Wort cake II (vørterkake, a sweet Norwegian rye bread): a simple dough of 625 g wheat flour, 625 g rye flour, 125 g sugar/syrup, 8 dl lukewarm milk and yeast; risen 30 min, divided into 4 round loaves, brushed and baked in a hot oven.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 538 (falt i det fri)
A simpler and lighter wort cake than no. I, with half wheat flour and a quick rise.
Dissolve the yeast
Stir the yeast together with a tablespoon of the sugar and a little of the lukewarm milk, and let it stand until it rises.
Make the dough
Mix the flour and sugar, then stir in the lukewarm milk and the yeast.
Rise and knead
Let the dough stand 30 minutes, then knead it well.
Shape the loaves
Divide the dough into 4 parts and shape round loaves. Place them on a greased baking sheet and let them proof for 15 minutes.
Bake
Brush with egg or milk, prick the loaves with a fork and bake them in a good hot oven, about 220 °C (430 °F), for 30–40 minutes.
Deciliters and grams kept in modern form; "the yeast is handled as above" is written out as its own step. The baking time and temperature are estimated, as the original only says "good hot oven".
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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