Bread suited for cut sandwiches is made from coarse rye flour, wheat flour, salt, syrup, yeast and milk or whey, worked to a fairly stiff dough, risen in a greased tin and baked in the oven for about 1½ hours. From Erken's Stor kokebok (1949), p. 677.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 677 (falt i det fri)
The bread is made with sandwich slicing in mind and is therefore firm in texture. It belongs to the sandwich chapter of the book.
Warm the liquid
Warm the water and syrup until lukewarm.
Mix the dough
Mix the salt into the flour. Add the dissolved yeast and work everything into a fairly stiff dough. Add the milk or whey.
Rise
Place the dough in a well-greased tin and let it rise.
Bake
Bake the bread in the oven for about 1½ hours.
The text is split into steps. The liquid amount 3½ dd. is kept as printed but may have been meant as dl, and water is mentioned in the method without an amount. The book gives no oven temperature, and none has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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Note on Modernised
Teksten er delt i steg. Væskemengden «3½ dd.» er beholdt slik den står, men kan være ment som dl, og vann nevnes i metoden uten mengde. Boka oppgir ingen ovnstemperatur, og ingen er lagt til.
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