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Rye Bread II

Rye Bread II from Erken's Stor kokebok (1914): 1 kg rye flour, 2 tsp salt, 50 g yeast, 2 dl water and 4 dl milk. The yeast is pre-fermented with sugar, a little milk and flour, the dough kneaded, risen 45–60 min, divided into 2–4 oblong loaves, proofed 30 min, brushed and pricked, and baked 30–45 min in a good hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 537 (falt i det fri)

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About the dish

The recipe stands in the bread chapter of "Stor kokebok" (1914), right after Rye Bread I and Erken's explanation of warm-risen and cold-risen dough. Rye bread was the household's everyday bread, and Erken gives several variants with different proportions of milk and water.

How to make it

  1. 1

    Set the pre-ferment

    Stir the yeast with 1 tsp sugar into a thin gruel. Stir in 1/2 dl lukewarm milk and 1 tbsp flour. Let the pre-ferment stand warm for about 30 minutes.

  2. 2

    Mix the dough

    Sift the rye flour into a mixing bowl and sprinkle the salt along the edges. Blend in the lukewarm water and the rest of the milk little by little, and when the dough is smooth, stir in the yeast mixture.

  3. 3

    First rise

    Work the dough well, sprinkle a little flour over it, cover with a cloth and let it rise 45–60 minutes.

  4. 4

    Shape the loaves

    Knead the dough well on the table with a little flour, divide it into 2–4 pieces and shape oblong loaves. Knead each loaf until there are as few cracks in the surface as possible, and place them on a greased or floured baking sheet.

  5. 5

    Final proof

    Let the loaves rise about 30 minutes.

  6. 6

    Brush and prick

    Brush the loaves with water or milk and prick about 5 holes in each, so the carbon dioxide can escape.

  7. 7

    Baking

    Bake in a good hot oven for 30–45 minutes.

Changes from the original

Quantities are converted to modern units (deciliters, grams, teaspoon/tablespoon) and the text of the steps is modernized. "Fat" (tub/bowl) is interpreted as a mixing bowl, and rising times are given in minutes. The amounts of flour and milk for the pre-ferment are taken from the method itself (1/2 dl milk, 1 tbsp flour, 1 tsp sugar).

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 537) → Modernised~80% of the text changedremovedadded
1 kg. kg rugmel (pluss litt til utbaking). 2 teskeer salt ts salt. 50 gr. gjær g fersk gjær. 2 del. vand dl vann (lunkent). 4 del. melk. Gjæren utrøres dl melk (lunken, ½ dl brukes til forhevingen). 1 ts sukker (til gjæren). 1 ss hvetemel (til forhevingen). melk eller vann til pensling. Rør gjæren ut med 1 teske ts sukker til en tynd velling, heri røres tynn velling. Rør inn ½ del. dl lunken melk og 1 spiseske mel; staar til hævning ca. ½ time paa et ss mel. La forhevingen stå lunt sted. — Melet haves i et fat, ca. 30 minutter.. Sikt rugmelet i en bakebolle og strø saltet strøes omkring kanterne; langs kantene. Spe inn det litt lunkne vand samt melk spædes i vannet og resten av melken litt efter etter litt, og naar når deigen er fin, haves gjæren i. Deigen arbeides fin røres gjærblandingen inn.. Arbeid deigen godt, bestrøes med strø litt mel, dækkes mel over, dekk med et klæde klede og sættes bort til hævning i ¾—1 time. Nu eltes la den heve 45–60 minutter.. Elt deigen godt paa på bordet med litt mel, deles i 2—4 dele, dannes del den i 2–4 deler og form avlange brød; brød. Elt hvert brød eltes, til der findes mindst det er minst mulig sprækker sprekker i det, lægges paa overflaten, og legg dem på smurt eller melet plate, hæves ½ time. Brødet strykes over stekeplate.. La brødene heve ca. 30 minutter.. Pensle brødene med vand vann eller melk, prikkes (ca. melk og prikk ca. 5 huller) for at lette kulsyren hull i hvert, slik at undvike. Stekes kullsyren slipper ut.. Stek i godt varm ovn ½ à ¾ time. i 30–45 minutter.

Note on Modernised

Mengder er omregnet til moderne enheter (desiliter, gram, teskje/spiseskje) og teksten i trinnene er modernisert. «Fat» er tolket som bakebolle, og hevetider er angitt i minutter. Mengden mel og melk til forheving er tatt fra selve fremgangsmåten (½ dl melk, 1 ss mel, 1 ts sukker).

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Frequently asked questions

How long does the rising take in all?
Three rises: the pre-ferment with yeast and milk about 1/2 hour, the dough 3/4–1 hour, and the shaped loaves 1/2 hour on the sheet. Altogether about 2 hours of rising, and the recipe is figured for about 3 hours total.
Which ingredients do I need?
1 kg rye flour, 2 teaspoons salt, 50 g yeast, 2 dl water and 4 dl milk. In addition 1 teaspoon sugar to stir up the yeast.
Why is the salt sprinkled around the edge of the flour?
As the recipe from Schønberg Erken's "Stor kokebok" (1914) describes it, the salt is kept away from the yeast until the dough is mixed smooth, so the yeast is not inhibited. The yeast is added only once the water and milk are blended in.
How many loaves does it make?
The dough is divided into 2–4 pieces and shaped into oblong loaves. Knead each loaf until there are as few cracks as possible, place on a greased or floured sheet and brush with water.

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