Winter came with a fierceness this year, unlike last year’s somewhat bleak and disappointing season where pockets of snow and slush lay strewn about fields of brown. This winter had other ideas. Grandeur ideas. A plush blanket of white snow, covered with another blanket, and another, and yet another. In some places, the snow towers so high that when I peer out my window I can only see the skyline. (more…)
Tag: brod
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Cinnamon Cake Bread (Kanelkakebrød)
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Homemade Walnut Bread (Valnøttbrød)
There’s nothing quite like the smell of homemade bread baking in the oven. The warmth of the oven encompassing the kitchen and the anticipation of taking the first bite.Bread is an absolute staple in Norwegian cuisine. You can usually count on a couple of slices for breakfast and lunch, each with a topping of choice. You’ll find, more often than not, an emphasis on hearty breads that rely on a variety of flours, whole grains and seeds. And while it may be easy to just pick up a loaf from the local bakery or store, nothing beats the taste of homemade bread.
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Uvdalsleiven Tradisjonsbakst & Rømmebrød
It’s 9.00am when I pass through the open doors of the old barn, overlooking a valley carving its way through the mountainous terrain of Uvdal, Norway. The sun peaks through the grey clouds which have left morning dew on the yellow flowers popping around the well-worn farm. There is a cool breeze, which is welcome in the Uvdalsleiven kitchen, where the takke (griddle) reigns as it exerts its heat in every corner of the room. It’s temperamental. The colder it is inside, the higher its temperature must be. The hotter it is, the lower its temperature. And so it is with the takke, the surroundings effecting it in a way that only an experienced baker can instinctively master. Like a barista, the baker must constantly be in control and make adjusts to produce a quality product. And here at Uvdalsleiven, you can immediately see the symbiotic relationship which creates so much harmony in the kitchen. (more…) -
Veggli Bakeri & Kafe + Trillemarka Inspired Barley Bread
The smell of bread slowly baking is one of the most delightful and simple pleasures in life. As I walked through the doors of Veggli Bakeri og Kafe, I felt welcomed in by that sweet aroma and the warmth from the ovens hiding behind a single, wide-open door. Even more welcoming were the smiles that beckoned me. And I was eager to learn more about this town institution and about the people who work all sorts of hours to create their breads and baked goods to be served and sold across shops throughout the area.
I was going to learn to make Trillemarkabrød. An homage to the natural reserve of Trillemarka, which lies between the two valleys of Sigdal and Numedal and is Norway’s largest forest reserve. A special loaf they created, packed full of grains and seeds and cooked lovingly in their old oven.
