Norwegian Kneip Bread

"This bread is great and I could not find it anywhere on the internet. I have two recipes; I will put the easiest recipe on. Please bear with me, I have not put a recipe on here before. My aunt made this every week. I could have lived on this when I was in Norway."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
45mins
Ingredients:
7
Yields:
3 breads
Serves:
10-12
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ingredients

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directions

  • Mix all dry ingredients together.
  • In a bowl heat 1 1/2 c milk and 1 1/2 c water; add margarine till melted.
  • Heat 1/2 c milk and 1/2 c water just till slightly warm then add yeast.
  • Add wet ingredients to dry a little at a time; mix after each addition of wet ingredients.
  • Flour table; place dough on flour and then knead for at least 10 minutes.
  • Place dough in a large greased bowl and put in a warm place.
  • When double in bulk, turn out on floured table and knead 5 minutes.
  • Divide into 3.
  • Place in greased loaf pans.
  • Let stand in warm place till doubled.
  • Bake 45 minutes at 400°F.

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Reviews

  1. Outta Here
    This is a very tasty bread with a nice chewy texture. Went great with soup. I cut recipe in thirds, but next time will make full recipe and freeze 2 loaves so I have some when I make soup during the winter! I used whole wheat flour and whole wheat bran. Couldn't find wheat berries, but will go looking for them next time. Made for Fall 2008 My-3-Chefs.
     
  2. sos98368
    Tried this recipe today for the first time but cut it in half. I used butter in place of margarine and added about 1/4 cup of molasses because I like that in my bread. I had some cracked wheat and a bit of Scotch oats so used that for 1 cup of the flour. Then I used various amounts of BFB, WW, & WWW flours. Tossed it all in my Kitchen Aid (dried first and mixed up), and then all the wet before I realized I should have added the wet in steps. However, it didn't do any damage. I let my KA run until all the dough was well-kneaded and when I put it on a floured board, I hardly needed any flour at all for the little hand kneading I did. I made 3 round loaves and cut Xs on the top. Turned out great. I have just tasted one little slice so far - but it was very good. I always slice my bread and freeze it and then thaw and use when I want to eat it. I am all for brown breads and my husband is a Wonder Bread person so the freeze/thaw method works best for me. I will be making this again.
     
  3. Alexis S.
    Could you please confirm what type of yeast you use for this bread recipe? Is it wet yeast cake or dry yeast granules?
     
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