What is "rye meal" (ruggrøb)?

"Rye meal" (ruggrøb) is coarsely ground rye – that is, rye bran or rye grits – which gives the bread a coarse, dense texture. Use coarse rye flour or cracked rye kernels.

Why caraway in the bread?

Caraway was the traditional spice in Norwegian coarse bread and gives a characteristic, slightly anise-like flavor.

Coarse Bread

Name: Coarse Bread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: Norwegian
Ingredients: 1,150 g rye grits (rye meal) (coarsely ground rye / rye bran); 1,100 g wheat flour (plus approx. 500 g extra for finishing); 2 l water (lukewarm); 2 tsp salt; 3 tsp caraway; 50 g yeast (fresh yeast; approx. 17 g dry yeast is equivalent); 1 tsp sugar (for the yeast)

Coarse bread from Erken & Steen (1900): 1150 g rye meal (coarsely ground rye), 1100 g wheat flour, 2 l water, salt, caraway, 50 g yeast. The yeast is pre-fermented, the dough is kneaded and rises 25–30 min, is kneaded further with about 500 g flour and baked ¾ hour. A coarse caraway bread without a price list.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 273 (falt i det fri)

Be the first to rate

About the dish

Kraftig, karvekrydret grovbrød fra kapitlet «Om brødbagning» (1900). «Ruggrøb» er grovmalt rug (rugkli/ruggryn) og gir brødet tyngde og grovhet. Oppskriften er en av få i bolken uten prisliste – bare ingrediensmengder.

How to make it

1
Stir out the yeast
Stir the yeast with the sugar, add 2 tbsp lukewarm water and 1 tbsp wheat flour, and let it rise 5 minutes.
2
Mix the dough
Mix the rye grits and the wheat flour, add salt and caraway, and add the water little by little. Work the yeast in well.
3
Rise
Let the dough rise 25–30 minutes.
4
Finish kneading and shape
Knead the dough further with about 500 g extra wheat flour until it is supple, and shape into loaves.
5
Bake
Bake in a good hot oven (approx. 220 °C (430 °F)) for about ¾ hour (45 min).

Changes from the original

«ruggrøb» tolket som grovmalt rug / rugkli. theske/theskeer → ts, spiseske → ss. Gjærmengde (50 g fersk) beholdt med tørrgjær-ekvivalent. Steketemperatur ca. 220 °C (430 °F) lagt til. Ingen priser i originalen, derfor cost_1900 = null.

Time machine – what changed?

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

From1900 Modernised

To1900 Modernised

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is "rye meal" (ruggrøb)?: "Rye meal" (ruggrøb) is coarsely ground rye – that is, rye bran or rye grits – which gives the bread a coarse, dense texture. Use coarse rye flour or cracked rye kernels.
Why caraway in the bread?: Caraway was the traditional spice in Norwegian coarse bread and gives a characteristic, slightly anise-like flavor.

Equipment for this dish

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

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!