a celebration of Humans, Food, & Culture
BESTEMOR BREAD
Captured by The Recipe Hunters
The Bestemor recipe comes from a Norwegian grandmother's home kitchen. Bestemor translates to grandmother in English and her home recipe was shared with our friend Kristian who bakes the bread for his customers at Grünnerløkka Bakeri.
Nutty, coarse, and hearty; this bread will fill you up quickly, just as grandma intended!
300 g sunflower seeds
2 kg white flour
1 kg rye flour with whole grain of shell and all
80 g yeast (fresh solid yeast)
2 kg of wheat flour (coarse)
60 grams of salt
INGREDIENTS:
3. 5 L of water
RECIPE through pictures:
(hold mouse over image to see the accompanying instructions)
1. Combine all ingredients in a mixer.
2. Mix for 4 minutes on low speed and then 8 minutes on high speed.
3. After dough is mixed and does not fully stick to bowl, let the dough sit until it doubles in size. (about 60 min).
4. Knead the dough on a lightly floured surface by folding the dough repetitively and pressing down with the palms of your hands.
5. Let the dough sit and "de-stress" for 30 minutes while preheating the oven to 230 degrees C (450 F)
6. Place the dough into a lightly buttered pan
7. Take a razor and score some fun designs on the loaf. We made swirls, hearts and criss-cross patterns! Made with Love Tip: Scoring bread will guide the bread to expand at the areas which you cut, instead of naturally cracking from air pockets.
8. Once golden and crispy (approx. 50 minutes), take the loaf out of the oven and let it sit for 15 minutes before serving.
9. Enjoy with your loved ones!
Written INGREDIENTS:
-
80 g fresh solid yeast
-
2 kg white flour (only core of grain, not self rising)
-
1 kg rye flour with whole grain of shell and all
-
2 kg of wheat flour (coarse)
-
60 grams of salt
-
300 g sunflower seeds
-
3.5 L of water
Written RECIPE:
1. Combine all ingredients in a mixer.
2. Mix for 4 minutes on low speed and then 8 minutes on high speed.
3. After dough is mixed and does not fully stick to bowl, let the dough sit until it doubles in size. (about 60 min).
4. Knead the dough on a lightly floured surface by folding the dough repetitively, pressing down with the palms of your hands.
5. Let the dough sit and "de-stress" for 30 minutes while preheating the oven to 230°C (450° F)
6. Place the dough into a lightly buttered pan and into the oven
7. Once golden and crispy (approx. 50 minutes), take the loaf out of the oven and let it sit for 15 minutes before serving.
Written by The Recipe Hunters:
Anthony Morano, edited by Leila Elamine