A dough of boiled potatoes, wholemeal and fine rye or wheat flour, salt and yeast is set and baked like household bread; a large variant uses equal parts flour and potato. From Erken's Stor kokebok (1949), pp. 626-627.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 626 (falt i det fri)
Erken refers to household bread for the method and also gives a large variant with equal parts flour and potatoes.
Set the dough
Mix the wholemeal flour, potatoes, fine flour, salt and yeast with water or milk into a dough. Treat it as household bread (see Husholdningsbrød I): rising, shaping and baking in the usual way.
Shape and bake
Work the dough into loaves and bake in the usual way. Times and temperature are not given in the text.
Large batch
You can make bread from equal parts flour and potatoes. For 8 kg potatoes and 8 kg rye flour use 60 g yeast, 1½ litres skimmed milk or water and 2 spoons of salt.
Quantities are unchanged. The source is unclear on the amount of wholemeal flour (¼ or ½ kg) and potatoes (¾ kg); here ¼ kg and ¾ kg are used. Rising time and baking are not given beyond the reference to household bread.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Potet
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Mengdene er uendret. Kilden er uklar på mengden sammalt mel (¼ eller ½ kg) og poteter (¾ kg); her er ¼ kg og ¾ kg valgt. Hevetid og steking er ikke oppgitt utover henvisningen til husholdningsbrød.
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