Wholemeal bread of coarse rye, wheat flour and buttermilk is mixed in the evening and risen cold; knead and shape the next morning, glaze and bake. Variant: coarse French-style bread of coarse wheat. From Erken's Big Cookbook (1949), p. 633.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 633 (falt i det fri)
Two breads with a cold overnight rise. The book gives the same method for both: mix in the evening, shape and bake next morning.
Set the dough
Mix the ingredients into a dough in the evening and leave it to rise in a cool place overnight.
Knead and shape
Knead the loaves the next morning and place them on a greased tray.
Glaze
Brush with egg mixed with a little milk, or just milk. Water also works well.
Bake
Bake in the oven until the loaves are cooked through.
Variant: coarse French-style bread
For the coarse French-style bread use 500 g coarse wheat meal, 500 g plain flour, 1/2 tbsp salt, 50 g yeast, 3/4 l buttermilk and 1/4 l skimmed milk. The method is the same.
Two related recipes are grouped here; the coarse French-style bread is included as a variant. 'k skummet melk' is read as 1/4 l. Baking time and oven temperature are not in the original. Quantities are converted to g, dl and tbsp.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
To beslektede oppskrifter står sammen i gruppen; grovt franskbrød er tatt med som variant. «k skummet melk» er tolket som ¼ l. Steketid og ovnstemperatur står ikke i originalen. Mengder er omregnet til g, dl og ss.
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!