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Wort Cake IV

Wort cake IV (vørterkake, a sweet Norwegian rye bread): a spiced rye dough with clove and pepper, 750 g rye flour and 250 g wheat flour, 4 dl lukewarm milk; made and baked like wort cake I (cold rise 24 hours).

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

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About the dish

The fourth variation is the most heavily spiced, with both clove and pepper. Erken refers to the method for wort cake I.

How to make it

  1. 1

    Dissolve the yeast

    Stir the yeast together with a little of the sugar and a little lukewarm milk, and let it stand for about 30 minutes.

  2. 2

    Mix the dough

    Mix the milk, syrup, sugar, salt, clove and pepper. Add flour until the dough can be worked by hand, and work in the yeast.

  3. 3

    Cold rise

    Set the dough in a cold place to rise for 24 hours, as for wort cake I.

  4. 4

    Shape and bake

    Work the dough well, shape 2 round loaves, brush with melted butter and bake at once 45–60 minutes at about 200 °C (390 °F).

Changes from the original

Quantities in modern units; "4 l. lukewarm milk" in the OCR is interpreted as 4 deciliters, and the spice quantities as 1/2 teaspoon. The method is written out based on wort cake I.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 538) → 1949 (korrekturlest, s. 623)~67% av teksten endretfjernetlagt til
750 gr. rugmel 250 gr. hvetemel 2 teskeer teskjeer salt 125 gr. sukker 125 gr. sirup 1/2 teske 1⁄2 teskje nellik 1/2 — 1⁄2—1⁄2 pepper 4 del. 3⁄4 l. lunken melk 50 gr. gjær. Hvetemel og rugmel blandes, siktes, tilsettes salt og sukker, irøres den lunkne melk og gjæren, arbeides 3⁄4 time. Deigen sættes has i 2 smurte, lett melete former, står til hevning 1 time; stekes i varm ovn ca. 1 time. Deigen settes som til vørterkake I.

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Frequently asked questions

Why does the recipe take so long (about 25 hours)?
The time goes to rising. The dough is made as for wort cake I, that is with a long rise of the yeast dough before and after shaping, and the baking time itself is only a small part of the total time.
Which spices are used in this wort cake?
1/2 teaspoon clove and 1/2 teaspoon pepper. The sweetness comes from 125 g sugar and 125 g syrup.
What is the ratio of rye flour to wheat flour?
750 g rye flour and 250 g wheat flour, that is 3 parts rye to 1 part wheat — which gives a dense, dark cake.
How warm should the milk be?
4 dl lukewarm milk. It should not be hot, otherwise the 50 g of yeast will be ruined.

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