Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 621) → Modernised~92% of the text changedremovedadded
2 kg. kg rugmel (siktet). 1 spiseskje karve ss karve. 1 spiseskje salt ss salt. 30 gr. gjær 1⁴⁄₁₆ del. g gjær. 14 dl vann (lunkent, ca. 28 °C). 1 ts sukker (til å røre ut gjæren). 1 ss hvetemel (til gjærforretten). vann eller myse. Melet siktes, tilsettes melk (til pensling). Rør ut gjæren med 1 teskje sukker til den er flytende. Rør inn ½ dl lunkent vann og 1 spiseskje hvetemel. La gjærblandingen heve på et lunt sted i et kvarter.. Sikt rugmelet og bland inn karve og salt, irøres gjæren, salt. Rør inn det lunkne vann eller myse vannet litt efter litt; arbeides etter litt til en jevn deig ¾ time, står deig, og rør til hevning sist inn den hevede gjæren.. La deigen heve i 5 timer. timer, dekket til og uten trekk eller kulde.. Elt opp deigen til brød, tilsett litt mer mel om nødvendig, og legg brødene på smurt stekeplate. La dem etterheve 10 minutter.. Pensle brødene med vann eller melk og prikk 3–5 stikk med en melet gaffel rett før de settes inn. Stek i ¾–1 time; i moderne ovn ca. 200 °C.. Vil du spare tid og arbeid, rør gjæren ut med 1 teskje sukker og ½ dl kald melk eller vann, rør den straks i deigen, og la deigen stå fra kveld til morgen ved ca. 10 °C.

Note on Modernised

Mål er omregnet til moderne enheter (dl, gram, spiseskjeer/teskjeer). Steketemperatur er tilføyd, siden originalen bare oppgir steketid for vedfyrt ovn. Kaldhevingsvarianten er beskrevet som eget valgfritt trinn.

Community interpretations

Be the first to share your own version.

See interpretations →

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).

Equipment for this dish

Advertisement

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!