{"id":235,"date":"2010-03-14T14:56:31","date_gmt":"2010-03-14T14:56:31","guid":{"rendered":"https:\/\/blogs.transparent.com\/norwegian\/?p=235"},"modified":"2010-03-18T12:26:40","modified_gmt":"2010-03-18T12:26:40","slug":"norwegians-know-good-bread","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/norwegian\/norwegians-know-good-bread\/","title":{"rendered":"Norwegians Know Good Bread"},"content":{"rendered":"

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/a>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \"View<\/a><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 br\u00f8d med p\u00e5legg<\/strong> (bread w- toppings)<\/p>\n

Believe me. If you go into any matbutikk<\/strong> (grocery store), much less bakeri<\/strong> (bakery) in Norway, you will be able to find dozens of kinds of br\u00f8d<\/strong> (bread). I personally go for the tykk grovbr\u00f8d <\/strong>(thick whole wheat bread) med n\u00f8tter og kjerner <\/strong><\/strong>(with nuts and seeds) eller m\u00f8rkt rugbr\u00f8d <\/strong>(or dark rye bread).<\/p>\n

I don’t like br\u00f8d that you can smush up into a ball in your hand like most of the br\u00f8d I find in matbutikker<\/strong> i USA. Of course there’s Wonderbread, which I don’t even think should be considered br\u00f8d<\/strong>. I think if I ate a whole loaf, I wouldn’t even feel mett<\/strong> (full). I think half of the content is air. I like tykk, sunn br\u00f8d<\/strong> (thick, hearty bread) that have a lot of smak<\/strong> (flavor) and actually fill my tummy, not to mention provide my body with n\u00e6ringstoffer<\/strong> (nutrients) it craves. There are 2 private bakerier<\/strong> in my town and 2 bakerier i matbutikker <\/strong>and I struggle to find god br\u00f8d<\/strong>.<\/p>\n

We have family friends that live on en g\u00e5rd (a farm) and they built en kjempestor mursteinovn<\/strong> (a huge brick oven) outside and they bake det beste br\u00f8det i hele verden <\/strong>(the best bread in the whole world)! They also have pizza natt<\/strong> (night) at their farm hver tirsdag <\/strong>(every Tuesday), which is out in the boonies, mind you. Again, the best-the best pizza i hele verden<\/strong>. Hver ingrediens <\/strong>(Every ingredient) (comes from the farm) unntatt for<\/strong> (except for) gj\u00e6r<\/strong> (yeast) and ost <\/strong>(cheese), som kommer fra en g\u00e5rd i n\u00e6rheten <\/strong>(which comes from a farm in the vicinity). Selv kj\u00f8ttet kommer fra g\u00e5rden deres<\/strong> (Even the meat comes from their farm). And the best part is, they don’t advertise; it’s all word of mouth. It’s clear that lot’s of people opened their mouths and spread the word about how great this pizza is because they sell i gjennomsnitt<\/strong> (on average) 200-300 pizzas.<\/p>\n

So back to br\u00f8d<\/strong>, you might suggest that I stop complaining and either move to Norway if br\u00f8d<\/strong> is really that important to me (I’ve considered it) or just bake my own! Certainly an understandable suggestion. However, I have never been known to be a good baker. In fact, I think I’m a natural at completely messing up oppskrifter<\/strong> (recipes)when I bake. Maybe if ta et kurs <\/strong>(take a class) or just watch a Norwegian do it. Until then, I wonder hvilket merke<\/strong> (what brand) of br\u00f8d you all like? Do you secretly love Wonderbread? Country Hearth? Brownberry? What’s your favorite type of br\u00f8d<\/strong>? Is it rugbr\u00f8d<\/strong> (rye bread), allminnelig br\u00f8d<\/strong> (light rye), fint br\u00f8d<\/strong> (white bread), grovt br\u00f8d<\/strong> (dark bread)?<\/p>\n

And check this<\/a> link out.<\/p>\n

The Norwegian Olympic team has for the past 20 years or so had Norwegian bakers travel with the team to bake homemade, Norwegian br\u00f8d<\/strong> that they are used to eating at home-120 loaves a day, to be precise. I think that’s so awesome. It makes sense though, right? If you eat a certain way at home, you need to eat the same way when you’re away if you’re an Olympic athlete-the body needs consistency, and good br\u00f8d<\/strong>!<\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \"View<\/a><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 et typisk bakeri<\/strong> (a typical bakery)<\/p>\n

<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 br\u00f8d med p\u00e5legg (bread w- toppings) Believe me. If you go into any matbutikk (grocery store), much less bakeri (bakery) in Norway, you will be able to find dozens of kinds of br\u00f8d (bread). I personally go for the tykk grovbr\u00f8d (thick whole wheat bread) med n\u00f8tter og kjerner (with nuts and seeds)…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":33,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[1],"tags":[7887,7886,30,7885,7888],"class_list":["post-235","post","type-post","status-publish","hentry","category-uncategorized","tag-bakeri","tag-bakery","tag-bread","tag-brd","tag-norwegian-bread"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/posts\/235","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/comments?post=235"}],"version-history":[{"count":8,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/posts\/235\/revisions"}],"predecessor-version":[{"id":238,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/posts\/235\/revisions\/238"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/media?parent=235"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/categories?post=235"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/tags?post=235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}