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Coarse bread rolls

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Brød, s. 60 (falt i det fri)

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How to make it

  1. 1

    Make the starter dough

    Stir the yeast into the lukewarm milk. Stir it into the wheat flour and add the salt, sugar and oil. Leave to rise for 30 minutes.

  2. 2

    Work in the groats

    Work the wheat groats into the dough and leave it to rise for another 30 minutes.

  3. 3

    Shape the rolls

    Divide the dough into 20 pieces. Shape them until smooth and free of cracks and place them on a greased baking tray.

  4. 4

    Prove and bake

    Leave them to prove for about 10 minutes and brush with egg. Bake for about 20 minutes in a hot oven (about 225 °C (435 °F)).

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Time machine – what changed?

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

From1939Modernised
To1939Modernised
Modernised → 1939 (proofread, p. 60)~69% of the text changedremovedadded
Grove rundstykker 4 dl melk (lunken). melk, 30 g gjær. gjær, 150 g sammalt hvetemel. hvetemel, sammalt, 10 g sukker. sukker, 1 ts salt. salt, 1 ss kronolje (matolje). kronolje, 350 g hvetegrøpp. 1 stk egg (til pensling). Rør gjæren hvetegrøpp Gjæren røres ut i den lunkne melken. Rør den inn melk, denne røres så i hvetemelet og tilsett tilsettes salt, sukker og olje. La stå Deigen står igjen til heving i hevning 30 minutter.. Arbeid hvetegrøppen inn minutter. Hvetegrøppen arbeides nu i deigen og la den heve deigen. Deigen står igjen til hevning i 30 minutter til.. Del deigen minutter. Deigen deles i 20 stykker. Arbeid emnene sprekkfrie og legg dem Emnene arbeides sprekkefri, settes på smurt plate.. La dem etterheve plate. Efterheves i ca. 10 minutter og pensle minutter, pensles med egg. Stek egg, stekes i ca. 20 minutter i god varm ovn (ca. 225 °C). ovn.

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