Recipe: Mrs. Elizabeth Ovenstad's Bread

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.