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Wort Cake III

Wort cake III (vørterkake, a sweet Norwegian rye bread): milk, beer, sugar and syrup are brought to a boil, cooled and mixed with 1 kg rye flour, 500 g wheat flour, salt and yeast; divided into 6 loaves and baked 30–45 min.

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

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About the dish

This variation gets its flavor from beer (wort) that is boiled with milk, sugar and syrup — hence the name vørterkake (wort cake).

How to make it

  1. 1

    Boil the liquid

    Bring the milk, beer, sugar and syrup to a boil, and cool until lukewarm.

  2. 2

    Make the dough

    Stir in the flour, salt and the dissolved, risen yeast. Work the dough well.

  3. 3

    Rise

    Set the dough to rise for 30 minutes.

  4. 4

    Shape

    Knead the dough and divide it into 6 parts. Let them proof for 30 minutes.

  5. 5

    Bake

    Brush with egg or milk, prick the surface and bake 30–45 minutes in a hot oven, about 200 °C (390 °F).

Changes from the original

Quantities have been interpreted and set in modern units; "1 bottle of beer" is reckoned as one bottle (about 3.5 dl) of dark beer or wort beer. The baking temperature has been added.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 538) → 1949 (korrekturlest, s. 623)~38% av teksten endretfjernetlagt til
1 kg. rugmel 1/2 1⁄2 kg. hvetemel 125 gr. sukker 125 gr. sirup 1 1⁄2 fl. øl 1 l. melk 1 teske teskje salt 60 gr. gjær. Melk, øl, sukker og sirup faar får et opkok, avkjøles og irøres mel, salt og den hævede gjær. gjæren. Deigen arbeides godt 3⁄4 time og sættes settes til hævning 1/2 hevning 1⁄2 time. Eltes og deles i 6 dele, hæves 1/2 deler, heves 3⁄4 time, pensles med egg eller melk, prikkes melk og stekes 1/2—3/4 3⁄4—3⁄4 time.

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Frequently asked questions

How many cakes does the recipe yield, and how long should they be baked?
The dough is divided into 6 parts, that is 6 wort cakes. Each cake is baked 1/2–3/4 hour (30–45 minutes).
How long does the rising take?
Two rises of 1/2 hour each: first after the dough has been worked well, then after it has been kneaded and divided into 6 parts.
What does the liquid in the dough consist of?
1 bottle of beer and 1 liter of milk, boiled together with 125 g sugar and 125 g syrup. The mixture must be cooled before flour, salt and risen yeast (60 g) are stirred in.
How are the cakes treated before baking?
They are brushed with egg or milk and pricked (poked with a fork) before being put in the oven. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook, 1914), p. 538.

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