Why is the dough left to rise three times?

The recipe uses three rises: 3/4 hour after the first mixing (with half of the fine flour), about 1/2 hour after the rest of the flour is worked in, and 1/4 hour after the loaves are shaped on the tray. This gives the whole-grain dough time to swell for airier bread.

How many loaves does the recipe make?

The dough is worked into 4 oblong loaves that are placed on a greased tray and baked in a moderate oven. Count on about 3 hours total for rising and baking.

What gives the bread its color and shine?

Syrup (90 g) in the dough gives color and a little sweetness, and the loaves are brushed with beaten egg or milk before baking for shine.

What is the ratio between the flours?

1/2 kg whole-wheat flour and 350 g fine wheat flour. Half of the fine flour is stirred in first together with lukewarm milk, melted butter, salt, syrup and dissolved yeast; the rest is worked in after the first rise.

Health Bread

Erken's health bread from Stor kokebok (1914, p. 542): a hearty yeast bread of whole-wheat and fine wheat flour with milk, butter, syrup and yeast, shaped into four oblong loaves on a tray, brushed with egg or milk and baked in a moderate oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 542 (falt i det fri)

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About the dish

Health bread belongs among the "coarse" breads in Erken's baking chapter, where whole-wheat flour and syrup give a dark, mildly sweet loaf. Shaping four oblong loaves on a tray was common before loaf pans became universal.

How to make it

1
Mix the flour
Mix all the whole-wheat flour with half of the fine wheat flour in a mixing bowl.
2
Stir in the liquids
Stir in the lukewarm milk, the melted butter, the salt, the syrup and the yeast dissolved in a little of the milk.
3
First rise
Let the dough rise for about 45 minutes.
4
Knead in the rest of the flour
Work in the rest of the fine wheat flour and let the dough rise again for about 30 minutes.
5
Shape the loaves
Divide the dough into four and shape oblong loaves. Place them on a greased baking tray and let them proof for about 15 minutes.
6
Brush and bake
Brush the loaves with beaten egg or milk and bake them in a moderate oven, about 200 °C (390 °F), until fully baked and they sound hollow when you tap the underside (about 30–35 minutes).

Changes from the original

Unclear amounts in the OCR (milk and whole-wheat flour) were set to ½ l and ½ kg, which fits the rest of the recipe. Units are modernized (dl, g, tsp), "moderate oven" is given as about 200 °C (390 °F), and the rising times are kept from the original.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 542) → 1949 (korrekturlest, s. 626)~52% av teksten endretfjernetlagt til

1/2 l. melk 1/2 kg. ~~sammalet~~ sammalt hvetemel 350 gr. fint hvetemel 30 gr. smør ~~90 gr. sirup~~ 25 gr. gjær 2 ~~teskeer salt.~~ teskjeer salt Det sammalte hvetemel og halvparten av det fine hvetemel blandes og irøres den lunkne ~~melk,~~ melk med gjæren, det smeltede ~~smør, salt, sirup~~ smør og ~~den opløste gjær; staar~~ salt. Står til ~~hævning~~ hevning 3/4 time; resten av melet arbeides i, og deigen ~~sættes~~ settes igjen til ~~hævning~~ hevning ca. 1/2 time. ~~— Arbeides til 4 avlange brød, sættes paa smurt plate, hæves 1/4 time, oversmøres med vispet egg eller melk og stekes i passe varm ovn.~~

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Frequently asked questions

Why is the dough left to rise three times?: The recipe uses three rises: 3/4 hour after the first mixing (with half of the fine flour), about 1/2 hour after the rest of the flour is worked in, and 1/4 hour after the loaves are shaped on the tray. This gives the whole-grain dough time to swell for airier bread.
How many loaves does the recipe make?: The dough is worked into 4 oblong loaves that are placed on a greased tray and baked in a moderate oven. Count on about 3 hours total for rising and baking.
What gives the bread its color and shine?: Syrup (90 g) in the dough gives color and a little sweetness, and the loaves are brushed with beaten egg or milk before baking for shine.
What is the ratio between the flours?: 1/2 kg whole-wheat flour and 350 g fine wheat flour. Half of the fine flour is stirred in first together with lukewarm milk, melted butter, salt, syrup and dissolved yeast; the rest is worked in after the first rise.

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