Icelandic black bread rugbruise (yeast-free)

Icelandic black bread rugbruise (yeast-free)

Category: Special bread

Ingredients
Whole grain wheat flour	250 g
Whole grain rye flour	400 g
Milk (or yogurt, or kefir)	0.8 liters
Liquid syrup (I have honey)	3 dessert l
Salt	2 dessert l
Soda	2 dessert l

Cooking method

• Mix wheat and rye flour, salt and soda. Mix well

• Pour milk (yogurt, kefir) into the mixture

• Mix thoroughly until smooth

• Add syrup (I have honey) and mix very well. It turns out a thick dough

• Put the dough in a greased form and flatten. The dough layer should not be too large

• Place the dish in an oven preheated to 100 degrees. Bake for 4 hours (I baked the first hour at 120 degrees). Remove the form from the oven, cover with a towel and let the bread cool in the form

• Bon Appetit!
• The bread is very fragrant!
• 
• 

The dish is designed for

750 g * 4

Time for preparing:

4.5 hours

Cooking program:

Oven

Note

The recipe is taken from the author's website about Iceland
At first I thought ... a strange recipe ... After a couple of weeks the thought came, and what kind of bread this might taste ...
After another couple of weeks I decided to bake and try.
And the result exceeded my expectations! The result is very tasty and aromatic bread! You can eat just like that, without anything.
I baked 1/4 of the recipe for a sample, it turned out a bun weighing 750 g.

[Elena]

Elenalooks very tempting. I immediately wanted to break off the edge!

Elena, what a beautiful bread. I wanted to bake. Liquid syrup. Is it maple or some other syrup? Can I only bake in the oven? Thank you in advance.

[Elena]

Elena, photographs of the bread induce the desire to bake it: it looks very appetizing. It's new to me that bread can be baked in this mode. The only pity is that my gas oven does not provide such a low temperature.

[Myrtle]

Myrtle, Natalia, Thank you! Help yourself



NinaI think maple is possible.
The author writes that you can try with anyone. And the recipe says the way I wrote it turned out delicious with honey
And where is the stove ... I think you can experiment. But the first time I would bake it in the oven.

It's new to me that bread can be baked in this mode

Inna, I was surprised too. There are many things unusual for me in the recipe. But it turned out to be delicious!
Thank you for your attention to the recipe!

Lenochka, thanks for the answers.

What is the approximate height in cm of the dough layer?

[Elena_Kamch]

Elena_Kamch, Elena immediately questioned whether it is possible to replace the soda with loosened and what is better milk or something sour milk? And then I have flour and this and that is, and lies idle. It is necessary to attach ... And also, there is malt syrup, there is agave syrup, there is molasses, there is also forest honey, which is better ..?

[Galina]

Is it possible to replace the soda with loosened and what is better milk or something sour milk?

Galina, I won't say for sure about soda ... But I would try
I baked on yogurt. I think fermented milk is definitely better in all respects.

there is malt syrup, agave syrup, syrup,

At each try to bake
And just eat honey with pleasure

approximately height in cm at the dough layer?

Is it raw in shape? Cm 3_4

fermented milk is definitely better in all respects

Well, I think so too ..

The recipe also indicated milk. I wrote, as in the original source

The recipe also indicated milk.

No, well, that's understandable. just for rye flour, probably all the same, a little sourness is necessary .. In general, the recipe must be tested. I'll just come to my senses and try ..

[gawala]

gawala, Galina, why replace? In this recipe, baking soda reacts with lactic acid and honey (it also has an acidic reaction, like sugar syrup too). That is, there is enough acid. Soda also "reacts" with "high temperature". With such a long baking time, it gradually "quenches" and raises the dough. In a teaspoon standard baking soda is only a quarter of a spoon, another quarter is acid, half of the volume is usually flour or starch. In any case, with an equivalent replacement, it will be necessary to take into account that, on the one hand, the amount of introduced soda decreases, and on the other, the acid content in the dough increases. If the amount of baking powder is increased by 3-4 times, then the acid content will also increase, which in an already acidic environment is not good for balance. In short, the general rule is: for acidic liquids in the dough - soda, for neutral - baking powder. And if there is honey in the dough, then soda is generally required.



Elena_Kamch, and everyone admires your bread and I am sad that I cannot experience such an interesting technology with my oven. Well ... maybe cut the baking time in half, and bake with steam, I guess.

[Lena]

Lena, and 650gr of flour per 800ml of liquid, as it is doubtful what would be, as in the photo, a dense dough turned out, did you confuse anything?

[Mandraik Ludmila]

Mandraik Ludmila, Luda, as if she measured everything by weight
Reduced all products by 4 times and kneaded.
I went and double-checked it in the original. Everything is correct

just for rye flour, probably all the same, a little sourness is necessary .. In general, the recipe must be tested. I'll just come to my senses and try ..

I also think so about rye flour.
Galina, early recovery! I will wait for impressions



lady inna, Inna, thanks for the information about the soda! Necessary information

And if there is honey in the dough, then soda is generally required.

Only in this recipe honey is my interpretation. I didn't have any syrup ...

I'm sad that I won't try such an interesting technology with my oven

Inna, I think, if you really want to, then there will definitely be an opportunity to bake
Early ... or very early. Anyway

[Elena_Kamch]

Elena_Kamch, and what is the trick, in your opinion, of this baking mode? I have never met such an algorithm. Meringue - yes, dried at this temperature, but rye-wheat dough

[Anna]

Anna, I myself faced this for the first time and thought for a long time whether it was worth the stove ... But the result made me very happy
Today I only smelled the last bite (it still lies just in a bag, it has not deteriorated and has not become stale), the smell is very pleasant. I'll bake it again after the competition.
I need to ask the author a question about the chip, I think ... I have not understood it yet

the smell is very pleasant

And what exactly? I love the smell of malt and sourness in rye bread. Now I just can't bake the option that suits me, even with sourdough (((

[Linen]

Really unusual bread.
Linen, and the dessert spoon for soda is ours, the one that is smaller than a table, but more than a teaspoon? or in Iceland they are like teahouses, or somehow a lot of soda turns out.

[Tanya]

And what exactly?

A difficult question ... It smells completely different than my favorite rye with fermented malt, which I bake all the time on the railway (which I somehow exhibited with a recipe).
Sniff at lunch more thoughtfully

ours, the one that is smaller than the dining room, but larger than the tea room?

Tanya, I realized that the Author was asked a question about the amount of soda, she writes - the dessert spoon is poured without a slide. And that is how many spoons are put into this bread. Many, not many ... but this is how it goes according to the recipe
It will be necessary to weigh in grams next time. All the same, it is more convenient when it is clear "to hang the lope in grams ..."



And he adds: "It is exactly 2 dessert spoons of soda, not baking powder, this is the recipe. Of course, if you want, you can reduce the amount of soda, it's a matter of taste."

It will be necessary to weigh in grams

I have 20 gr. it turned out ... provided that we fill the spoons "under the knife" ...

[Innus]

Innus, Thank you! Namely, "under the knife"
Is it two spoons or one 20 g?

[Elena]

Elena, but what is the volume of your dessert spoon in ml? Well, or again the amount of soda in grams?

Elena_Kamch, and what is the trick, in your opinion, of this baking mode? I have never met such an algorithm. Meringue - yes, dried at this temperature, but rye-wheat dough

I think the "trick" is in the tradition: such bread is known as "volcanic", because in the old days in Iceland it was invented to bake it using volcanic heat in a closed saucepan right on the surface of the earth (just at 100 degrees). Dough bABOUTa larger volume was left in this way for a day. Well, plus, of course, the low baking temperature slows down the reaction and more prolonged release of carbon dioxide, which allows you to evenly "raise" the dough. Also fermentation.
P.S: You should try to bake it in "Shteba" - a closed saucepan, warm - practically the same conditions.

You should try to bake it in "Shteba" - a closed saucepan, warm - practically the same conditions

I think a great idea!

this bread is known as "volcanic"

Thank you!

[Elena]

Elena, thank you - and so we study "history with geography"))

[Inna]

so we study "history with geography"

Exactly!
Inna, you can come with me

[Lenochka]

Is it two spoons or one 20 g?

Two, Lenochka .

In 1 dessert I have 10 gr. intended ...

[Elena_Kamch]

What is the trick, in your opinion, of this baking mode?

Girls, we discussed this bread in the topic about Panasiki, if you make it on sour milk, then presumably fermentation is still going on, such a long and low-temperature regime makes it possible for fermented milk yeast to develop. If you are interested in discussions on this topic, see here: Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 5577

Elena_Kamch, in my village I do not have such equipment that can maintain such a temperature regime, except for multi, how do you think it will turn out in it?

besides multi, how do you think it will turn out in it?

Luda, I would try Make 1/4 of the recipe. It turns out to be a small bun.

Elena_Kamch, in my village I do not have such equipment that can maintain such a temperature regime, except for multi, how do you think it will turn out in it?

Lyuda, write when you bake. In my oven, the minimum temperature is 150 degrees, so I'm interested in the option with a cartoon.

Girls, I'll try a quarter in a cartoon, I'll unsubscribe later

unsubscribe later

Lyudochka, good luck! I will wait for the result

[Elena_Kamch]

Elena_Kamch, Elena, Well, I am with questions

How do you taste, compared to other breads, what does it taste like? looks like yeast, sourdough, or cake?

I baked 1/4 of the recipe for a sample, it turned out a bun weighing 750 g.

Not quite understood, 1/4 of what you wrote?

That is: 1/4 of 250 grams of wheat flour, 1/4 of 400 grams of rye, etc. ??
I'm slowing down something

that's why I'm interested in the option in the cartoon

Sveta, Fillet will be perfect. Take half of what is indicated in the recipe ...

[mamusi]

mamusi, on the Cupcake? Rita, in this recipe the baking temperature is low. Which one to put in Fillet.

[Svetlana]

Svetlana, no, not a cupcake, there should be a temperature of 100g, when I do it, I will do it on milk porridge, in my little redechka -01, on this prog it first heats up to 97 grams, and then + 93 + 95 is supported. In the end, you can turn on baking for 15 minutes, but you need to watch the process.

[Mandraik Ludmila]

Mandraik Ludmila, Luda, in a small Filka on a Cupcake you can 100 gr. expose.

[$ vetLana]

$ vetLana, oh, I'm sorry, I didn't know tadada

[Natalia]

looks like yeast, sourdough, or cake?

Natalia, doesn't look exactly like Keks. Yeast ... I don't remember the taste
For sourdough .. I always bake rye bread on the railway with a lot of malt. And this bread is not like it.
For me, he has his own taste, but delicious
Maybe the girls will bake and write their vision.

1/4 of 250 grams of wheat flour, 1/4 of 400 grams of rye, etc. ??

Exactly! And the liquid took 200 ml of yogurt.
There are few products, but the conclusion can be drawn - is it worth baking this bread again. To each his own..

Baked ...



Did half of the norm, on yogurt and "honey"

something that smells like honey, but NEVER sugar-coated or spoiled

The dough turned out to be sticky, I didn't think of smoothing it with wet hands.
Baked in a glass form.
But with the oven ... I completely forgot that convection needs to be set 15-20 * C less. In general, I got 120 * with convection - 3 hours.
I think, due to the high temperature and convection, the dome burst: the crust formed quickly, and the dough had not yet come up

The taste and smell are extraordinary. I cut off a warm piece, tasted it ... I don't know what the taste is like. It will cool down, I'll try again to understand and taste, if I want to repeat it correctly

YES! This is not a muffin, traditional soda or yeast bread. He's special.

[Natasha]

NatashaWhen it cools down, throw a photo of the cutter, please. My last rye has now gone to my pure rye, as I buy more flour, I will definitely try to bake it.

Natasha, when it cools down, throw a photo of the cutter, please.

Necessarily Only this is already tomorrow.

And do you think it won't work on peeled rye? Or somehow adjust the recipe. In the usual grams with ten. spoons who have translated already? Is this bread for weight loss better than a substitute / alternative to the usual yeast bread?

I don't have the same whole grain rye, so I will replace 10gr of peeled rye flour with rye bran and FSE, I think it will go fine

[Mandraik Ludmila]

Mandraik Ludmila, I think there is also a need to adjust the water. I compare wheat premium with psh. whole grain, it is more "moisture-loving" or something, like a sponge absorbs moisture ... if I'm not confused. Yes, and then there is no bran, but you need to look for them (I want to make an analogue of dry hop sourdough on their basis).
The recipe is new ... I'll wait for the more experienced ones to roll it in. We will deal with spoons, options for 100 ° ovens (I am planning a multicooker, there are many modes close to the desired one, such as "simmer, steam, steam, cook, soup, drinks, stew) or" bake "there generally manually from 40 to 160 s in 10 ° steps.

[Waist]

Waist, Natasha, here I am pleased! Thank you!

He's special

So I think so
I want to bake this weekend too

on peeled rye

I baked on whole grain rye Garnets. I did not understand how it differs from their usual rye ... Sometimes when sifting, there is a little more bran, and sometimes there are practically none.



Palych, Igor, the author lists flour as "wheat flour with bran" and "rye flour with bran". I concluded for myself that this is whole grain flour
Although, probably, it is necessary to clarify ...

I asked the question, what will be the answer, I will write right away

I'll bake it again and weigh the spoon-grams exactly

[Elena_Kamch]

Elena_Kamch, okay, blow up. And what is your mold size (diameter)? Are you covering it with something in the oven? The recommended "there" thickness say 4-5cm? And the volume of water in the recipe is more than all the flour + syrup, and isn't the dough runny? And write "thick dough" .. where is a typo? And how to determine the readiness of such "stewed" bread, the crust will become in a certain color? Or should he rise "n" times?

And the volume of water in the recipe is more than all the flour + syrup, and isn't the dough runny? And write "thick dough" .. where is a typo?

In the recipe itself, I posted step-by-step photos: sifted the flour, poured liquid, mixed and a photo of the resulting dough. Is it liquid?
In my opinion, everything is visible in the photographs
I checked the readiness with a toothpick - 4 hours passed, I pierced the bread with a toothpick and pulled it out, it was dry and I took the form out of the oven. My bread didn't rise much.

The dish in the oven was not covered with anything. I will measure the diameter, write.

the smell is very pleasant
And what exactly? I love the smell of malt and sourness in rye bread. Now I just can't bake the option that suits me, even with sourdough (((

Anna, everyone who could smelt the bread, but no one said what exactly the smell was
We decided that there was no smell of malt and sourness in it.

[Lena]

Lena, do you think you can just lay it out on a baking sheet or form is required?

you can simply put it on a baking sheet by forming

I now have it in the oven without a form.The dough keeps its cool shape perfectly.