Out of electric current but not disabledI just called home and found out they had a power cut. The emergency power was on so there was not much more to do than polish table silver. The picture depicts my mum Märtha where she sits and plans a party or a wedding.
Skald loafs
I made this bread for the first time, some weeks ago. It is an old family recipe so I called home to get some advice, because the dough was stone hard on day one. Calm down, just calm down and wait till tomorrow was the answer. Day two it was kneadable and shapeable and balanced beautifully.
Most of the time I freeze the bread as soon as it is completely cold, cut into smaller pieces which I take out gradually. Then the bread is fresh out of the freezer. I recommend a slice of bread with liver pâté and pickled cucumber.
The origin of the recipe is from great grandmother’s cookbook. “With small changes it has turned out to be delightful bread” says Märtha.
Skald loafs
(2 loaves)
Day 1
2 litres sifted rye-flour (8 cups)
1 litre water (4 cups)
Day 2
1 tablespoon salt
50 g yeast
Wheat-flour
Day 1: Pour the sifted rye-flour in a bowl. Bring the water to boil and pour it over the flour. Work the dough well. Cover and leave over night.
Day 2: Blend the yeast with a little water and mix into the dough together with salt. Work the dough with a little wheat-flour until it has a firm consistency. Let rise to double size. Take out the dough and put on the pastry board. Split into two pieces and shape into two lengths. Put on a baking tin. Let rise slowly in room temperature, 1 -1 ½ hour. Bake at 175 degrees C for about 50 minutes. Brush the baked breads with warm water.
Updated: 1 cup 250 ml
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