2 ½ cup water 115 degrees F (45 degrees C)
2 pkgs. active dry yeast
1 Tbsp dark syrup
2 Tbsp margarine, melted and cooled
2 ½ cups graham flour
¾ cup dark rye flour
1 ½-2 cups bread flour
¼ cup wheat bran
¾ cup oat bran
1 Tbsp salt
In a large bowl, add warm water, yeast, and syrup. Let stand 5 minutes until yeast dissolves. melt margarine and cool.
When yeast has dissolved, add all remaining ingredients. Mix with a wooden spoon until the dough leaves the sides of the bowl.
Turn out onto a lightly floured surface and knead 5-8 minutes. Place in a lightly greased bowl, turn once. Cover tightly with lightly greased plastic wrap and set to cool overnight.
Remove to a lightly floured surface and knead 2-3 minutes and shape into a round loaf. Place on parchment covered baking sheet.
Ekte Norsk Mat–Authentic Norwegian Cooking is available for purchase, through the Vesterheim bookstore.