Best 6 Norwegian Lingonberry Nut Bread Recipes

NORDIC 'STONE AGE' NUT AND SEED BREAD

Steps:

• Combine all nuts and seeds in large bowl.
• add salt, olive oil and eggs.
• stir well to combine.
• spoon into parchment lined load pan; pressing down and flattening the top.
• bake at 325 for one hour.

NORWEGIAN LINGONBERRY NUT BREAD

Steps:

• Combine the first 4 ingredients and set aside.
• Use a mixer to blend the remaining ingredients, except the nuts and berries.
• Blend in the flour mixture until the flour completely disappears.
• Then, stir in the nuts and berries.
• You now have two options:.
• Option 1: Make a loaf by pouring the batter into a well-greased 9" X 5" X3" loaf pan, and bake at 350 degrees for 1 hour
• Option 2: Make muffins by pouring the batter into 18 paper-lined 2 3/4 inch muffin cups, and bake at 350 degrees for 30 minutes.

LINGONBERRY CAKE - NORWAY

Steps:

• Preheat the oven to 400 degrees F.
• Combine flour, sugar, and baking powder, then cut in the butter with pastry blender.
• Add the egg and mix well.
• Fold in the lingonberry preserves.
• Spread into a greased 8x12 inch pan.
• Combine the streusel ingredients, and
• spread it over the batter.
• Bake 25-30 minutes, until golden. Cool in the pan.
• Lift out a quarter or half of the cake, and cut into slices. Continue with portions in this way.

LAURI'S YUMMY NUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pas.
• In a large bowl, stir together the sugar, eggs, vegetable oil and vanilla until smooth using a wooden spoon. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture alternately with the buttermilk just until mixed. Stir in the walnuts. Divide the batter evenly between the two pans.
• Bake for 55 minutes in the preheated oven, until a toothpick inserted into the crown comes out clean. Allow the bread to cool for about 10 minutes before removing from the pans, and wrap in aluminum foil.

NORWEGIAN KNEIP BREAD

Steps:

• 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.

NORWEGIAN HERB-NUT BREAD

Steps:

• In a small bowl, dissolve the yeast in the water and let stand until it is spongy.
• In a large warm mixing bowl, pour the hot milk over the sugar, butter, salt and herbs; stir to melt the butter.
• When mixture cools to 110F -115F, stir in beaten egg and yeast mixture.
• Gradually add about half of the flour, stirring first with a wooden spoon or dough hook if using an electric mixer.
• Mix in the nuts.
• Add just enough flour to make a soft, nonsticky dough.
• Turn out on a lightly floured surface, knead until the dough is satiny.
• Lightly oil a large, warm bowl and place the dough inside, turning once to cover with oil.
• Cover with a clean kitchen towel and let stand in a warm place (80F) until it has doubled in size, about 1 hour and 10 minutes.
• Knock the dough back and shape into a loaf.
• Place in a buttered or oiled bread loaf pan and again set in a warm spot until it doubles in size, about 45 minutes.
• Bake at 375F about 30 minutes or until the loaf is brown and sounds hollow when thumped with your fingers.
• Turn out to cool on a wire rack.
• Slice thickly and store in a plastic bag to keep it moist.