Easy Norwegian Bread, No Kneading Homemade Recipe! My Top Norwegian Bread Recipe!

and 10 seconds to tell me that this Norwegian bread is a little killer in fact it's just a micro test come on let's go for the video where you hello to all his friends today the Norwegian bun so there you you've waited for it you've asked for it a lot frankly it's with pleasure that I do it for you look at this little slice I'm already going to ender drops not really little rye flour and horrified little spelled and small seeds well soaked sharp blades c is beautiful with a little honey you will know everything about the dogfish don't hesitate to do it again at home and identify me with the @ bakery step by step on a star and frankly good video everyone go let's go so we attack the recipe and to start soaking the seeds we are going to mix in this magnificent little cube 160 grams of seeds so this is a mixture of seeds that you can find on the market and pumpkin seeds that I bought in a store b io here we are going to put 162 grain wingles so we are going to put 162 grain 20 grams of pumpkin seeds and 180 of water at about 40° hail lô it's good the seeds are good and the seeds of course good j I have a little too much but it does not matter it will be fine here when everything is put you mix a little bit if you see that it lacks water so that its temper you put some more and we will leave soak this little well-filmed mixture for at least three hours in the grain pines it's very interesting to let it soak here are the seeds they will soften and it will be better nutritionally there I have my little maceration but at months like that it's beautiful three hours at minimum room temperature and we can leave it longer if necessary depending on their obligations during this time what we can do is refresh his wine is like that for our bread that will be perfect come on we will attack the recipe just after going for my ingredients so I will put my name at 40° about lukewarm water that will be perfect I'm going to put 300 grams of water I'm going to put my refreshed liquid sourdough 90 g so always the same question if you don't have liquid sourdough you can put sourdough skates by adding a little water no problem and if you don't have any wine at all you can make this recipe without overcoming it with yeast but on the other hand it will be a little less acidic here it is quite simply so for my dry ingredients g 270 g of millstone flour t 80 90 g of small spelled flour that she from langres 1 I have 90 g of rye flour t-130 it is a rye flour that I have made horrified so you take your rye flour and you put it on a baking sheet and you let it brown a little bit and it will give it a wonderful taste open norwegian moncel I put 10 grams it is there my swear it they put there it's fresh yeast I put 2 g if you don't put leaven you can put 3 g of fresh yeast and if you only have cuttlefish you put one g 1 g and a half that will be more than enough hop I put all that in my cube I don't worry today we said that it's was simple effective and I'm going to put 15 g of scented honey for the honey I'm going to put a little heather honey there but you put the honey that makes you happy hop and the better the quality the honey will be the better it will be for your bread so there the honey I'm going to put 15 g nicely quietly here is where these dung and quantum and ingredients are ready after three hours of soaking at least we put all our ingredients hop with a good rope it gives us a little I have Latinization there we are well and we're going to start kneading this gently for 8 minutes in first gear and two minutes in second and it will be perfect, it's not there and we don't forget to put on a little stopwatch and we see if we need bowls and if you have to add water after three minutes to friends pen as long as it blows rhee on a trip and nicely so we're going to prepare mussels you always know the same they're 19 about 19 long hours ten wide and this enemy of height here's in there we're going to put that to the maximum going to be 600 g of dough that we're going to put that it's really the maximum month generally I recommend between 550 between 500 and 600 it's very good I prepare my molds quite simply because my bread there is no shaping that's what's super nice so there he's kneading it's normal it's a little liquid it's a little soft but that's what we have to look for and there are two minutes left and then we're going to switch to second gear it's like my chrono is ringing I put two minutes in faster second gear and if necessary I'll corner the exteriors a little bit the second gear is important because there is still some sticky network that will get create thanks to the flour of multi 80 so let knead well two minutes a little p read quickly at laymont kneading determined I put my mold on the scale and so I try to head there this device there so there it's my bread so we're not going to look for a bread that is very very very developed there it's going more it's tintin well being etc which will be very good for your health nutritionally here and it will grow anyway don't worry so with the help of a horn and a small tub of slightly humid hot water that's it it's very important that it be warm like that hop you will be able to work your dough well you put it in place like that hop I'm going to try to rise a little bit and we're going to put ourselves in our mold 550 or even 600 quietly there I have not shape it at 580 I had planned for 2002 six years so there I have my two molds at 6 years old it's perfect so there are some who like high school if you want you can high school hop with your body n had your neck legs that's really on me I like it when it's a little bit destroyed I find it even more beautiful here but that's as you want you don't hesitate to you can do it by soaking your hands and then you take a mixture of cereals and you go generously hop you can put the pumpkin seeds according to your be careful because pumpkin seeds when cooked Savard tend to be very colorful so be careful not to add too much and at this point in the recipe two solutions either you let your bread rise for an hour and a half at room temperature with a little film on top or in your oven off only a bowl of hot water is fine we will generally speak of a temperature between 25 and 27 degrees or without problem you film well and you put it all night in the fridge and the next day you will just have to do the cooking it works very very very very well this is what they do in business find the link of the Norwegian video for the pros at the top right you have the two possibilities the more you are going to let your bread grow in fermentation the more acid it will be and therefore better for your health here you tell yourself that the faster it is for me it is generally good for your health because the less acid come on so I am going to grow it in direct but you can leave all night in the fridge and cook tomorrow 1h30 to 2h at 25 26 degrees and so there it is after an hour and a half at 27 degrees I press with my finger there are still a few bounces but we see that that has grown well so that's perfect we're going to put them in the oven for about twenty minutes at 250 degrees so do well preheat your oven that's very important some people cut on top with a little pasta or no that's up to you honestly I'm going to leave it like that it's going to go very very well there wo n't be any problem so here we go to putting it in the oven I'll show you with the little technique and then we know a little time lapse go for baking as usual from I open I put my bread in hot water and I close and it's gone go so after 20 minutes of cooking we will be able to remove the mussels here you are very careful adults especially not children you remove the mussels and you let the bread dry again for five ten minutes I'm going to let it dry a little like that there with your mouth ajar and there to even have you can leave 10 to 15 minutes and there you're going to have a perfect cooking well to the heart and there it will be nickel for conservation to friends here we go we're all going perfect end of cooking hop we put it on gray you be careful huh it's a little hot if you're a real baker up shouldn't be too bad tac and we leave a little receipt age as usual here is your mother on board and we leave you a little receipt a youngster on a rack here she is in 45 minutes at least 45 minutes to an hour there is sourdough from the rye and then we feel a little cut slice to friends look at me it's it's not beautiful it's going to happen at the tasting a little had some cuts we're going to cut a small slice for the tasting and there we can see the nice result frankly it was already going to the smell it's magnificent we see the small seeds of squash has soaked it well puffed up the smell but it still already smells a lot of rye and horrified and there you're just costing yourself a little franklin killing pure of that it's really my favorite bread of the year 2021 it was really the worst killing so frankly don't hesitate to friends it's a pure delight with the little seeds the mix that's magnificent here you go friends little tasting done just too too too too good the little ones millet seeds of pumpkin seeds has brought a bit all this and more you can put course all you want is what counts after a little more would be even better after a cold night you develop the aromas and you really have something incredible oyable come on thank you to all his friends for following this video above all don't forget as usual subscribe by clicking on my little head that is schooling and you don't forget to read and share see you soon on bakery step by step ciao ciao