Norwegian bread is an important part of the Norwegian cuisine and is served at every meal. Norwegians are very particular about the bread they consume. Usually, a household can consume as much as 20 loaves of bread a day. A large variety of ingredients are used to make daily bread as well as specially flavored breads that are eaten during the festive season.
History of Norwegian Breads
Norway has traditionally used white bread as well as coarse barley breads. The white variety of bread was commonly used in the homes of aristocrats while barley, rye or oat breads were cooked in poorer households. Wheat products were exclusive and produced only for special occasions. A large variety of flatbread like lefser, tunnbrod, kling, klining and krotekake were prepared by frying the dough on large plate pans. Over time, mills started producing standardized flours from a large variety of grains and this resulted in a rich variety of nutritious white breads, sourdough breads and flatbreads that were prepared all over Norway. Till date, Norwegians have a very strong bread culture and different varieties of bread are prepared in local bakeries, households and restaurants.
Norwegian Bread Recipe: Ingredients Used and Preparation Overview
A large range of flours can be used to make Norwegian bread. Traditionally, wheat flour breads along with rye and barley breads were common. However, in the modern times, spelt, fiber-bran, barley and other varieties have become common. Flatbreads and unleavened breads that are prepared from a liquid flour batter are also common.
Serving and Eating Norwegian Breads
Almost every household will use bread as an accompaniment for every meal. Bread is usually served at breakfast with butter, jam or a variety of toppings. Toasted breads, sweet bread, sweet buns, rolls, and filled buns are also served at tea and at festive occasions.
Variations of Norwegian Bread Recipes
Trivia
The Norwegian Olympic Team bought their own bakers and bread flours to bake bread for themselves during the 2010 Winter Olympics. They baked their bread at a local Vancouver Bakery and the excess Norwegian bread was sold to local customers.