2 cup boiling water
1/2 cup whole-wheat kernels, or wheat berri, es
1/2 cup warm water
1 tbsp sugar
2 package 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
1 instructions
1 pour:
2 cup boiling water
1 over:
1/2 cup whole-wheat kernels, or wheat berri, es,
1 (available in health food stores)
1 allow to stand for an hour or two t, o soften the berr
1 proof the yeast as follows:
1/2 cup warm water
1 tbsp sugar
2 package active dry yeast
1 while the yeast is proofing, combin, e in a bowl:
1/3 cup rye flour
1/3 cup whole-meal, whole-wheat flour
3 cup white flour
1 drained wheat kernals
1 tbsp salt
1 add:
1 proofed yeast mixture from above
1 cup warm milk
1 cup warm water
1 (note that you may use the water th, at was used to so
1 wheat berries.)
1 knead well, adding additional:
1 white flour
A Recipe for
Mrs. Elizabeth Ovenstad's Bread
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
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Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
This Recipe for Mrs. Elizabeth Ovenstad's Bread is one of thousands in the Recipes-to-go Bread Cookbook.
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The belly rules the mind. |
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This is a recipe for Mrs. Elizabeth Ovenstad's Bread from the recipe cookbook of Recipes-to-go (Bread)
Food Tip |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
Never eat more than you can lift. |
| Miss Piggy |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
Rice is born in water and must die in wine. |
| Italian Proverb |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
Another recipe from James Beard's book, "Beard On 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.
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. I am not so sure, as
this was a very willing bread dough. Then again, I almost always
rise my bread in a Microwave oven anyway.
As to baking, this bread requires about 1 hour in a 400ø F. oven.
This bread should have a good crunchy crust.
I have made this loaf without the wheat berries, as the crust and
bread is delightful without the berries, and some members of the
family refer to soft berries as "erasers" and hard berries as "rocks"
~ refusing to eat bread with either. However, with a bit of
practice, you will be able to use the wheat berries at the right
point so they will be neither "rocks" or "erasers".
Posted originally by Mike Avery
Serves: 6
Mrs. Elizabeth Ovenstad's Bread Recipe brought to you by Recipes To-Go