Blackbread - Surbrød

Makes 5 small or 3 standard loaves

• 2 packages dry yeast
• 1 tablespoon water
• 1 teaspoon sugar
• 4½ cups water
• 2 tablespoons salt
• 10 cups rye flour, dark
• 8 cups white flour
• 1 teaspoon caraway seed

Mix the yeast, 1 tablespoon water and sugar in a large bowl. Add the rest of the ingredients in the order given. Beat well.
Put the dough on a floured board and knead well. Let rise on the board in a warm place until doubled in bulk. Knead well again and shape into loaves. (5 small loaves are better the 3 standard-sized ones if you have pans smaller than 9 × 5 × 3.)
Put into greased pans and return to warm place to rise until again doubled in size.
Bake 10 minutes in a preheated 425º oven, then lower the heat to 325º and bake 1 hour more. Slice very thin.

Beer Bread - Øllebrød

Makes 3 loaves

• 2 cups water
• 1½ cups beer
• 2/3 cup molasses
• 1 package dry yeast
• 1 tablespoon warm water
• 2 teaspoons salt
• 5 cups rye flour
• 5 cups white flour

Mix the water, beer and molasses. Add the yeast, softened in the 1 tablespoon of warm water. Add the rest of the ingredients, mixing well. Let rise in a warm place until doubled in bulk.
Knead on a floured board. If necessary, use more white flour to make a good stiff dough.
This recipe can be made into 1 loaf or into 3 smaller ones. If you prefer one, place the dough in a floured cloth in a large bowl and let rise again until doubled in bulk. For 3 loaves, divide the dough into 3 equal parts and put each portion into its own floured cloth to rise.
Turn the dough upside down into a well-greased 11×7×2 pan, or 3 pans measuring 7¾×3 5/8×2½.
Bake the single loaf in a preheated 400º oven for 10 minutes, then reduce the temperature to 325º and bake for 50 minutes more. If you are making 3 small loaves, bake them for 10 minutes at 400º, reduce the heat to 325º and bake for an additional 35 to 40 minutes.

Anise Loaf - Anisbrød

Makes 1 loaf

• 2¼ cups flour -- sifted
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup soft butter
• 1 cup sugar
• 1 teaspoon anise seed
• ½ teaspoon almond extract
• 5 eggs
• ¾ cup almonds, toasted -- ground or chopped

Sift together twice the flour, baking powder and salt.
Cream the butter and sugar together until soft. Add the anise seed and the almond extract and blend well. Add the unbeaten eggs, one at a time, beating well after each addition. Add the sifted dry ingredients, mixing thoroughly. Fold in the ground or chopped almonds.
Bake in a preheated 350º oven for 1 hour, in a greased and lightly floured loaf pan (9×5×3).

Almond Rusks - Mandelskorpor

• 2 eggs
• 1 cup brown sugar
• 7 tablespoons soft butter -- creamed
• 3 tablespoons almonds -- slivered
• 3 cups flour
• 1 teaspoon baking powder
• Salt

Beat eggs and sugar together until light. Add the creamed butter and the almonds.
Sift dry ingredients and add a little at a time to first mixture, beating well after each addition.
Spread the dough 1½ inches thick on a lightly buttered baking sheet. Bake in a preheated 375º oven 15 minutes.
Remove from baking sheet and cut rusk diagonally into pieces ¾ inch thick. Cool.

Almond Bread - Mandelbrød

Makes 1 loaf

• 3 eggs -- beaten
• ½ cup sugar
• 2 teaspoons baking powder
• 1½ cups flour -- sifted
• ½ cup blanched almonds -- chopped

Add sugar to the beaten eggs and beat until very thick. Add sifted flour with the baking powder. Blend in the chopped almonds and mix well.
Place in a greased loaf pan and bake 45 minutes in a preheated moderate oven (375º). Frost with a powdered-sugar glaze if so desired.

SAU DODOL (WELI THALAPA)

• 2 lbs Rice flour
• 4 cups thick Coconut milk
• 4 cups Kithul or Coconut trealce
• 2 tsp Salt

METHOD : In a large bowl, mix the flour and salt thoroughly. Add a little coconut milk to the flour and mix until the flour forms into small balls like beads. Do not add water. Cover and steam the flour beads for abourt 30 minutes or until cooked. Remove from the steamer and separate the flour beads and set aside. Boil the treacle and coconut milk in a large saucepan and add the flour beads while stirring. Keep stirring the mixture until oil starts to separate. Remove from heat. Transfer into a greased dish and shape into a block. Cut into pieces of any shape.

RULANG ALUWA

• 1 lb Semolina (Wheatlets)
• 2 lbs Sugar
• 1/2 tsp powdered Cardamom
• 1/4 tsp powdered Cloves
• 50 Raw Cashews, chopped

METHOD : Roast the Semolina and set aside. Prepare a cutting board by sprinkling some roasted semlina and have it ready. In a saucepan add 1 cup of water to the sugar and heat. When the syrup thickens and starts to form a crust like layer on the sides of the saucepan, add the semolina and the spices. Mix thoroughly. Add the chopped cashews and mix thoroughly. Remove from heat before the mix thickens and transfer onto the cutting board. Flatten and form into a block (about 1-1/2" thick). Cut into pieces.