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Wort Cake II

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)

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About the dish

A simpler and lighter wort cake than no. I, with half wheat flour and a quick rise.

How to make it

  1. 1

    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.

  2. 2

    Make the dough

    Mix the flour and sugar, then stir in the lukewarm milk and the yeast.

  3. 3

    Rise and knead

    Let the dough stand 30 minutes, then knead it well.

  4. 4

    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.

  5. 5

    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.

Changes from the original

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".

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 538)~84% of the text changedremovedadded
625 g hvetemel. gr. hvetemel 625 g rugmel. gr. rugmel 125 g gr. sukker eller sirup. sirup 8 dl del. melk (lunken). 60 g fersk gr. gjær. 1 stk egg (til pensling, eller litt melk). Rør gjæren ut med en spiseskje av sukkeret og litt av den lunkne melken, og la den stå til den hever seg.. Bland mel Gjæren behandles som ovenfor. — Mel og sukker, rør inn sukker blandes, irøres den lunkne melken og gjæren.. La deigen stå 30 minutter, melk og elt den deretter godt.. Del deigen gjær. Henstaar 1/2 time, eltes godt. Deles i 4 deler og form dele, sættes som runde brød. Sett dem på brød paa smurt stekeplate og la dem etterheve plate. Staar igjen i 15 minutter.. Pensle minutter, smøres med egg eller melk, prikk brødene med en gaffel prikkes og stek dem stekes i god godt varm ovn, ca. 220 °C, i 30–40 minutter. ovn.

Note on Modernised

Desiliter og gram beholdt i moderne form; «gjæren behandles som ovenfor» er skrevet ut som eget trinn. Steketid og temperatur er anslått, da originalen bare sier «godt varm ovn».

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Frequently asked questions

How many loaves does the recipe yield?
The dough is divided into 4 parts that are set as round loaves on a greased sheet. The recipe is calculated for about 16 servings.
How long should the dough rise?
The dough stands for half an hour after mixing, is kneaded well, and after the loaves are shaped they stand for another 15 minutes before baking.
What does the dough consist of?
625 g wheat flour, 625 g rye flour, 125 g sugar or syrup, 8 deciliters milk and 60 g yeast. The milk should be lukewarm when it is stirred in.
How are the loaves baked?
They are brushed with egg or milk, pricked, and baked in a good hot oven. The total time for the recipe is about 110 minutes.

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