What does 'cold rising' mean in this recipe?

The dough is set in the evening and rises cold/slowly overnight. The next morning the loaves are kneaded, placed on a greased tray and baked. So the total time is around 12 hours, but most of it is rising time with no work.

Which flour and how much liquid are used?

Equal parts flour: 1 kg rye flour and 1 kg wheat flour. The liquid is 12 dl milk, or optionally half milk and half water. Plus 60 g yeast, 1 tablespoon salt and 1 tablespoon caraway.

What are the loaves brushed with?

Egg mixed with a little milk. You can also use just milk, and Schønberg Erken writes that water is good enough too.

Mixed-Grain Bread

Name: Mixed-Grain Bread
Prep time: 40 min
Cook time: 11 h 20 min
Total time: 12 h
Yield: 20 servings
Cuisine: Norwegian
Ingredients: 1 kg rye flour; 1 kg wheat flour; 12 dl milk (or half milk, half water); 60 g yeast (fresh); 1 tbsp salt (table salt); 1 tbsp caraway; 1 pcs egg (for brushing, can be replaced with milk or water)

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)

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About the dish

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.

How to make it

1
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.
2
Cold rise
Cover the dough and let it rise in a cool place overnight.
3
Shape the loaves
Knead the dough the next morning, shape the loaves and place them on a greased tray or in tins.
4
Brushing
Brush the loaves with egg beaten with a little milk — or just milk; water can also be used.
5
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.

Changes from the original

'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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Egg
- X-tra Egg S/M 12stkX-TRAca. kr 26,50 · Coop
- Bakketun Egg 10pk 673gBAKKETUNca. kr 59,90 · Coop

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 633)~85% of the text changedremovedadded

1 ~~kg rugmel.~~ kg. rugmel 1 ~~kg hvetemel.~~ kg. hvetemel 12 dl dl. melk ~~(eller~~ eller halvt melk, halvt ~~vann).~~ vann 60 g gr. gjær ~~(fersk).~~ 1 ~~ss salt (kjøkkensalt). 1 ss karve.~~ spiseskje kjøkkensalt 1 ~~stk egg (til pensling, kan erstattes med melk eller vann). Bland rugmel, hvetemel, salt og~~ spiseskje karve. ~~Løs gjæren i melken (eller melk og vann) og arbeid alt til en smidig deig.. Dekk deigen til og la den heve kaldt over natten.. Elt opp~~ Sett deigen ~~neste~~ om aftenen altså koldhevning. Brødene eltes op næste morgen, ~~form brødene og legg dem~~ legges på smurt ~~plate eller i former.. Pensle brødene~~ plate, overpensles med ~~egg utrørt i~~ egg, blandet med litt ~~melk —~~ melk, eller man kan bruke bare melk; vann ~~kan også brukes.. Stek brødene i god varm ovn (200–220 °C) i ca. 45–60 minutter, til de~~ er ~~gjennomstekte og lyder hult når man banker på undersiden.~~ også godt nok.

Note on Modernised

«12 dcl» er ført som 12 dl. Spiseskje salt og karve er beholdt som mål. Kilden oppgir ikke steketid; det er lagt til et veiledende anslag (ca. 45–60 minutter ved 200–220 °C) i trinnene, samt at kaldhevingen skjer på kjølig sted / i kjøleskap.

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Frequently asked questions

What does 'cold rising' mean in this recipe?: The dough is set in the evening and rises cold/slowly overnight. The next morning the loaves are kneaded, placed on a greased tray and baked. So the total time is around 12 hours, but most of it is rising time with no work.
Which flour and how much liquid are used?: Equal parts flour: 1 kg rye flour and 1 kg wheat flour. The liquid is 12 dl milk, or optionally half milk and half water. Plus 60 g yeast, 1 tablespoon salt and 1 tablespoon caraway.
What are the loaves brushed with?: Egg mixed with a little milk. You can also use just milk, and Schønberg Erken writes that water is good enough too.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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