tag:blogger.com,1999:blog-15201157.post7386880615617789636..comments2024-03-18T11:16:33.345+01:00Comments on Rosa's Yummy Yums: NORWEGIAN MOUNTAIN BREAD - PAIN RUSTIQUE NORVÉGIENRosa's Yummy Yumshttp://www.blogger.com/profile/04130051839810091958noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-15201157.post-37693489411350870102014-11-15T00:22:12.507+01:002014-11-15T00:22:12.507+01:00LOVE that bread and as usual images are gorgeous :...LOVE that bread and as usual images are gorgeous :))turmericnspicehttps://www.blogger.com/profile/08011771917483511257noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-66939317580687487872014-11-14T16:13:03.761+01:002014-11-14T16:13:03.761+01:00Rosa, what a bread this is! You make a fantastic...Rosa, what a bread this is! You make a fantastic point about being so uncomplicated that even on a lazy weekend one could tackle it<br /><br />I am going to be away for a couple of weeks, but once I come back I want to get this bread done.... I just know Phil will love it, and I will too<br /><br />SallyBRhttps://www.blogger.com/profile/00590630253354085944noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-57127778196169527292014-11-14T12:31:58.250+01:002014-11-14T12:31:58.250+01:00With coveted time in the kitchen at a premium thes...With coveted time in the kitchen at a premium these days I would love to try this Norwegian quick bread Rosa. As others mentioned this is perfect for the newbie bread bakers among us.Valerie Harrison (bellini)https://www.blogger.com/profile/10205920305666658534noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-82019051876792391222013-02-18T02:09:40.370+01:002013-02-18T02:09:40.370+01:00After reading some of the comments, I let the doug...After reading some of the comments, I let the dough rest for 30 minutes before proofing in the warm oven. It rose as much as I expected and baked up perfectly within about 50 minutes - this was a great bread to make on this busy sunday - thanks so much for the recipe, will definitely make againgigi ormsbyhttps://www.blogger.com/profile/11933129638008888988noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-13182271027892744842013-02-17T17:53:54.942+01:002013-02-17T17:53:54.942+01:00So glad there's another bread maker out there ...So glad there's another bread maker out there who mixes the dough by hand - how else would you know when it's ready unless you get your hands in it? This recipe is great for novice bread makers - no kneading or shaping - how simple can that be? I'm making this today - hope it turns out as lovely as your loaf. gigi ormsbyhttps://www.blogger.com/profile/11933129638008888988noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-39891045847865112282011-03-11T00:08:26.174+01:002011-03-11T00:08:26.174+01:00BARBARA43: You are welcome! Yes, it is better to m...BARBARA43: You are welcome! Yes, it is better to make the bread by hand. That is also how I proceed. Better not overwork it or use the Kitchen Aid. I hope you'll get a better result next time....<br />Cheers.<br /><br />VALERIE: I'm so sorry to hear about that! Well, this bread is meant to be dense and only rise a little. If it is too wet add a little flour (no more than 1/4 cup)... But it should not give a dough that can be kneaded. It has to be wet. Therefore you have to bake it longer and test it's doneness with a skewer.<br />There is enough yeast (I've even added a little more compared to Nigella). It rises perfectly at 100°C.<br />I guess you could try letting it rise outside of the oven and baking and skip the first part (no rising at 100° C for an hour).<br />I hope it'll work better next time. :-)<br />Cheers.Rosa's Yummy Yumshttps://www.blogger.com/profile/04130051839810091958noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-76385439975282135832011-03-10T21:53:33.372+01:002011-03-10T21:53:33.372+01:00Hi Rosa,
I tried making the bread too - but it fa...Hi Rosa,<br /><br />I tried making the bread too - but it failed to rise at all, and then it became a pretty flat, superwet (on the inside, anyway) loaf of bread. :-( I am not sure if I stirred too much, or.. is that really enough yeast? And can it really rise at 100C? When I tried some of the bread anyway, it did taste really good, but it was too wet to eat, really. Alternatively, could I let it rise outside the oven and just bake it shorter? Thanks! ValerieValeriehttps://www.blogger.com/profile/05828881282482501081noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-12039302908159804192011-03-04T21:24:41.318+01:002011-03-04T21:24:41.318+01:00Hi Rosa,
Thanks so much for responding.
I checked ...Hi Rosa,<br />Thanks so much for responding.<br />I checked the "transplanted baker" site that you mentioned.<br />I made my bread using your recipe which differs somewhat from the other site.<br />They say to "stir to make a sticky dough" - start at 225F, then increase the temperature to '350F' for 1 hour.<br />Your recipe says to "stir to make a sticky dough, then beat 2-3 minutes" - start at 225F, then increase the temperature to '325F'<br />for 1 hour. <br />Unfortunately, I beat it in my KitchenAid for 3 minutes and baked it at the lower temperature of 325F...which was probably the reason for the "brick" I ended up with. <br />I love Pumpernickel bread, seeded breads, and all European breads for that matter, so I will continue to bake those breads and learn from my mistakes. Now that I know it was me and not the recipe that was at fault, I'll give it another try. Thank you Rosa.<br />Have a wonderful weekend.<br />BarbaraBarbara43https://www.blogger.com/profile/01014213863024144721noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-47710156001626345752011-03-01T20:09:36.221+01:002011-03-01T20:09:36.221+01:00BARBARA43: Thanks for passing by and for leaving a...BARBARA43: Thanks for passing by and for leaving a comment! I am so sorry to hear that you bread didn't turn out as well as mine. I must say that I don't really know what happened as I make mine on a regular basis and it always end up being perfect. It is a dense bread (very much like pumpernickel) which does't rise much, though. I generally make it by hand and don't overbeat it. Other people on the net have baked it and loved it (http://transplantedbaker.typepad.com/the_transplanted_baker/2010/01/lazy-mans-bread.html)... I cannot find an explanation to why yours was not edible. :-( Cheers.Rosa's Yummy Yumshttps://www.blogger.com/profile/04130051839810091958noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-71176050272702987542011-02-28T18:57:47.218+01:002011-02-28T18:57:47.218+01:00Like the other posters, I have to agree that the p...Like the other posters, I have to agree that the pic's make the bread look wonderful and enticing... however, I wonder if anyone had tried making it.<br />I made it yesterday - 27 Feb. 2011 - using my KitchenAid stand mixer ...followed the instructions exactly, using all fresh ingredients and the loaf came out as dense as a brick - it actually looked like a brick too - It looked more like a Quick Bread than a yeast bread...barely rose. I tried eating the end piece before passing judgment and I'm sorry to say it was terrible.<br />This recipe is from a cookbook by Nigella Lawson... makes me wonder if it was ever pretested.Barbara43https://www.blogger.com/profile/01014213863024144721noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-68641022224085538642010-11-20T01:22:45.753+01:002010-11-20T01:22:45.753+01:00That bread looks beautiful! I really miss bread wh...That bread looks beautiful! I really miss bread when I read your bread posts!Thistlemoonhttps://www.blogger.com/profile/17898600488153652504noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-8632602947812206082010-11-19T14:51:57.515+01:002010-11-19T14:51:57.515+01:00Gorgeous & well seed Mountain Bread Rosa!! We ...Gorgeous & well seed Mountain Bread Rosa!! We need a few loaves here :)marla {family fresh cooking}http://www.familyfreshcooking.com/noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-32481041432566341562010-11-19T09:26:57.653+01:002010-11-19T09:26:57.653+01:00waouh il est trop beau ton pain..je sens que je va...waouh il est trop beau ton pain..je sens que je vais tester ça avec mon nouveau robot!juliahttp://laposegourmande.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-15201157.post-6500910014071176912010-11-19T07:47:19.739+01:002010-11-19T07:47:19.739+01:00c'est un régal pour les yeux ce pain; je retie...c'est un régal pour les yeux ce pain; je retiens la recette.Appleminihttps://www.blogger.com/profile/10377714231409941765noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-35082829479831218292010-11-19T07:05:00.287+01:002010-11-19T07:05:00.287+01:00I adore the texture of the seeds and rustic qualit...I adore the texture of the seeds and rustic quality of this bread - would be fantastic with gravlax and cheese. The simplicity of no kneading, no rising, no shaping reminds me Irish Soda Bread. My kind of baking!She's Cookin' https://www.blogger.com/profile/01750885027562943485noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-46944727101952250762010-11-19T06:09:28.210+01:002010-11-19T06:09:28.210+01:00Good stuff here. I've been enjoying what I'...Good stuff here. I've been enjoying what I've been reading!Alexiahttp://www.glasscandlesticks.netnoreply@blogger.comtag:blogger.com,1999:blog-15201157.post-75720457008041150022010-11-18T19:18:51.051+01:002010-11-18T19:18:51.051+01:00Any yeast bread is adventurous in my book;) Plus, ...Any yeast bread is adventurous in my book;) Plus, this one is really beautiful!Stellahttps://www.blogger.com/profile/12441053969652689705noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-42806593858726242522010-11-18T15:11:34.300+01:002010-11-18T15:11:34.300+01:00What a perfect bread to make on a busy day. It loo...What a perfect bread to make on a busy day. It looks wonderful.Barbara Bakeshttps://www.blogger.com/profile/07693392821890218281noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-40696158483335134512010-11-18T07:45:53.430+01:002010-11-18T07:45:53.430+01:00nigella does it again! what a terrific, hearty ba...nigella does it again! what a terrific, hearty batch of bread. :)gracehttps://www.blogger.com/profile/02368850949339758604noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-35221676697843623272010-11-18T02:29:36.566+01:002010-11-18T02:29:36.566+01:00I don't experiment enough with different grain...I don't experiment enough with different grains in breads ... this beautiful loaf looks like it will change all that for me!Mariahttp://kalisasorexi.comnoreply@blogger.comtag:blogger.com,1999:blog-15201157.post-82667016900338914952010-11-17T16:54:25.958+01:002010-11-17T16:54:25.958+01:00Delizioso pane , grazie ciaoDelizioso pane , grazie ciaoCool Chic Style Fashionhttps://www.blogger.com/profile/14102489700935476755noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-87988648390683545882010-11-17T10:29:05.319+01:002010-11-17T10:29:05.319+01:00This loaf looks so yummy! I like that it's who...This loaf looks so yummy! I like that it's whole wheat and ultra healthy.<br /><br />Thanks for sharing!Susan: My Food Obsessionhttp://www.myfoodobsession.comnoreply@blogger.comtag:blogger.com,1999:blog-15201157.post-15547337531868472082010-11-17T04:46:39.337+01:002010-11-17T04:46:39.337+01:00This bread is very eye-appealing! And with smoked ...This bread is very eye-appealing! And with smoked herring could be heavenly! <br /><br />Cheers,<br /><br />GeraGera@SweetsFoodsBloghttps://www.blogger.com/profile/16514975756946730873noreply@blogger.comtag:blogger.com,1999:blog-15201157.post-5443100944767424772010-11-17T04:24:28.462+01:002010-11-17T04:24:28.462+01:00Rosa, the bread sure look very tasty and healthy. ...Rosa, the bread sure look very tasty and healthy. Love the idea of the seed on it. beautiful pictures as always :-)Julianahttp://simplerecipes.menoreply@blogger.comtag:blogger.com,1999:blog-15201157.post-74957056635359355242010-11-16T23:48:22.897+01:002010-11-16T23:48:22.897+01:00RUCHIRA: Sorry to hear that! Strange... It should ...RUCHIRA: Sorry to hear that! Strange... It should not happen. That bread rises in the oven for 30 minutes at 100° C and then bakes at 175° C. Did you let it rise before you put it in the oven? It sounds as if it has risen for a too long period of time.Rosa's Yummy Yumshttps://www.blogger.com/profile/04130051839810091958noreply@blogger.com