The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Coarse-grain Norwegian Farm loaf-Daniel Leader

Bart's picture
Bart

Coarse-grain Norwegian Farm loaf-Daniel Leader

Well, this one came out really nice. Once again I have found that also this bread
has a great taste. One small thing though : I did not found 'cracked rye' in the store
so I replaced it with rye flour. Let me know what you guys think.

sphealey's picture
sphealey

First, the loaf looks great.

In the US, cracked rye can be ordered directly from Bob's Red Mill on-line. I have only seen it once or twice in supermarket that had a huge display of BRM products, so I mail order it.

sPh

Bart's picture
Bart

Thanks for the feedback, I live in Europe though.   Tomorrow I should visit
a specialised store, so let's hope they have it available.

 

Mini Oven's picture
Mini Oven

on your bread cutting machine!  I found a Bio-laden with all kinds of specialty flours.  I've got  my Google rigged for English and German.

Mini O

Mini Oven's picture
Mini Oven

:)

Bart's picture
Bart

Mini O, thanks for the tip, will google for it (in German), allthough I should be able to find it in a store over here.

browndog's picture
browndog

--or what is passing rather woefully for autumn in the northeast U.S.

What a nice-looking loaf. Have you tried many of Dan's recipes, and are you happy with this book overall? If they generally turn out like that one, I better pick up a copy.

Bart's picture
Bart

Well, this is my 4th loaf I have made. All had a great taste, and I do like the book very much!
There are a couple of errors in the book (you should find some info about those on this site) but I can highly recommend it.  I like the book a lot.

browndog's picture
browndog

It was the errors that made me drag my feet, but you're doing some excellent advertising.

Paddyscake's picture
Paddyscake

Beautiful loaf! I have the same slicer, but have never used it to slice bread. Do you use it for that purpose?

Bart's picture
Bart

Yeah, I use the Kenwood slicer.  It works okay, allthough there might be  better ones available.

Paddyscake's picture
Paddyscake

huh, looks exactly like mine. In any case, beautiful loaf of bread!

dolfs's picture
dolfs

Great looking bread. I am somewhat curious about the streaks of orange/brown running through it. Was the flour not quite distributed evenly, or is there something else going on? (Sorry folks, I could not resist putting the title in Barts' native tongue). 


--dolf


See my My Bread Adventures in pictures

Bart's picture
Bart

Dank U! ;-)

 

The Orange/Brown is the cracked wheat.  I will try to post a pic of it later.
Nothing else going on here.  I made the dough in the Kitchen Aid.

 

zolablue's picture
zolablue

Outstanding, big loaf, Bart.  Beautiful color and I must say it looks delicious. 

 

I was just noting a recipe I want to make calling for cracked rye and I didn't know what that meant.  What does it mean? 

 

Browndog, the book is really great even with some errors it is a beautifully put together book with interesting recipes and great stories about the bread.  It must be the most daunting task to write a book like this.  Go for it!  Honestly, I really think you'd like it.

sphealey's picture
sphealey

=== I was just noting a recipe I want to make calling for cracked rye and I didn't know what that meant. What does it mean? ===

Cracked rye is one step down from the whole rye berry. The berries are crushed into 3-4 pieces. At least from my supplier it is sometimes hard to tell the cracked berries from the whole berries. The next step down is rye meal where the berries a crushed to a greater degree - say 8-12 pieces per berry. I believe this is usually called pumpernickel in Europe. The next degree of milling is a very coarse whole-grain flour; this is called pumpernickel by some suppliers in the US. Then comes whole grain dark rye and from there to medium and light.

Chopped rye (or rye chops) is similar to cracked rye except that the berries are cut with knife blades rather than being crushed.

sPh

zolablue's picture
zolablue

Thanks, sphealey, I appreciate the info. 

weavershouse's picture
weavershouse

Your bread is beautiful and looks delicious.
I've been putting off getting a copy of this book because of the errors. I know they are discussed somewhere on this site but I'm not sure I could find where that is. 
browndog...we had 85º here yesterday.
Great work Bart.                      weavershouse

Bart's picture
Bart

Thanks for the feedback!

Today I found whole rye berries!

I guess I need to crush them myself if I want to make this one again.

Should be doable.

Thanks a lot for all the feedback. Today the loaves weren't as good.

I made two multigrain breads from the Nancy Silverton book. I overproofed because

I had to do some shopping and I came home very late. The loaves were overproofed.

Oh well, next time better.

KipperCat's picture
KipperCat

The bread looks great. The title made me smile. My Norwegian grandmother made wonderful white bread, and only white bread. But then she married into an English-American family. I'll try to find out what kind of bread her mother made. I don't know if 100 years ago, Norwegians in Wisconsin were total white flour converts.

And the slicer - I'm so glad to see that. I imagine it gets nice even slices, at least on heavy breads. Have you ever tried it with a very light textured loaf? We normally only get ours out to slice big roasts into sandwich meat for the freezer.  I  need to try it for bread sometime.

Bart's picture
Bart

Quote:
And the slicer - I'm so glad to see that. I imagine it gets nice even slices, at least on heavy breads. Have you ever tried it with a very light textured loaf? We normally only get ours out to slice big roasts into sandwich meat for the freezer.  I  need to try it for bread sometime.

 

KipperCat, Thanks for the feedback.  Great to hear that story about your grandmother.

About the slicer, yes it gets nice even slices, but I found out that if I cut the loaf the next day it is much easier than slicing it after a few hours.  I guess that is normal, because if it is too fresh it is hard to get a good slice.  Yes, I have tried it  with a very light textured loaf but it sometimes is hard to get a decent slice because the last piece of the crust won't have a clean cut. 

KipperCat's picture
KipperCat

If I sliced an entire loaf by hand, and only had one funny slice I think I'd be happy!