Havregrynsbrød Recipe Correction

The Viking team recently discovered an error in the Havregrynsbrød (oatmeal bread) recipe in our October issue. The correct amount of rolled oats should be 2¾ cups, not 2¼ cups as printed in the magazine. Here’s a corrected copy of the recipe. Apologies for any inconvenience this may have caused our readers!

4 cups skimmed milk
½ oz. dry yeast or 2 oz. fresh yeast
3 Tbsp. vegetable oil
2 Tbsp. dark cane syrup
1½ tsp. salt
2¾ cups rolled oats
2¾ cups finely milled whole-wheat flour
2¾ cups white flour (approximately)
Rolled oats for topping

Heat milk to 105 to 115 degrees F. In a mixing bowl, dissolve the yeast in warm milk and let stand 5 minutes.

Add vegetable oil, syrup and salt. Stir in rolled oats, whole-wheat flour and most of the white flour. Knead the flour until the dough is firm and pliant, but not tough. As an alternative, beat the dough for about 5 minutes with an electric mixer. Roll into a ball and return the dough to the bowl.

Cover the bowl with plastic wrap and leave to rise in a warm area for about 40 minutes. Turn out the dough on a floured surface. Divide in two. Knead in a little more flour and shape two oval loaves. Place in well-greased 1½-quart loaf pans.

Cover with a clean dishcloth and allow dough to rise again in a warm location for about 30 minutes.

Brush the surface with a little lukewarm water and sprinkle with rolled oats. Bake at 375 degrees F for about one hour, on the lowest oven rack. Cool loaves on a rack. Let oat bread stand overnight before slicing.

Photo: John Mowers/Unleashed Productions

Amy Boxrud is editor of Viking magazine. She lives with her family in Northfield, Minn., where she’s a member of Nordmarka 1-585.