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Vørterkake (rye and wheat bread)

Vørterkake from Erken & Steen (1900): equal parts wheat and rye flour (625 g each), sugar, 1 l milk, 60 g yeast. The dough rises ½ hour, is divided into 4 round loaves, proofs 15 min, is brushed and pricked, and baked in a hot oven. Note: despite the name it contains no wort.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 272 (falt i det fri)

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About the dish

Til tross for navnet «Vørterkage» inneholder denne oppskriften fra kapitlet «Om brødbagning» (1900) ingen vørter (maltekstrakt) – den er et enkelt, lett søtet brød av like deler hvete- og rugmel. Navnet henspiller trolig på den mørke, søtlige brødtypen snarere enn på ingrediensen.

How to make it

  1. 1

    Prepare the yeast

    Treat the yeast as for the other breads: stir it into a little sugar and lukewarm milk.

  2. 2

    Mix the dough

    Mix flour and sugar. Stir in the lukewarm milk and the yeast to make a dough.

  3. 3

    First rise

    Let the dough stand ½ hour and then knead it well.

  4. 4

    Shape the loaves

    Divide into 4 parts and shape round loaves. Place them on a greased sheet.

  5. 5

    Proof and brush

    Let rise again for 15 minutes. Brush with egg or milk and prick the loaves.

  6. 6

    Bake

    Bake in a good hot oven (approx. 220 °C (430 °F)) until the loaves are baked through, about 30–40 minutes.

Changes from the original

Priser fjernet. dcl/l og gr → metriske enheter. Gjærmengde (60 g fersk) beholdt med tørrgjær-ekvivalent. Egg/melk til pensling oppført som eget punkt. Steketid og -temperatur anslått, da originalen kun sier «god varm ovn».

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Frequently asked questions

Does the recipe contain wort?
No. Despite the name "Vørterkage," the 1900 recipe lists no wort (malt extract) – it is a simple rye and wheat bread with a little sugar.
What kind of bread does this make?
A mild, slightly sweet everyday bread with equal parts wheat and rye flour, shaped as four round loaves.

Equipment for this dish

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