In Norway, the loaf can be one of the cheapest bread types, but also an expensive one. There are not many ingredients to a decent one, but if you need a good one for a special occasion, this is the recipe for you. It’s a little heavier, with a sweet taste and softness with the use of syrup. You can use less yeast, but it will need more time raising.
Measurements and Ingredients
200 grams of butter
1200 grams of all-purpose flour
600 ml. milk
100 grams of yeast
One teaspoon salt
One teaspoon baking powder
Two tablespoons light baking syrup
Preparation time: 7-8 minutes
Time in the mixer: 12 minutes
Raising time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour 15 minutes
Start by melting butter in a medium-sized pot. Use medium heat, so the butter does not get browned.
When melted, add in milk and slowly heat for two more minutes.
Add flour, salt, and baking powder, to a mixing bowl.
Add the warm butter and milk mixture.
Use the hook tool, and start mixing at low speed for 2 minutes.
When time is up, remove the hook tool and let the dough rest for 15 min.
Take the dough out of the bowl and onto the kitchen counter, if the dough is sticky use a little bit of white flour.
Split the dough into two, and roll each part into a large bowl. Press down and make a valley in the middle, and roll it into a bread shape.
Repeat procedure with the other dough part.
Brush them with egg and water mix. (before brushing you can use a sharp knife and make artistic cuts to make the bread look awesome)
Bake in the oven. Make sure to check on them after 15 minutes. If the color is there, place baking paper over the bread and bake it the lasting 15 minutes
I suggest you let the bread rest for at least 20 minutes before you cut into it. Use a sharp bread for clean cut slices.
Download Digital Recipe
Gristle bread recipes?
I am currently not making any Gristle Bread recipes. Unless you have space for a 10 feet long oven used for 10 seconds. I will say though I am working on new recipes that you could easily use with a Gristle oven that basically nobody but a few bakeries has. This oven has temperatures over 1000 o C and is used to “gristle” or sear the bread before it’s baked in a normal oven. This process keeps its moisture in the dough better. But if you eat regular bread and a regular gristle bread you won’t taste very much difference. But the process and its history from the world war times is cool! Towards the end of my internship at the bakery, I worked at we got this kind of oven and it was really cool to learn about.
What happened to the yeast in this recipe?
As far as I can see yeast is mentioned on website, download recipe and video. You could always use less yeast if you give it more time to raise.
My family loved the loaf! However, when I was making it there were directions missing. The directions didn’t mention when to add the yeast. I was using Active dry yeast (all I had) and added the yeast to the warm milk/butter mixture. The instructions also leaves out the 12 -13 minutes of kneading at high speed. Luckily the video helped fill in the missing steps.
Im sorry it were missing some stuff 🙂 I have been wanting to go through everything and update it in a better format, but then I got a little girl and you know how that take up so much of your valuable time 🙂