a bit. Form into a ball, place into a greased bowl, turn and cover. Allow to rise until doubled in bulk, probably about 1 hour. Punch down and knead 10 minutes, then cut into two equal pieces, form loaves, and allow to rise again. You may elect to allow the bread to rise a second time in the bowl. If so, James Beard feels that the bread may need some help in the second rising, in the form of a bit of heat. I am not so sure, as this was a very willing bread dough. Then again, I almost always rise my bread in a Microwave oven anyway. As to baking, this bread requires about 1 hour in a 400ΓΈ F. oven. This bread should have a good crunchy crust. I have made this loaf without the wheat berries, as the crust and bread is delightful without the berries, and some members of the family refer to soft berries as erasers and hard berries as rocks – refusing to eat bread with either. However, with a bit of practice, you will be able to use the wheat berries at the right point so they will be neither rocks or erasers . Posted originally by Mike Avery

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