Landbroed (Norwegian Bread)

I found this on reciperascal.com. I'm posting it for ZWT 6. Norway Scandinavia Note: Prep time does not include first rising.

• Ready In: 1 hr 25 mins
• Serves: 24
• Yields: 4 loaves

Ingredients

• 1⁄2 cup fresh yeast
• 3  tablespoons  oil
• 1 1⁄2 teaspoons salt
• 3  cups  rye flour (coarsely ground)
• 1  cup  wheat bran (or 1 cup wheat germ)
• 3 1⁄3 lbs all-purpose flour (you need more)

Directions

1. Dissolve the yeast in lukewarm water. Mix the dry ingredients in a big bowl. Add oil and the yeast mix. Knead the dough well. You will probably have to add (quite a bit) more wheat to get the right consistency. Cover it and leave it to rise to twice its original size in a warm place. Knead the dough, and shape into 4 round loaves. Leave them to rise for about 30 minutes.
2. Put them in the oven at 425* for 35-50 minutes.
3. I usually add 1 teaspoons sugar to the dry ingredients. I also add sesame seed, rolled oats, flax seeds, sunflower seeds and/or wheat germ.