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Rye Bread I

Simple rye bread of 2 kg rye flour, 14 dl lukewarm water, 30 g yeast, caraway and salt. The dough rises 5 hours, is shaped into loaves, proofed 10 minutes, brushed and pricked, and baked 3/4–1 hour. Erken also explains the rules for warm-risen dough and an alternative cold rise overnight at about 10 °C.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 536 (falt i det fri)

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About the dish

A simple everyday rye bread with caraway, baked with yeast. Erken adds a small lesson in leavening technique: the rules for warm-risen dough and the advantages of a cold rise overnight – one of the clearest examples of her didactic style in the baking chapter.

How to make it

  1. 1

    Set the yeast

    Stir the yeast with 1 teaspoon sugar until it turns liquid. Stir in 1/2 dl lukewarm water and 1 tablespoon wheat flour. Let the yeast mixture rise in a warm place for a quarter hour.

  2. 2

    Make the dough

    Sift the rye flour and mix in the caraway and salt. Stir in the lukewarm water little by little into a smooth dough, and finally stir in the risen yeast.

  3. 3

    Rising

    Let the dough rise for 5 hours, covered and free from draft or cold.

  4. 4

    Shape the loaves

    Knead the dough up into loaves, adding a little more flour if needed, and place the loaves on a greased baking sheet. Let them proof for 10 minutes.

  5. 5

    Baking

    Brush the loaves with water or milk and prick 3–5 holes with a floured fork just before they go in. Bake for 3/4–1 hour; in a modern oven about 200 °C (390 °F).

  6. 6

    Cold rise (alternative)

    To save time and effort, stir the yeast with 1 teaspoon sugar and 1/2 dl cold milk or water, stir it straight into the dough, and let the dough stand from evening to morning at about 10 °C (50 °F).

Changes from the original

Measures are converted to modern units (dl, grams, tablespoons/teaspoons). A baking temperature has been added, since the original only gives baking time for a wood-fired oven. The cold-rise variant is described as its own optional step.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 536) → 1949 (korrekturlest, s. 621)~87% av teksten endretfjernetlagt til
2 kg. rugmel 1 spiseske spiseskje karve 1 spiseske spiseskje salt 30 gr. gjær 14 del. vand. Gjæren utrøres med en teske sukker, til den er flytende. Irøres ½ 1⁴⁄₁₆ del. lunkent vand og 1 spiseske hvetemel; gjæren staar til hævning paa et lunt sted ¼ time. vann eller myse. Melet sigtes, tilsættes siktes, tilsettes karve og salt, irøres gjæren, det lunkne vand vann eller myse litt efter litt; arbeides til en jevn deig, irøres den hævede gjær; staar deig ¾ time, står til hævning hevning i 5 timer. Deigen eltes op til brød — mel tilsættes hvis nødvendig —, lægges paa smurt plate. Hæves igjen i 10 minutter, pensles over med vand eller melk, prikkes 3—5 stik med en melet gaffel, straks de sættes i ovnen. Stekes paa ¾—1 time. Ovenstaaende er varmhævet deig, og følgende ting maa da iagttages: 1) Melet maa ha almindelig stuetemperatur. 2) Vand eller melk maa lunkes (omkring 28° C). 3) Gjæren maa utrøres og hæves, før den haves i deigen. 4) Under tilberedning av deigen maa den ikke utsættes for kulde eller træk. Ved koldhævning spares tid og arbeide. Man rører da gjæren ut med en teske sukker og ½ del. kold melk eller vand, rører den i deigen med det samme, og deigen staar fra aften til morgen ved omtrent 10 gr. C.

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Frequently asked questions

How long does the rye bread take?
Reckon on about 7 hours in all: pre-ferment about 15 minutes, main rise 5 hours, final proof 10 minutes and baking 3/4–1 hour.
What ingredients do I need?
2 kg rye flour, 1 tablespoon caraway, 1 tablespoon salt, 30 g yeast and 14 dl water. In addition a little sugar and 1 tablespoon wheat flour to stir up the yeast.
Why are the loaves pricked with a fork?
The loaves are brushed with water or milk and pricked with 3–5 holes with a floured fork just before they go into the oven. It lets steam escape and keeps the bread from cracking.
What is meant by "warm-risen dough"?
The dough is risen with lukewarm water in a warm place, and both flour and utensils should be warm. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914).

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