A coarse bread dough of potato flakes (potetvalsemel), wholemeal wheat and rye, wheat flour, yeast, milk, salt and optional syrup, made as an ordinary bread dough. From Erken's Stor kokebok (1949), p. 627.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 627 (falt i det fri)
The coarse bread combines potetvalsemel with wholemeal wheat and rye and wheat flour. The recipe is in the baking chapter of the 1949 edition.
Set the dough
Make the dough as an ordinary bread dough from all the ingredients. Timing and baking are not given in the text.
Quantities are unchanged, ½ del. is written as ½ dl. The text says only «set as an ordinary bread dough», so the method is short.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Pick two different editions to see a comparison.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!