Rye Bread

About the dish

Enkelt hverdags-rugbrød fra kapitlet «Om brødbagning» i Erken & Steens «Kogebog for skole og hjem» (1900). Kapitlet forklarer grundig hvordan gjær utvikler kullsyre som får deigen til å heve. Dette er en av bokens rimeligste oppskrifter.

How to make it

1. 1

   Stir out the yeast

   Stir the yeast with 1 tsp sugar into a thin batter. Stir in ½ dl lukewarm milk and 1 tbsp flour, and let it stand to rise about 15 minutes in a warm place.

2. 2

   Mix the dough

   Put the rye flour in a bowl and sprinkle the salt around the edges. Add the lukewarm water and milk little by little, and when the dough is smooth, add the yeast batter.

3. 3

   First rise

   Work the dough well, sprinkle a little flour over, cover with a cloth and let rise ¾ hour (about 45 min).

4. 4

   Shape the loaves

   Knead the dough well on the table with a little flour, divide into 4 parts and shape oblong loaves. Knead each loaf until it has as few cracks as possible, and place them on a greased or floured sheet.

5. 5

   Brush and prick

   Brush the loaves with water or milk and prick about 5 holes in each to help the carbon dioxide escape.

6. 6

   Bake

   Bake in a good hot oven (approx. 220 °C (430 °F)) for ½–¾ hour (30–45 min).