Mrs. Elizabeth Ovenstad's 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.

(6 servings)

2 cups Boiling water
1/2 cup Whole-wheat kernels, or wheat berries

1/2 cup Warm water
1 tbsp. Sugar
2 packages Active dry yeast

1/3 cup Rye flour
1/3 cup Whole-meal, whole-wheat flour
6 To 7 cups white flour
1 tbsp. Salt
1 cup Of warm milk
1 cup Of warm water Pour: 2 c Boiling water Over 1/2 c Whole-wheat kernels, or wheat berries,(available in health food stores). Allow to stand for an hour or two to soften the berries.

Proof the yeast as follows:

1/2 cup Warm water
1 tbsp. Sugar
2 packages Active dry yeast

While the yeast is proofing, combine in a bowl:

1/3 cup Rye flour
1/3 cup Whole-meal, whole-wheat flour
3 cups White flour
Drained wheat kernels
1 tbsp. Salt

Add:

Proofed yeast mixture from above
1 cup Warm milk
1 cup Warm water

(Note that you may use the water that was used to soak the Wheat berries.)

Knead well, adding additional White flour 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. Let bread rise in the oven with the pilot light on and maybe put a bowl of hot water in the oven for more heat and steam.

As to baking, this bread requires about 1 hour in a 400° F. oven.