Mrs. Elizabeth Ovenstad’s Bread

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 bit.

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 anyway.

As to baking, this bread requires about 1 hour in a 400? 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 “erasers”.