Sunnmørsbrød is hearty Norwegian bread. A classic robust bread with a crispy crust and soft and moist on the inside. The great thing with this bread, is you don’t have to let the dough rise twice and it needs resting only once. So this saves time. Rye flour is somewhat hard to work because it makes a very sticky dough, but you will find the extra effort worth it. A hearty healthy full-grain bread. 🍴
🌺Sunnmørsbrød Recipe🌸
1 packet dry yeast
3 1/2 cups luke warm water
1/4 cup oil
1/4 cup maple syrup
1 tbsp. sugar
1 tsp. salt
4 1/4 – 4/ 3/4 cup all purpose flour
1 1/4 cup rye flour
1 1/4 cup whole wheat flour
1/2 cup oats
Directions:
Pour the yeast, water, oil, sugar, salt and maple syrup into a bowl of a stand mixer.
In a separate bowl combine the all purpose flour, rye and whole wheat flour and oats and let sit for about 15 minutes.
Then add the flour mixture to the milk mixture in the mixer and start kneading the dough with a dough hook for about 10 minutes.
Finally knead the dough a little by hand and divide it. Place approx. 2/3 of the dough in a round cake pan and 1/3 in a bread pan. Cover the dough and leave it to rise for approx. 1 hour before you bake it in a preheated 400F oven.
It takes approx. 45 min. for the bread pan and 1 hour for the cake pan. As always, play around with baking time, but 400 F degrees should do it. 🌼
The Norwegian bread should be crispy on the outside, soft and light on the inside, and a beautiful brown on top. Enjoy the Norwegian bread for an open face sandwiches, breakfast or as an evening snack. 🍴 ☕
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