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Wort Cake I

Erken's wort cake I (vørterkake, a sweet spiced Norwegian rye bread): rye bread with syrup, brown sugar, pepper and salt, cold-proofed 24 hours, shaped into 2–4 round loaves, brushed with melted butter and baked 45–60 minutes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 538 (falt i det fri)

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About the dish

Wort cake (vørterkake) was a sweet, spiced rye bread that belonged to autumn and Christmas. Erken gives four variations; this first one uses a cold, long rise over a full day.

How to make it

  1. 1

    Dissolve the yeast

    Stir the yeast together with the brown sugar, add 1/2 dl cold water and let it stand for 30 minutes.

  2. 2

    Mix the dough

    Mix water, syrup, pepper and salt. Then add enough rye flour — about 1.5 kg — that the dough can be worked by hand.

  3. 3

    Add the yeast

    Work in the yeast mixture and set the dough in a cold place to rise for 24 hours.

  4. 4

    Shape the loaves

    Work the dough well again and shape 2–4 round loaves. Brush with melted butter.

  5. 5

    Bake

    Put the loaves in the oven at once and bake them 45–60 minutes at about 200 °C (390 °F).

Changes from the original

Quantities have been converted to modern units (grams, liters, teaspoon/tsp). Unclear OCR quantities have been interpreted from the context of the recipe (1/2 kg syrup, 1 1/2 tsp pepper, about 1.5 kg rye flour). The yeast is specified as fresh yeast.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 538) → 1949 (korrekturlest, s. 622)~64% av teksten endretfjernetlagt til
1 l. vand 1/2 vann eller melk ½ kg. sirup 100 gr. farin 1 1/2 teske 1½ teskje salt 1 1/2 — pepper 1½—pepper rugmel (ca. 1 1/2 kg.) 60 gr. gjær. Gjæren utrøres med sukkeret, tilsættes 1/2 del. koldt vand, staar 1/2 time. — Vand, Vann, sirup, pepper og salt og gjær blandes, tilsættes saa tilsettes så meget rugmel — ca. 1 1/2 kg. —, at rugmel—ca. 1½ kg.—at deigen kan arbeides med hænderne; gjæren tilsættes, og deigen sættes hendene. Deigen settes koldt til hævning hevning i 24 timer. — Arbeides nu godt timer.—Arbeides ¾ time og lages til 2—4 runde brød, smøres med smeltet smør og sættes settes straks i ovnen. Stekes 3/4 à ¾ å 1 time.

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Frequently asked questions

How long must the dough rise?
The dough is set in a cold place to rise for 24 hours. That is why the total time for the recipe is more than a full day.
How long are the loaves baked?
3/4 to 1 hour. The dough is divided into 2–4 round loaves, brushed with melted butter and put in the oven at once.
What does the dough consist of?
1 liter water, 1/2 kg syrup, 100 g brown sugar, 1 1/2 tsp salt, 1 1/2 tsp pepper, about 1 1/2 kg rye flour and 60 g yeast.
How is the yeast handled?
The yeast is stirred together with the sugar, then 1/2 deciliter cold water is added and it stands for half an hour before being mixed into the dough.

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