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White Bread (Loaf Pan)

Erken's loff (Norwegian white pan bread) from 1914: a loaf of 1 kg wheat flour and 250 g rye flour with 50 g yeast, 6 dl milk, salt and a little sugar. The dough rises, is shaped in two greased pans, proofed 1 hour and baked about 1 hour in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 539 (falt i det fri)

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About the dish

An everyday pan loaf from the baking chapter of "Stor kokebok" (1914), where wheat flour is mixed with a smaller share of rye flour. The recipe appears in the narrow ingredient column, and the quantity of wheat flour is partly lost in the OCR; it has been set here to 1 kg, which matches the ratio Erken uses in similar bread recipes.

How to make it

  1. 1

    Dissolve the yeast

    Stir the yeast together with 1 tablespoon sugar. Add ½ dl lukewarm milk and 1 large tablespoon flour. Let the mixture rise for 15 minutes.

  2. 2

    Mix the flour

    Mix the wheat flour and rye flour, sift it, and add the salt and 1 teaspoon sugar.

  3. 3

    Knead the dough

    Stir in the rest of the lukewarm milk and work it into a smooth dough. Stir in the risen yeast and work the dough well for about 15 minutes.

  4. 4

    Rise in the pans

    Place the dough in 2 greased and lightly floured loaf pans and let it rise for 1 hour.

  5. 5

    Bake

    Bake the loaves in a hot oven (about 220 °C (430 °F)) for roughly 1 hour. Cool on a rack.

Changes from the original

Deciliters instead of "del.", grams and kilograms kept. Assumed 1 kg wheat flour where the figure was missing in the source. "Hot oven" is estimated at 220 °C (430 °F), and the yeast quantity kept as fresh yeast.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 539) → 1949 (korrekturlest, s. 623)~91% av teksten endretfjernetlagt til
1⁄2 kg. hvetemel 1⁄4 kg. rugmel 50 gr. gjær 6 del. melk 2 tesker salt 1 teske sukker 1 kg. hvetemel ¼ kg. rugmel Gjæren utrøres med en spiseske sukker, tilsættes ½ del. lunken melk og en stor spiseske mel, sættes til hævning i 15 minutter. Hvetemel og rugmel blandes, sigtes, tilsættes teskjeer salt og sukker, irøres den lunkne melk, arbeides til en fin deig og irøres den hævede gjær, arbeides ¼ time. Deigen haves i 2 smurte, let melede former, staar til hævning 1 time; stekes i varm ovn ca. 1 time. teskje sukker.

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Frequently asked questions

How long does it take to bake this bread?
Figure on about 3 hours total. The yeast is set to rise for 15 minutes, the dough is worked for a quarter of an hour, rises 1 hour in the pans and bakes about 1 hour in a hot oven.
Which flour is used, and why is it called loff?
The recipe uses 1 kg wheat flour and ¼ kg rye flour, mixed and sifted together. So it is a light pan loaf, but with a little rye flour for flavor – baked in two greased, lightly floured pans.
How much yeast and milk are needed?
50 g yeast and 6 dl milk. The yeast is stirred with a tablespoon of sugar, ½ dl lukewarm milk and a large tablespoon of flour; the rest of the lukewarm milk is stirred into the flour mixture together with 2 teaspoons salt and 1 teaspoon sugar.
How many loaves does the recipe make?
The dough is divided between 2 pans and yields around 20 servings. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 539.

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