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Household bread I

Yeast bread of boiled, mashed potatoes, flour and coarse meal, risen overnight and again for three hours, shaped into loaves of well over 1 kg and baked in a hot oven. From Erken's Stor kokebok (1949), p. 626.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 626 (falt i det fri)

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About the dish

The recipe appears among the bread recipes of the 1949 edition and is meant for large, hearty everyday loaves for a household. The flour and coarse meal are measured in litres.

How to make it

  1. 1

    Make the potato dough

    Wash, boil and peel the potatoes, and put them through a mincer once. Mix half of the flour and half of the coarse meal, and add the salt. Knead this together with the potatoes and the yeast, stirred out in a little milk. Leave the dough to rise overnight.

  2. 2

    Add water and flour

    Next morning, add the lukewarm water and the rest of the flour and coarse meal. A little of the flour can be kept back for shaping. Leave the dough to rise for 3 hours.

  3. 3

    Shape the loaves

    Knead the dough into loaves of a good deal over 1 kg each. Leave them to rise for 15 minutes, brush with milk and score them fairly lightly.

  4. 4

    Bake

    Bake in a hot oven (about 225 °C (435 °F)) for 45–60 minutes.

Changes from the original

Quantities are given as in the original (litres of flour and coarse meal). «Hot oven» is interpreted as about 225 °C (435 °F), and the baking time is given in minutes.

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Frequently asked questions

Why are there potatoes in the bread dough?
The recipe uses 1 kg of boiled, mashed potatoes together with the flour and coarse meal. The text gives no further explanation.
How long does the dough need to rise?
Overnight the first time, then 3 hours, and finally 15 minutes after the loaves are shaped.
What is grøpp?
Grøpp is coarsely ground grain. Here you can use either rye or wheat grøpp.

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