As Mistress of Snøringsmoen she favors her guests with meals spiced with cultural history. To visit Snøringsmoen is "a journey for the senses." It is to enjoy the tastes, sounds, aromas, and atmosphere of the past. Now you can make her delicious and beautifully decorated bread. Make the dough in the evening and set in refrigerator overnight.

In a large bowl, add warm water, yeast, and syrup. Let stand 5 minutes until yeast dissolves. melt margarine and cool. When yeast has dissolved, add all remaining ingredients. Mix with a wooden spoon until the dough leaves the sides of the bowl. Turn out onto a lightly floured surface and knead 5-8 minutes. Place in a lightly greased bowl, turn once. Cover tightly with lightly greased plastic wrap and set to cool overnight. Remove to a lightly floured surface and knead 2-3 minutes and shape into a round loaf. Place on parchment covered baking sheet.

In a medium-sized bowl, add warm water and yeast. Let stand 5 minutes until yeast dissolves. Stir in enough flour to make a fairly firm dough. Do not begin to knead before as much water as possible has carefully been worked into the flour. If the dough is too firm a little additional water may be added. Cover tightly with lightly greased plastic wrap, and set to cool overnight. To make spike of grain, roll into two ropes pointed at one end. Cut along the edges to form a spike (see picture). Or shape into desired decoration, and fasten to the round loaf with water. Set bread to rise 30 minutes. Preheat over to 400 degrees F (200 degrees C). Just before baking, brush the decoration only with a slightly beaten egg yolk to which has been added 1 tablespoon of water. Bake on lowest rack 30-40 minutes. Bread is done when internal temperature if 190-205 degrees F (88-96 degrees C). Or tap bread on the bottom, when it sounds hollow, it is done. Watch the decoration so it does not become too dark. Cover with aluminum foil if necessary. Makes one large round loaf.

Tips: If you would like to display your beautiful creation, leave the bread to dry for 48 hours, with oven doors ajar, and temperature between 140-210 degrees F (60-100 degrees C). The breads must be completely dry, or they could explode. If desired, spray with non glossy lacquer.

Else's White Bread (Else's hvetebrød)

Follow directions for else's Coarse Bread. It is important to dissolve yeast at 104-122 degrees F (40-50 degrees C) water or milk.

Ekte Norsk Mat--Authentic Norwegian Cooking is available for purchase, through the Vesterheim bookstore. Call toll free at 1-888-979-3346.