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.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 545 (falt i det fri)
Mixed bread of half rye flour and half wheat flour with caraway was the everyday bread in Norwegian households. Here Erken uses a cold rise: the dough is set in the evening and shaped the next morning, which gives better flavor and suits the housewife's working day.
Set the dough in the evening
Mix the rye flour, wheat flour, salt and caraway. Dissolve the yeast in the milk (or milk and water) and work everything into a supple dough.
Cold rise
Cover the dough and let it rise in a cool place overnight.
Shape the loaves
Knead the dough the next morning, shape the loaves and place them on a greased tray or in tins.
Brushing
Brush the loaves with egg beaten with a little milk — or just milk; water can also be used.
Baking
Bake the loaves in a good hot oven (200–220 °C (430 °F)) for about 45–60 minutes, until baked through and they sound hollow when tapped on the bottom.
'12 dcl' has been entered as 12 dl. Tablespoons of salt and caraway have been kept as the measure. The source gives no baking time; a guideline estimate (about 45–60 minutes at 200–220 °C (430 °F)) has been added to the steps, along with a note that the cold rise takes place in a cool spot / the refrigerator.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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