Grass-flour bread: grass meal is mixed with plain flour or coarse wheat, milk, yeast, salt and syrup, set in the usual way and baked in a very hot oven for 10-15 minutes. From Erken's Big Cookbook (1949), p. 636.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 636 (falt i det fri)
The book says the bread turned out well but is not yet fully tested, and has the interest of novelty. The grass meal was also excellent for grass-meal soup, made like spinach soup.
Set the dough
Mix grass meal, plain flour (or coarse wheat meal and plain flour), yeast, milk, salt and syrup and set the dough in the usual way.
Shape and bake
Shape into loaves and bake in a very hot oven for 10-15 minutes.
Measures are converted (del. to dl, 'spiseskje' to tbsp). Two flour alternatives are given. Grass meal is not an ordinary shop item today.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
Mål er omregnet (del. til dl, «spiseskje» til ss). Det oppgis to mel-alternativer. Gressmel er ikke vanlig handelsvare i dag.
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