Norwegian Bread (For Dyspeptics)

Norwegian Bread (For Dyspeptics)

A simple bread recipe suitable for those with digestive issues, adapted from a historical cookbook.

Ingredients

  • 1 pint Barley meal
  • 1/2 pint Graham flour
  • 1/2 pint Flour
  • 1 teaspoonful Salt
  • 2 teaspoonfuls Baking powder
  • 1 pint Milk

Instructions

  1. 1Preheat the oven to 350°F (175°C). Grease a loaf tin (approximately 9x5 inches).
  2. 2Sift together the barley meal, Graham flour, flour, salt, and baking powder in a large bowl.
  3. 3Gradually mix the milk into the dry ingredients until a firm batter forms.
  4. 4Pour the batter into the greased loaf tin. Bake in the preheated oven for 40 minutes. Cover with paper for the last 25 minutes to prevent over-browning.
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