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
Great eaters and great sleepers are incapable of anything else that is great. |
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Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
Cheese - milk's leap toward immortality. |
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This Recipe for Mrs. Elizabeth Ovenstad's Bread is one of thousands in the Recipes-to-go Bread Cookbook.
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If you enjoy this Mrs. Elizabeth Ovenstad's Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
This is a recipe for Mrs. Elizabeth Ovenstad's Bread from the recipe cookbook of Recipes-to-go (Bread)
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
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