Brød og gjærbakst

A simple quick bread without yeast: wheat flour, baking powder, salt, and milk worked together quickly, brushed with egg, and baked 20–30 minutes in a hot oven.

Erken's Berlin jam doughnuts from 1914: a yeast dough of 250 g flour, milk, egg, egg yolks, and butter, rolled out, cut with a glass, joined in pairs with raspberry jam, proofed, and fried in lard, served dusted with sugar.

Everyday bread from Erken's Stor kokebok (1914) of 1 kg rye flour and 1 kg wheat flour, 12 dl milk (or milk and water), 60 g yeast, 1 tbsp salt and 1 tbsp caraway. The dough is set in the evening for a cold rise, shaped the next morning, brushed with egg and milk and baked. Baking time is not given in the source.

Erken's basic recipe for Shrovetide buns from 1914: a wheat dough with 850 g flour, 5 dl milk, 200 g butter, 100 g sugar, cardamom, and 40 g yeast, risen twice, shaped into round buns, brushed, and baked in a moderate oven.

Erken's filled Shrovetide buns from 1914: large wheat buns from the basic dough, hollowed and filled with one of three fillings — a cooked almond cream of cream, almonds, sugar, butter, and egg yolks; an almond paste of almonds, icing sugar, and egg white (optionally with whipped cream); or a boiled-up mixture of milk, sugar, and butter served warm.

Birthday wreath from Erken's Stor kokebok (1914): a rich yeast dough with 450 g flour, cold milk, 3 eggs, 200 g melted butter, cardamom, and candied orange peel; the dough is tied in a damp cloth and rises in a bucket of cold water overnight, shaped into a wreath, brushed with egg, sprinkled with almonds and sugar, and baked about 30 minutes.

Birthday kringle (a Scandinavian pretzel-shaped sweet bread) from Erken's Stor kokebok (1914): a rich wheat dough with 750 g flour, 5 dl milk, 2 eggs, cardamom, raisins and candied citron; butter and sugar are kneaded in twice, the kringle is shaped, brushed with egg and baked about 45 minutes.

Simple French bread of 850 g wheat flour, milk, yeast, salt and butter, shaped into 8-10 small round loaves, brushed with egg and baked about 20 minutes in good heat. The same dough can be used for dinner rolls.

Erken's breakfast rusks from 1914: a cold yeast dough of wheat flour and cracked rye is set the night before, butter is kneaded in in the morning, the dough is shaped into buns, baked about 20 min, then split and dried in a lukewarm oven.

Graham bread from Erken's Stor kokebok (1914, pp. 542–543): a pan loaf of equal parts fine and coarse (cracked) wheat flour with about 2 l milk, salt and yeast; the dough rises overnight, is punched down, filled ¾ full into greased pans, proofed ½ hour, brushed with milk, pricked and baked 1 hour.

Coarse Rye Bread I from Erken's Stor kokebok (1914, p. 542): rye bread of 2 kg coarse rye meal and 1 kg wheat flour with caraway, syrup, salt, and a yeast starter, risen 5 hours, formed into 3–4 loaves on a sheet, glazed and pricked before baking in a hot oven. Variant with fine rye flour and buttermilk.

Coarse Rye Bread II from Erken's Stor kokebok (1914, p. 542): a quick coarse rye dough of rye meal and wheat flour with lukewarm water, salt, caraway, and yeast; rises 1 hour, is kneaded up with about 500 g wheat flour, and baked in a good hot oven about 45 minutes.

Horns of a rich yeast dough with 400 g flour, 2 dl cream, 100 g butter, egg, egg yolk, and sugar. The dough is divided into 6, rolled out, and each round cut into four triangles, brushed with butter and sprinkled with chopped almonds, rolled into horns, brushed with egg, and baked in a very hot oven.

Erken's wheat buns (1914): a large yeast dough of 2 kg wheat flour, milk, 60 g yeast, 125 g sugar, 200 g butter and cardamom; small round buns with 1–2 raisins in each, brushed with egg and baked for about 20 minutes in a hot oven.

Wheat pretzels of 1 kg wheat flour, 7 dl milk, 80 g yeast, salt, plus 80 g butter and 40 g sugar creamed white and kneaded in after the first rise. Shaped into small pretzels and baked light brown in a hot oven.

Erken's Julekake I (1914): a large yeasted bake with 1.5 kg all-purpose flour, 7.5 dl milk, 150 g yeast, 300 g sugar, 300 g butter, 1 tsp cardamom, 200 g candied peel, and 200 g raisins. A pre-dough of half the milk and yeast rises until it sinks, the rest is stirred in, the dough rises 1 hour and is worked a couple of times. Shaped into round cakes on a sheet, pressed down in the center with a cut around, brushed with egg, and baked about 1 hour in a hot oven.

Rusks I from Erken 1914: a sweet bun dough of 1.25 kg wheat flour, 9 dl milk, 250 g butter, 200 g sugar and 100 g yeast. The dough is raised, shaped into small buns, baked in a hot oven, split with a warm knife after cooling and dried at low heat until crisp rusks.

Erken's Rusks II (1914): a sweet cardamom wheat dough with 1 kg flour, 5 dl milk, 160 g sugar, 50 g yeast and 120 g butter, shaped into 6 long ropes, baked about 20 min, sliced and dried in a low oven into rusks.

Yeast-free kringle from 1914 with whipped egg and sugar, melted butter, cardamom, candied citron peel and sultana raisins, shaped into a pretzel, brushed with egg and baked 20–30 minutes.

Erken's filled kringle (1914): a rich yeasted wheat dough with 700 g flour, 4 dl milk, 70 g yeast, 50 g sugar and 180 g butter beaten in, risen 1 hour. Filled with an almond filling of 200 g almonds, 200 g confectioners' sugar and 1–2 egg whites, shaped into a pretzel, brushed with egg, sprinkled with almonds and baked 30–45 min. Prune or

Kuvertbrød: 15 small round rolls of wheat flour, butter, milk, salt, a little sugar, and yeast. The dough is kneaded for 15 minutes, the rolls are given a cross-shaped cut, proof for 1½ hours, and bake for 20–25 minutes in a hot oven.

Erken's white bread from 1914: a pan loaf of 1 kg wheat flour and 250 g rye flour with 50 g yeast, 6 dl milk, salt and a little sugar. The dough is left to rise, shaped in two greased pans, proofed 1 hour and baked about 1 hour in a hot oven.

Simple rye bread of 2 kg rye flour, 14 dl lukewarm water, 30 g yeast, caraway and salt. The dough rises 5 hours, is shaped into loaves, proofed 10 minutes, brushed and pricked, and baked 3/4–1 hour. Erken also explains the rules for warm-risen dough and an alternative cold rise overnight at about 10 °C.

Rye Bread II from Erken's Stor kokebok (1914): 1 kg rye flour, 2 tsp salt, 50 g yeast, 2 dl water and 4 dl milk. The yeast is pre-fermented with sugar, a little milk and flour, the dough kneaded, risen 45–60 min, divided into 2–4 oblong loaves, proofed 30 min, brushed and pricked, and baked 30–45 min in a good hot oven.

Erken's large batch of scorched sourdough rye bread: an evening sponge of 3 l water, yeast, sourdough and 4 kg rye flour, and the next morning 3 l water with salt and caraway plus 4 kg more rye flour. The loaves are browned ("scorched") in the flames from woodpiles at the oven door before baking about 1 hour.

Rye cakes from Erken's "Stor kokebok" 1914: 1.25 kg rye flour and 250 g wheat flour set with 80 g yeast and 1 liter water or milk. The dough is proofed in two stages, shaped into round or oblong cakes, brushed with water, pricked with five holes and baked about 30 minutes in a fairly hot oven.

Saffron bread: a wheat dough with milk and yeast raised to double size, then worked with butter creamed with sugar, egg, saffron, candied peel, almonds and raisins; divided into 5, shaped as braids, brushed, sprinkled with almonds and sugar and baked in a hot oven.

Erken's scones I: 240 g flour, 3 tsp baking powder, 60 g butter rubbed in, moistened with 2 eggs and 1.5 dl cream/milk, rolled out, cut out, brushed with egg and baked about 20 minutes at high heat.

Erken's scones II: a simple dough of 250 g flour, baking soda, cream of tartar, sugar, salt and 2 dl soured milk; rolled out finger-thick, cut out and baked pale yellow in the oven or flipped in a pan.

Small rusks leavened with baking powder: flour, butter, sugar, milk, and egg are rolled into buns, baked, split while hot, and dried crisp over low heat.

Erken's health bread from Stor kokebok (1914, p. 542): a hearty yeast bread of whole-wheat and fine wheat flour with milk, butter, syrup and yeast, shaped into four oblong loaves on a tray, brushed with egg or milk and baked in a moderate oven.

Erken's water bread (1914): wheat bread from 1.5 kg flour, 1 l water, 60 g yeast, 80 g butter, 25 g sugar and 1 tbsp salt. The dough cold-proofs overnight, is kneaded, shaped into 4 loaves and baked about 45 minutes in a hot oven.

Erken's wort cake I (vørterkake): rye bread with syrup, brown sugar, pepper and salt, cold-proofed 24 hours, shaped into 2–4 round loaves, brushed with melted butter and baked 45–60 minutes.

Wort cake II (vørterkake): a simple dough of 625 g wheat flour, 625 g rye flour, 125 g sugar/syrup, 8 dl lukewarm milk and yeast; risen 30 min, divided into 4 round loaves, brushed and baked in a hot oven.

Wort cake III (vørterkake): milk, beer, sugar and syrup are brought to a boil, cooled and mixed with 1 kg rye flour, 500 g wheat flour, salt and yeast; divided into 6 loaves and baked 30–45 min.

Wort cake IV (vørterkake): a spiced rye dough with clove and pepper, 750 g rye flour and 250 g wheat flour, 4 dl lukewarm milk; made and baked like wort cake I (cold rise 24 hours).

Erken's wienerbrød (1914): a yeast dough of 300 g wheat flour, 2.5 dl milk, 35 g yeast, 35 g sugar, and cardamom, with 180 g butter beaten in like puff pastry. Rolled 1 cm thick, cut into strips and shaped into pretzels, braids, spirals, and horns; proofed 30 min, brushed with egg and strewn with sugar and almonds or glazed after baking. Makes about 26 pieces.