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Tin loaf with baking powder

Tin loaf with baking powder is made from rye flour, wheat flour, salt, milk, syrup and 6 teaspoons of baking powder, worked quickly into a dough and baked at once in an oblong tin in a moderate oven for about 1 hour. From Erken's Stor kokebok (1949), p. 677.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 677 (falt i det fri)

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About the dish

This is a yeast-free bread, quick to make and baked straight away without rising. The book says the syrup can be left out, using sugar and a little more milk instead.

How to make it

  1. 1

    Mix the rye dough

    Stir the rye flour, salt and cold milk together and work the dough until smooth.

  2. 2

    Add the syrup

    Warm the syrup slightly, just enough that it slips out of the cup, and stir it in.

  3. 3

    Work in the wheat flour

    Finally work in the wheat flour mixed with the baking powder. Work the dough quickly but thoroughly.

  4. 4

    Shape and bake

    Shape the dough on the baking table, place it in a greased oblong tin and bake at once in a moderate oven (about 200 °C (390 °F)) for about 1 hour.

  5. 5

    Brush with butter

    When the bread is baked, brush the crust with a little melted butter.

Changes from the original

Del. is converted to dl, and a moderately hot oven is cautiously read as about 200 °C (390 °F). Amounts and method are unchanged.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 677) → Modernised~74% of the text changedremovedadded
425 gr. rugmel g rugmel. 200 gr. hvetemel ½ teskje salt g hvetemel. 0,5 ts salt. 6 teskjeer bakepulver 3½ del. ts bakepulver. 3,5 dl melk 1½ del. sirup. Rugmel, (kald). 1,5 dl sirup (eller 1 ss sukker og litt mer melk). smør (til å smøre formen, og smeltet til å stryke over skorpen). Rør rugmel, salt og den kolde melk røres sammen; kalde melken sammen og arbeid deigen arbeides godt jevn. Sirupen lunkes jevn.. Lunk sirupen litt, kun bare så meget mye at den slipper koppen, og røres i. Tilslutt arbeides rør den i.. Arbeid til slutt inn hvetemelet blandet med bakepulveret inn; bakepulveret. Arbeid deigen arbeides hurtig raskt, men godt, formes godt.. Form deigen på bakebordet, legges legg den i en avlang smurt form og stekes stek straks i middels varm ovn (ca. 200 °C) i ca. 1 time. Sirup kan selvfølgelig sløifes, og istedenfor tas 1 spiseskje sukker og litt mer melk. time.. Når brødet er stekt, strykes stryk skorpen over med litt smeltet smør.

Note on Modernised

«Del.» er omregnet til dl, og «middels varm ovn» er tolket forsiktig som ca. 200 °C. Mengder og metode er uendret.

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Frequently asked questions

Can the syrup be left out?
Yes, the book says 1 tablespoon of sugar and a little more milk can be used instead.
Does the dough need to rise?
No, it is baked immediately after shaping.
Why is the crust brushed?
The book says the crust is brushed with a little melted butter when the bread is baked.

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