*  Exported from  MasterCook  *
                      MRS. ELIZABETH OVENSTAD'S BREAD
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Boiling water
      1/2   c            Whole-wheat kernels, or
                         -wheat berries
      1/2   c            Warm water
    1       tb           Sugar
    2       pk           Active dry yeast
      1/3   c            Rye flour
      1/3   c            Whole-meal, whole-wheat
    6                    To 7 cups white flour
    1       tb           Salt
    1       c            Of warm milk
    1       c            Of warm water
    2       c            Boiling water
      1/2   c            Whole-wheat kernels, or
                         -wheat berries,
                         (available in health food
                         Allow to stand for an hour
                         -or two to soften the
                         Proof the yeast as follows:
      1/2   c            Warm water
    1       tb           Sugar
    2       pk           Active dry yeast
                         While the yeast is proofing,
                         -combine in a bowl:
      1/3   c            Rye flour
      1/3   c            Whole-meal, whole-wheat
    3       c            White flour
                         Drained wheat kernals
    1       tb           Salt
                         Proofed yeast mixture from
    1       c            Warm milk
    1       c            Warm water
                         (Note that you may use the
                         -water that was used to soak
                         Wheat berries.)
                         Knead well, adding
                         White flour
   Another recipe from James Beard’s book, “Beard On Bread”. About this bread
   James Beard says, “I learned to make this bread in Norway, at Mrs
   Ovenstad’s farm near Oslo.  She bakes it twice a week, and though she
   resorts to heating the dough over steam for the second rising, it comes out
   beautifully. She is also a deft pastry cook and gardner, and loves to eat.
   (2 large Loaves)”
   about 1/2 cup at a time.  You may need to add 3 more cups, give or take a
   Form into a ball, place into a greased bowl, turn and cover. Allow to rise
   until doubled in bulk, probably about 1 hour.
   Punch down and knead 10 minutes, then cut into two equal pieces, form
   loaves, and allow to rise again.
   You may elect to allow the bread to rise a second time in the bowl. If so,
   James Beard feels that the bread may need some help in the second rising,
   in the form of a bit of heat.  I am not so sure, as this was a very willing
   bread dough.  Then again, I almost always rise my bread in a Microwave oven
   As to baking, this bread requires about 1 hour in a 400ø F. oven.
   This bread should have a good crunchy crust.
   I have made this loaf without the wheat berries, as the crust and bread is
   delightful without the berries, and some members of the family refer to
   soft berries as “erasers” and hard berries as “rocks” - refusing to eat
   bread with either.  However, with a bit of practice, you will be able to
   use the wheat berries at the right point so they will be neither “rocks” or
   Posted originally by Mike Avery
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