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
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
Never eat more than you can lift. |
| Miss Piggy |
Food Tip |
This Recipe for Mrs. Elizabeth Ovenstad's Bread is one of thousands in the Recipes-to-go Bread Cookbook.
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
If you enjoy this Mrs. Elizabeth Ovenstad's Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
This is a recipe for Mrs. Elizabeth Ovenstad's Bread from the recipe cookbook of Recipes-to-go (Bread)
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Food Tip |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
Food Tip |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
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