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.
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