Norwegian whole wheat bread from The Great Scandinavian Baking Book by Beatrice Ojakangas

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Notes about this recipe

  • Yildiz100 on March 14, 2019

    I used 1 pack of yeast as I think our packs might be bigger than U.S. ones. Was definitely enough. I could only get a flour that was 25% whole wheat, so instead of 2 cups ww and 4 cups bread flour, I used 3 and 3. Still quite light. For molasses, I used half ljus sirap and half molasses. Had no discernible molasses flavor but a nice sweetness. In future I will try to get a more pure whole wheat for a browner bread and will use just molasses (or mörk sirap) for a more distinctive molasses taste. As for bake time, I baked it for the max suggested 40 mins and I would say they were a tiny bit under done. Bake 45 mins or maybe to internal temp of 93 c next time. The one in my larger loaf pan had a pale bottom. Maybe make half recipe so I only need my smaller loaf pan next time.

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