Why does the recipe take so long?

The dough is set cold in the usual way and stands overnight. The actual work is short: after the butter is kneaded in, buns are shaped and left to rise 1/2 hour, baked about 20 minutes, and finally the split rusks are dried in a lukewarm oven.

What is the dough made of?

1 kg of wheat flour, 1/2 kg of rye grits (cracked rye), 1 dessert spoon of salt, 50 g of yeast, 200 g of butter or shortening and 8 dl of water. The butter is kneaded in the next day, once the dough has stood overnight.

How do the buns become rusks?

When the baked buns are cold or well cooled, they are split in two and dried in the oven. The oven must be only lukewarm, so the rusks dry out without browning.

Should they be brushed?

Yes, after rising on a greased sheet the buns are brushed with milk or beaten egg before being baked in a good hot oven for about 20 minutes.

Breakfast Rusks

Name: Breakfast Rusks
Prep time: 45 min
Cook time: 14 h 15 min
Total time: 15 h
Yield: 30 servings
Cuisine: Norwegian
Ingredients: 1,000 g wheat flour (the amount is uncertain in the source); 500 g cracked rye (coarsely crushed rye, can be replaced with coarse rye flour); 10 g salt (1 dessert spoon); 50 g fresh yeast; 200 g butter or margarine (at room temperature); 8 dl water (cold); 1 dl milk or 1 beaten egg (for brushing)

Erken's breakfast rusks (kavringer) 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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 543 (falt i det fri)

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About the dish

Rusks were a regular breakfast food in Norwegian homes, and Erken has several variants in "Stor kokebok." This one uses cracked rye (coarsely milled/crushed rye) alongside the wheat flour and is set as a cold dough the evening before. The ingredient list stood in a narrow column beside the method, and the OCR has made the amounts for flour and cracked rye uncertain; here they are interpreted from the liquid amount (8 dl of water).

How to make it

1
Set the cold dough the night before
Dissolve the yeast in the cold water. Mix in the wheat flour, cracked rye and salt to a cohesive dough, and let it stand cool overnight.
2
Knead in the butter
Knead the butter thoroughly into the cold dough the next morning, until the dough is smooth.
3
Shape the buns
Shape the dough into round, fairly large buns and place them on a greased baking sheet.
4
Proof and brush
Let the buns rise 30 minutes. Brush with milk or beaten egg.
5
Bake
Bake in a good hot oven, about 200 °C (390 °F), for around 20 minutes.
6
Split and dry
When the buns are cold or well cooled, split them in two and dry them in a lukewarm oven, about 100–120 °C (250 °F), until they are dry and crisp.

Changes from the original

Measures have been converted to grams/deciliters and a graded baking temperature has been added (the original says "good hot oven" and "lukewarm" oven). "Shortening" is rendered as margarine. Unclear flour amounts in the OCR have been interpreted from the liquid amount.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 543) → 1949 (korrekturlest, s. 629)~37% av teksten endretfjernetlagt til

1 ½ kg. hvetemel ~~1/2~~ ½ kg. ~~ruggrøp~~ ruggrøpp 1 ~~dessertske~~ dessertskje salt 50 gr. gjær 200 gr. smør eller matfett 8 del. ~~vand.~~ vann eller melk. Deigen ~~sættes~~ settes koldt ~~paa~~ på vanlig ~~maate, staar~~ måte, står natten over; nu eltes ~~smørret ind,~~ smøret inn, deigen lages til runde, litt store boller, ~~sættes paa~~ settes på smurt plate, ~~hæves 1/2~~ heves ½ time, pensles over med melk eller vispet egg. Stekes i godt varm ovn ca. 20 minutter. ~~Naar~~ Når de er kolde eller godt avkjølet, kløves de i to og ~~tørres~~ tørkes i stekeovnen, som kun ~~maa~~ må være lunken.

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Frequently asked questions

Why does the recipe take so long?: The dough is set cold in the usual way and stands overnight. The actual work is short: after the butter is kneaded in, buns are shaped and left to rise 1/2 hour, baked about 20 minutes, and finally the split rusks are dried in a lukewarm oven.
What is the dough made of?: 1 kg of wheat flour, 1/2 kg of rye grits (cracked rye), 1 dessert spoon of salt, 50 g of yeast, 200 g of butter or shortening and 8 dl of water. The butter is kneaded in the next day, once the dough has stood overnight.
How do the buns become rusks?: When the baked buns are cold or well cooled, they are split in two and dried in the oven. The oven must be only lukewarm, so the rusks dry out without browning.
Should they be brushed?: Yes, after rising on a greased sheet the buns are brushed with milk or beaten egg before being baked in a good hot oven for about 20 minutes.

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