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Coarse Rye Bread II

Coarse Rye Bread II from Erken's Stor kokebok (1914, p. 542): a quick coarse rye dough of rye meal and wheat flour with lukewarm water, salt, caraway, and yeast; rises 1 hour, is kneaded up with about 500 g wheat flour, and baked in a good hot oven about 45 minutes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 542 (falt i det fri)

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About the dish

A simpler and quicker coarse rye bread variant than Coarse Rye Bread I: here water is used instead of milk, and the dough rises only one hour before it is kneaded up with more wheat flour.

How to make it

  1. 1

    Set the yeast

    Stir the yeast with the sugar, add 2 tbsp lukewarm water and 1 tbsp wheat flour. Let stand 5 minutes.

  2. 2

    Mix the dough

    Mix the coarse rye meal and wheat flour, add salt and caraway, then little by little the lukewarm water. Work the dough together well with the yeast mixture.

  3. 3

    Rise

    Let the dough rise for 1 hour.

  4. 4

    Knead up

    Knead in about 500 g wheat flour until the dough is smooth, and form 3–4 loaves on a greased sheet or in pans.

  5. 5

    Bake

    Bake the loaves in a good hot oven, about 230 °C (445 °F), for about 45 minutes.

Changes from the original

Units modernized (g, l, tbsp, tsp). "3 — caraway" in the OCR is read as 3 teaspoons caraway. "Good hot oven" is given as about 230 °C (445 °F). The original does not say how many loaves the dough is divided into; it is described as 3–4 loaves following the pattern of the other coarse rye breads.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 542) → 1949 (korrekturlest, s. 628)~89% av teksten endretfjernetlagt til
1150 gr. ruggrøp 1100 50 gr. hvetemel 2 l. lunkent vand gjær 2 teskeer kg. ruggrøpp 1 kg. hvetemel 1 spiseskje salt 3 teskeer 1 spiseskje karve 50 gr. gjær 1 teske sukker. Gjæren utrøres med sukkeret, tilsættes del. sirup ca. 2 spiseskeer lunkent vand og 1 spiseske hvetemel; hæves i 5 minutter. Ruggrøpen og hvetemelet blandes, tilsættes l. melk. Melet blandes med salt, karve karve, sirup og tilsettes litt efter litt vandet, arbeides godt den lunkne melk med gjæren, staar gjæren; arbeides 3/4 time og står til hævning 1 time, eltes yderligere hevning i 5 timer. Arbeides og dannes til 3 å 4 brød, settes på smurt plate, heves 10 minutter, overstrykes med ca. 500 gr. hvetemel. Stekes melk eller vann, snittes bare gjennem «overhuden» i godt varm ovn ca. 3/4 time. samme øieblikk de settes inn i den varme ovn.

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Frequently asked questions

Which ingredients are needed for this coarse rye bread?
1150 g coarse rye meal, 1100 g wheat flour (plus about 500 g for the kneading), 2 liters lukewarm water, 2 teaspoons salt, 3 teaspoons caraway, 50 g yeast, and 1 teaspoon sugar.
How long should the bread rise and bake?
The yeast mixture (yeast, sugar, a little water, and flour) rises 5 minutes. The dough rises 1 hour before it is kneaded out with about 500 g wheat flour. Baking time is about 3/4 hour in a good hot oven. Total time about 2.5 hours.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 542. The recipe makes around 16 servings.
What is coarse rye meal?
Coarse rye meal is coarsely ground/crushed rye – a coarse rye flour. Together with caraway it gives the bread its characteristic coarse, spiced character.

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