Norwegian Whole Wheat Bread (Hvetebrød)

By norsegal8

Ingredients

• 2 packages active dry yeast
• 2 cups warm water (105 to 115 degrees)
• 1/4 cup light molasses
• 1/4 cup sugar
• 1/4 cup melted butter
• 1 1/2 teaspoons salt
• 2 cups whole wheat flour
• 3 to 4 cups bread flour or all-purpose flour
• butter to brush hot loaves

Details

Servings 2

Preparation

Step 1

In a large bowl, dissolve the yeast in the warm water. Let stand for 5 minutes. Add the molasses, sugar, butter and salt. Stir in the whole wheat flour. Add the bread flour, 1 cup at a time, until the dough is stiff. Let rest for 15 minutes. Turn the dough out onto a floured surface. Knead for 10 minutes until the dough is smooth and springy. Wash the bowl and grease lightly. Add the dough to the bowl and turn to grease all over. Cover and let rise in a warm place until doubled. Punch down. Cover and let rise again until doubled. Punch down again and divide the dough into 2 parts. Shape each into a round or oblong loaf. Lightly grease 2 round or loaf pans. Place the loaves in the pans. Let rise until almost doubled.

Preheat the oven to 375 degrees.

Place the loaves in the oven and bake for 30 to 40 minutes or until the loaves sound hollowwhen tapped or a wooden skewer comes out clean. Brush the top of loaves with melted butter.