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.

Coarse Rye Bread II

Name: Coarse Rye Bread II
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 16 servings
Cuisine: Norwegian
Ingredients: 1,150 g coarse rye meal (coarsely ground rye); 1,100 g wheat flour; 2 l water (lukewarm); 2 tsp salt; 3 tsp caraway; 50 g yeast (fresh); 1 tsp sugar; 500 g wheat flour (for kneading in at the end)

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
Set the yeast
Stir the yeast with the sugar, add 2 tbsp lukewarm water and 1 tbsp wheat flour. Let stand 5 minutes.
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
Rise
Let the dough rise for 1 hour.
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
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.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 542)~82% of the text changedremovedadded

~~1 150 g~~ 1150 gr. ruggrøp ~~(grovmalt rug). 1 100 g hvetemel.~~ 1100 gr. hvetemel 2 ~~l vann (lunkent).~~ l. lunkent vand 2 ~~ts salt.~~ teskeer salt 3 ~~ts karve.~~ teskeer karve 50 g gr. gjær ~~(fersk).~~ 1 ts teske sukker. ~~500 g hvetemel (til innelting til slutt). Rør gjæren ut~~ Gjæren utrøres med sukkeret, ~~tilsett~~ tilsættes 2 ss spiseskeer lunkent ~~vann~~ vand og 1 ~~ss hvetemel. La stå~~ spiseske hvetemel; hæves i 5 ~~minutter.. Bland ruggrøp og hvetemel, tilsett salt~~ minutter. Ruggrøpen og hvetemelet blandes, tilsættes salt, karve og ~~deretter~~ litt om efter litt ~~det lunkne vannet. Arbeid deigen~~ vandet, arbeides godt ~~sammen~~ med ~~gjærblandingen.. La deigen heve i~~ gjæren, staar til hævning 1 ~~time.. Elt inn~~ time, eltes yderligere med ca. 500 ~~g hvetemel til deigen er smidig, og form 3–4 brød på smurt plate eller i former.. Stek brødene~~ gr. hvetemel. Stekes i godt varm ~~ovn, ca. 230 °C, i~~ ovn ca. ~~45 minutter.~~ 3/4 time.

Note on Modernised

Enheter modernisert (g, l, ss, ts). «3 — karve» i OCR er lest som 3 teskeer karve. «Godt varm ovn» er angitt som ca. 230 °C. Originalen sier ikke hvor mange brød deigen deles i; det er beskrevet som 3–4 brød etter mønster av de andre grovbrødene.

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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.

Equipment for this dish

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

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