Norwegians enjoys bread/rolls, but not wet carton-tasting white loaves/rolls as used in e.g UK. Norwegian bread/rolls means tasty bread and thus an absolutely minimum of 75 % whole-grain flour., very often 90-100 %.
Our twins prepared about three hours ago tomorrows rolls in our home, planned to be enjoyed for breakfast, lunch and supper in a family of four (two aldults, two teen boys) together with cheese (brown Norwegian kind + Norvegia (Gouda-like)), cured salami-like sausage of goat/scrambled egg, liver-paste/picled beetroot, boiled mackerel minched in tomato sauce/cucumber slices, salted herring in mustard sauce/slices of hard boiled eggs, etc - and of course a slice of rutabage (Norways orange)\ + a small glass of orange juice + a spoon of cod liver oil to each for breakfas/sufficient of (Assam) tea/milk.for all meals.
In Norway two kinds of wholegrain wheat flour/graham flour are available in all grocery shops worth the name, coarsly grained (https://www.matoppskrift.no/bilder/bilder_store/12010.jpg) and finely grained (https://www.matoppskrift.no/bilder/bilder_store/12009.jpg, nicknemed “baby/toddler porridge flour”) Mix is completely to taste. We prefer 3:2 in favour of coarsly grained and quantiy of water is based upon that (finely grained require a little more water than coarsly grained) + the fact that our flour often has been stored for some time and thus is some dryer than average straight from shop. Wholegrain rye (also available courasly and finely grained inNorway) may be substitued by wholegrain barley and/or wholegrain wheat, oat bran with rolled oat.
Making the rolls is simplicity itself:
Evenng
Result to be about like https://i1.wp.com/detgladekjokken.n...rove-eltefrie-rundstykker-FB.jpg?w=1200&ssl=1 (personally I insist on eggs/scrambled eggs and NO tomatoes/green with the cured goat sausage/salami).
Our twins prepared about three hours ago tomorrows rolls in our home, planned to be enjoyed for breakfast, lunch and supper in a family of four (two aldults, two teen boys) together with cheese (brown Norwegian kind + Norvegia (Gouda-like)), cured salami-like sausage of goat/scrambled egg, liver-paste/picled beetroot, boiled mackerel minched in tomato sauce/cucumber slices, salted herring in mustard sauce/slices of hard boiled eggs, etc - and of course a slice of rutabage (Norways orange)\ + a small glass of orange juice + a spoon of cod liver oil to each for breakfas/sufficient of (Assam) tea/milk.for all meals.
In Norway two kinds of wholegrain wheat flour/graham flour are available in all grocery shops worth the name, coarsly grained (https://www.matoppskrift.no/bilder/bilder_store/12010.jpg) and finely grained (https://www.matoppskrift.no/bilder/bilder_store/12009.jpg, nicknemed “baby/toddler porridge flour”) Mix is completely to taste. We prefer 3:2 in favour of coarsly grained and quantiy of water is based upon that (finely grained require a little more water than coarsly grained) + the fact that our flour often has been stored for some time and thus is some dryer than average straight from shop. Wholegrain rye (also available courasly and finely grained inNorway) may be substitued by wholegrain barley and/or wholegrain wheat, oat bran with rolled oat.
Making the rolls is simplicity itself:
- Wholegrain wheat flour - 0.90 kg/2 lbs
- Wholegrain rye flour - 0.20 kg/7.5 oz
- Oat bran - 0.10 kg/3.67 oz
- Salt - 0.5 tablespoon
- Dried yeast - 1 (some large) teaspoon
- Water - 1ltr/1.05 (US)) quart
Evenng
- Combine all dry ingredients in a large bowl with lid
- Add (cold) water, combine by baking spoon until entierely mixed (but as little as possible)
- Put on lid, let stay for 11-12 hours (temperature 21-22/70-72 degrees C/F)
- Turn content of bowl to chilled surface richly covered with (finely grinded) wholegrain flour.
- Add some more flour, (1.5-2 oz), make an rectangle
- Turn edges against center and repeat twice.
- Make to a sausage, divide into 18-20 pieces.
- Make rolls, put on greased baking plate, cover with cloth and let rest for 35-40 mins (take a shower and read your Bible!) + while oven heats
- Heat oven to 250/480 degrees C/F (no hot air, heat from above/below)
- Put rolls in oven, (down), reduse immediately heat to 220/430 degrees C/F.
- Ready after 14-15 minutes, allow to cool before slicing/consuming .
Result to be about like https://i1.wp.com/detgladekjokken.n...rove-eltefrie-rundstykker-FB.jpg?w=1200&ssl=1 (personally I insist on eggs/scrambled eggs and NO tomatoes/green with the cured goat sausage/salami).
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