Whole Wheat Bread (Hvetebrod)
This is a Norwegian whole wheat bread. It has a wonderful texture with a nice touch of sweetness to it. This is fantastic with a touch of butter and salt, seared in a pan to make crostinis, or just torn off and eaten with some cheese.
Servings 2 loafs, 12 slices each
Calories 128kcal
Equipment
Ingredients
- 2 packages active dry yeast
- 2 cups water, warmed 105F to 115F
- 1/4 cup light molasses (also golden syrup)
- 1/4 cup white sugar
- 1 1/2 teaspoon salt
- 1/4 cup unsalted butter , melted. Plus some to brush on loaves after cooking
- 2 cup whole wheat flour
- 3 to 4 cups bread flour or unbleached all-purpose flour
Instructions
For the Dough
- In a large bowl, dissolve the yeast in the water. Let stand five minutes.
- Add the molasses, sugar, shortening/butter, and salt.
- Stir in the whole wheat flour.
- Add the bread flour one cup at at a time until the dough is stiff. Let rest for 15 minutes.
Kneading
- Sprinkle your planned workspace with a nice dusting of flour.
- Turn dough out onto the workspace.
- Knead the dough for about 15 minutes or until dough is smooth and springy.
- Wash bowl, grease it lightly, and add dough to the bowl.
- Turn over to grease the top of the dough lightly.
- Cover with a dish towel and let rise until it has doubled in size.
- Punch the dough down. Cover and let rise again until it has once more doubled in size.
Baking
- Punch the dough down again and divide into two equal parts.
- Shape each into a round or oblong loaf. Lightly grease two round cake pans or two 9×5-inch loaf pans. Place loaves in the pans. Let rise until almost doubled
- Preheat oven to 375°F
- Place loaves into the oven and bake for 30 to 40 minutes or until loaves sound hollow when tapped.
- Brush tops of loaves with melted butter.
- P.S. let the loaves rest for about 10 minutes before eating. This allows the bread to settle and solidify.
Nutrition
Calories: 128kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Fiber: 2g | Sugar: 5g
