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Health bread I

A dough of wheat groats, a little wheat flour, yeast and lukewarm milk is kneaded ¾ hour, risen 1 hour and ½ hour, shaped into 2 loaves and baked ¾-1 hour in a hot oven. From Erken's Stor kokebok (1949), p. 626.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 626 (falt i det fri)

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About the dish

Sundhetsbrød (health bread) is a coarse bread of wheat groats and a little wheat flour, from the baking chapter of the 1949 edition.

How to make it

  1. 1

    Make the dough

    Mix the dough in the usual way and work it for ¾ hour.

  2. 2

    Rise

    Leave it to rise for 1 hour. Take it out and let it rise another ½ hour.

  3. 3

    Shape the loaves

    Work the dough into 2 loaves and let them rise for 10 minutes.

  4. 4

    Brush and bake

    Brush with water and bake in a hot oven for ¾-1 hour.

Changes from the original

Quantities are unchanged. Oven temperature is given only as «hot oven» and is not converted.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 626) → Modernised~77% of the text changedremovedadded
900 gr. hvetegrøpp g hvetegrøpp. 100 gr. hvetemel g hvetemel. 50 gr. gjær g gjær. 1 teskje sukker ts sukker. 1 teskje salt ca. ts salt. 6 dl. dl melk (lunken) Deigen blandes (lunken, ca.). Bland deigen på vanlig måte, arbeides 3/4 time, settes måte og arbeid den i ¾ time.. Sett den til hevning heving i 1 time, tas op, heves 1/2 time. Arbeides Ta den opp og la den heve ½ time til.. Arbeid deigen til 2 brød som heves og la dem heve i 10 minutter; pensles minutter.. Pensle med vann og stekes stek i varm ovn 3/4—1 i ¾-1 time.

Note on Modernised

Mengdene er uendret. Ovnstemperaturen er bare gitt som «varm ovn» og er ikke omregnet.

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Frequently asked questions

How many loaves does the recipe make?
The dough is shaped into 2 loaves.
How long does the dough rise?
1 hour, then ½ hour more, and the loaves rise for 10 minutes before baking.

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