Norlander Bread Recipe
NewToBaking
I have done many web searches to track down a recipe to no avail.
Help from the knowledgeable would be appreciated.
James L. Davidson
posted or anywhere else. Below is the recipie for the item on the site.
Jim Davidson
Madeleines
8 tablespoons unsalted butter, divided
4 eggs
1/2 cup plus 2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/8 teaspoon salt
2 1/2 teaspoons baking powder
1 1/2 cups cake flour
1/4 teaspoon pure vanilla extract
1 tablespoon honey
Equipment:
2 madeleine or mini-madeleine pans
A pastry bag with a plain 1/2-inch tip
A pastry brush
Melt 6 tablespoons of the butter in a heavy pan over
medium heat. After it melts, continue to cook the butter, watching
carefully. It will foam and subside, then separate into golden butterfat and
cloudy white milk solids. The milk solids will begin to brown. When they are
lightly browned and the butter smells nutty and toasted, remove from the
heat and set aside for 5 minutes to cool. Strain the butter through a fine
strainer to remove the larger brown bits.
Whip the eggs and sugars until light and fluffy in a mixer
fitted with a whisk attachment. Mixing at low speed, add the dry
ingredients. dd the vanilla extract, honey, and brown butter and mix to
combine well. (The recipe can be made up to this point and kept refrigerated
up to 3 days in advance.)
When ready to bake, melt the remaining 2 tablespoons of
butter. Double-butter your baking pans by using a pastry brush to thickly
coat the pans with melted butter, then chill in the freezer until firm.
Repeat to make a thick coat of cold butter. Heat the oven to 375 degrees F.
Pipe or spoon the batter into the madeleine molds, filling them no more than
3/4 full. The recipe can be made up to this point early in the day, then
refrigerated until ready to bake. Add 1 minute to the baking time.)
Bake until firm, about 5 to 8 minutes for large madeleines
and 5 minutes for miniatures. Immediately knock them out of the pan and
serve, or let cool to room temperature, store in an airtight container and
serve later the same day.
Dick Margulis
> I have yet to locate "Norlander Bread" either on the URL that you
> posted or anywhere else. Below is the recipie for the item on the site.
> Jim Davidson
>
Jim,
The blog has a search function that takes you right to a post on
Norlander Bread. It's a dense, dark, grainy bread with inclusions of
some kind--nothing like Madeleines, in other words. But I didn't find a
recipe for it, either.
Dick
NewToBaking
been http://www.davidlebovitz.com/archives/2005/06/the_grainy_brea_1.html.
graham
"NewToBaking" <lafs...@aol.com> wrote in message
news:1179374377.5...@h2g2000hsg.googlegroups.com...
> Thanks for the responses. I am sorry about the URL. It should have
> been http://www.davidlebovitz.com/archives/2005/06/the_grainy_brea_1.html.
>
I don't think you will find a recipe for that particular bread. I reckon it
is the creation of Christian Voiron, the boulanger.
Graham
Doug Weller
>Thanks for the responses. I am sorry about the URL. It should have
>been http://www.davidlebovitz.com/archives/2005/06/the_grainy_brea_1.html.
A bit late, but you can buy it here:
http://www.harvesttimebread.com/index.php?option=product&catid=4
and see this:
http://chocolateandzucchini.com/archives/2005/01/norlander_bread.php
which has:
Just the other day, in a boulangerie not far from my office (where they
sell really good sandwiches), I spotted this loaf of bread, the label of
which read "Norlander". I had never seen any bread go by that name, and
the attendant explained that it was a German-inspired rye bread with
sunflower seeds and nuts. They had a plain version, and one with raisins
and candied orange rind. (Need I tell you which one I picked?)
I'm happy to report that it tastes as good as it sounded, and Mr Norlander
has been a faithful breakfast companion for the past week -- cut in thin
slices, toasted and spread with butter or jam. Of particular note are
those deep ridges all along the loaf, which account for the pretty shape
of the slices. And of course, as one might expect, said slices taste best
along that crispy crinkled edge...
END QUOTE
Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/
Doug Weller
Bread by that name is sold in the US and UK.
jmw...@gmail.com
Firsly, this owes some credit to you PMCool, debra Wink, Dmsnyder and to all prominent contributers.
Secondly, some key methods i believe have led to better results.
The final mixture had 50% sourdough rye starter (90% hydration), and 50% rye flour.
The bulk fermentation was left for 6 hours.
Final formed proofing took only 1 hour, i let it 20 minutes more(i may have overproofed it)
Handling the final dough had to be gentle, due to proness of deflation or collapse.
The oven was preheated for 15 minutes to 425 F, loaf was misted, and once in , knob was turned down to 400. 25 minutes later, i covered the tin with aluminium foil, and returned it for a further 35 minutes of 325 -350.
here are my ingredients:
2 - 3 cups Rye flour
2 -3 cups sourdough rye starter (90% hydrated)
no water
2 teaspoonfull sea salt
1 cup presoaked seeds (pumkin, sunflower, flax, quinoea)
1/2 cup presoaked rye berries
teaspoonfull each of ground caraway, fennel, aniseed.
last four ingredients where mixed in before final proofing
I think that the equal amount/volume of a 90% hydrated starter with the rye flour resulted in an open crumb.
mebake
