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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 536)~82% of the text changedremovedadded
2 kg kg. rugmel (siktet). 1 ss karve. spiseske karve 1 ss salt. spiseske salt 30 g gjær. gr. gjær 14 dl vann (lunkent, ca. 28 °C). 1 ts sukker (til å røre ut gjæren). 1 ss hvetemel (til gjærforretten). vann eller melk (til pensling). Rør ut gjæren del. vand. Gjæren utrøres med 1 teskje sukker en teske sukker, til den er flytende. Rør inn Irøres ½ dl del. lunkent vann vand og 1 spiseskje hvetemel. La gjærblandingen heve på spiseske hvetemel; gjæren staar til hævning paa et lunt sted i et kvarter.. Sikt rugmelet og bland inn ¼ time. Melet sigtes, tilsættes karve og salt. Rør inn salt, irøres det lunkne vannet litt etter vand litt efter litt; arbeides til en jevn deig, og rør til sist inn irøres den hevede gjæren.. La deigen heve hævede gjær; staar til hævning i 5 timer, dekket til og uten trekk eller kulde.. Elt opp deigen timer. Deigen eltes op til brød, tilsett litt mer brød — mel om nødvendig, og legg brødene på tilsættes hvis nødvendig —, lægges paa smurt stekeplate. La dem etterheve plate. Hæves igjen i 10 minutter.. Pensle brødene minutter, pensles over med vann vand eller melk og prikk 3–5 stikk melk, prikkes 3—5 stik med en melet gaffel rett før gaffel, straks de settes inn. Stek sættes i ¾–1 time; 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 moderne ovn ca. 200 °C.. Vil du spare deigen. 4) Under tilberedning av deigen maa den ikke utsættes for kulde eller træk. Ved koldhævning spares tid og arbeid, rør arbeide. Man rører da gjæren ut med 1 teskje en teske sukker og ½ dl kald del. kold melk eller vann, rør vand, rører den straks i deigen, deigen med det samme, og la deigen stå staar fra kveld aften til morgen ved ca. omtrent 10 °C. gr. 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.

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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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