Icelandic black bread rugbruise (yeast-free)

[Inna]

Inna,
We'd rather bake in the oven / multicooker,
to get it

, "sweet to heart" rye humpback.

[lady inna]

lady inna, Inna, thanks for the interesting video
After watching the first video, I thought that they were baking a cake, if I did not know that it was bread.

And the first stage of baking is to warm up for 15-20 minutes at 70-80 °.

Igor, thank you for sharing your experience.
I think (maybe I'm wrong), if I bake 200 gr in the oven, and 110 gr in the multi (this is about sweet pastries), then in order to imitate 100 gr. ovens, in the cartoon you need to set less than 100g. Most likely 80g. Who thinks about this?
Perhaps put 100 grams in the last hour of baking

Oh what an interesting topic, lady inna, Inna, the video just shocked, I will definitely try to bake it. I think in a cartoon and ... I want a tall one, I will probably pour it into the shape of a cake and cover it with a napkin. Intrigued. Salmon is in the freezer, pickle and herring are also well and butter. I will overeat and die young.
At the weekend I will do it, put it at 100 degrees for the night.

[$ vetLana]

$ vetLana, what kind of experience is there)), all by the method of scientific typing and intuition.
I have a question for a girl that I previously wrote about "heavy on the stomach." I am in this zero, although all my attempts are just to eat useful, although not such chemistry from the store. Is this soda bread not desirable for my gastritis / pancreatitis? Or is there another problem?

is this soda bread not desirable for my gastritis / pancreatitis?

Well, do it purely for trial. With my gastritis, everything seems to be in order, but I have baking powder, not soda .. Whole-grain rye flour, white whole-grain flour, is a heavy food anyway. Gastritis-pancreatitis like soft food .. soft ..

[gawala]

gawala, I did so, yesterday and eat ... I experience it myself). Basically soda bread is more ... uh ... better than yeast for the body? And then I have already gained 3 kg extra while doing self-baking. They are tastier, crisper and more eaten.
I’m thinking that if you use a multicooker as an oven, that is, put a saucepan with a lid in its bowl and cover the entire space with something (volcanic ash), for example, salt. A water bath will probably not be right.

[Palych]

I have a question for a girl that I previously wrote about "heavy on the stomach." I am in this zero, although all my attempts are just to eat useful, although not such chemistry from the store. Is this soda bread not desirable for my gastritis / pancreatitis? Or is there another problem?

Palych, I am actually not a doctor, so the question is probably not for me ... But the fact that doctors warn against eating rye bread for gastrointestinal diseases is a fact. Well, or at least excessive use - depending on the severity of the disease. The point here, of course, is not only that rye is more difficult to digest and assimilate, but also in acid, which is present in black industrially baked bread due to sourdough or agram. The bread according to this recipe does not seem to be sour. It is also a well-known fact that dry bread (croutons) is healthier than fresh (wet) bread. That's why I wrote it. But if you eat black bread with pleasure and, thank God, you feel good, then nothing prevents you from eating "Icelandic" bread.

[lady inna]

to simulate 100 ...

Why imitate something, this is not a cupcake-sex), 100 ° I think this is only the external temperature on the outer shell of the dough, inside its temperature is much lower, I think just 60-70 degrees that the most suitable for self-sugaring choux pastry, the starch that appears is transformed into sugar.Syrup and honey are more likely a source for extinguishing soda, the necessary acid + kefiric acid.




lady inna, yes, I remembered, the doctor said that it is better to have white bread and a little dried, not fresh. And something about tsz, bran, they are useful for the intestines, cleanse. I did it for millet. tsz flour (custard) ... did not work out (((
Well, and this, or in general similar custard breads, are they useful / harmful?

[Palych]

honey is more likely a source for quenching soda,

Palych, honey does not extinguish soda Low baking temperature allows lactic acid fermentation inside the dough. This is where acid is formed, which, possibly, quenches the soda, contributing to the release of carbon dioxide, that is, the porosity of bread is formed by two processes - lactic acid fermentation and quenching of soda with sour milk or already sour milk (butter-buttered)

[Mandraik Ludmila]

Mandraik Ludmila, like they write that there are no yeast fungi, the more sour they say. bacteria do not survive at temperatures above 40 °, and there will be more for anyone, even inside. And natural honey is just a good oxidizing agent. And even more so their syrup.

[Palych]

Palych, why suddenly honey has become an oxidizing agent, honey has an alkaline medium rather than acidic, this is what I am telling you as a beekeeper. And lactic acid fermentation has a larger scope than 40 degrees, in a situation of external 100 degrees inside the temperature will be quite suitable for lactic fermentation for a long time. The limit of 40 degrees is mainly for cultural sour-milk yeast, and wild ones are much more tenacious. It's another matter how useful these wilds are, but that's another question.

[Palycha]

I will support Palycha... The acidity of honey is 3.6 - 4.2, therefore, from a physico-chemical point of view, honey is an acid (for acids, pH <7). The bees themselves give it an acid reaction with the help of special glands. Honey really perfectly extinguishes soda, so there is a rule: put soda in honey baked goods, and not baking powder (!)

After watching the first video, I thought they were baking a cupcake, if I did not know that it was bread

Svetlana, and this is almost a cupcake), there the guy voiced the sugar content: 2 cups! And in general they write that they have it sweet, this bread.

[Mandraik Ludmila]

Mandraik Ludmila, you have some wrong bees)

I couldn't stand it either, I baked it yesterday. I kneaded 1/4 of the portion, baked in a cake pan, it turned out to be D = 14 cm, from the edge height 3 cm, in the center 4.5 cm. Greased the mold with Guy oil and sprinkled it with c / z flour. Made with kefir, soda and honey. Stirred with a fork, 2 minutes and business. In my gas / oven min 140C, but I got 100C from it, set it to less than min and opened the door a little, inserting a spoon into it, kept 100C for all 4 hours as pretty. t of finished bread after 4 hours was 82C.
I can tell right away that for me this is definitely not a cupcake, so if there were eggs, then yes, and the structure is not cupcake at all. The aroma is really incomprehensible, for the first time I cut it, it smelled like something smoked. It tastes salty for me (I put 5g), but an interesting moment when you chew it is salty, and the aftertaste is sweet. And I really want to put a piece of raw smoked meat on it. And I liked drinking coffee with him, having previously smeared it with plum / butter.

Not guys, I mixed my honey with soda - no reaction. About others - I did not check it Just honey itself is a good baking powder and by the way is very good with rye flour, he saccharifies it with his enzymes, although the enzymes are alive up to a temperature of 40 degrees, that is, here only at the initial period of heating the dough.

[win-tat]

win-tatwhat a handsome man

The aroma is really incomprehensible, for the first time I cut it, it smelled like something smoked

: lol: Another option)))




gawala, you accentuate it this way))) Baking powder - the same soda, only in the company with lemon and flour.

[win-tat]

win-tat, Tanya, well, now I will definitely bake! We have the same tastes with you!

I am in this zero, although all my attempts are just to eat useful, although not such chemistry from the store. Is this soda bread not desirable for my gastritis / pancreatitis?

Useful for gastritis-pancreatitis - indeed, dried white bread (with exacerbation).

And then I have already gained 3 kg extra while doing self-baking.

Usefulness in terms of losing excess weight - preference is given to wheat and rye breads + psyllium. I chose a compromise option: 1-grade wheat + psyllium (I even bake pies from it) and rye (more precisely, rye-wheat) with psyllium - but I have my own troubles, I love sour.

[win-tat]

win-tat, Tanya, well, now I will definitely bake! We have the same tastes with you!

Rita, In Fillet?

[Anna1957]

Anna1957, Thank you !
Rita, spices, very unusual bread, I can't even compare with anything, but what a dark color, and this is without malt.

Girls, I'm for advice, I bake it in Fillet from 5 pm. Now there is a temp. 96 g, is it ready? Wet crumbs remain on the stick.

[Irina]

Irina, in principle, the temperature of baked rye bread is 98 degrees, plus or minus 2 degrees, I think it does not matter

I generally had 82C, and it is completely baked.

Irina, wow, what a handsome man.

[Jiri]

Jiri, Iraaaaa! Precisely it is necessary to repeat and it was in Philae that I immediately wanted to bake only there! Thank you for sharing your experience! Such a bun!

[win-tat]

win-tat, Tanyush, thanks!



mamusi, Rituel, thanks

98 with ordinary baking, here it may not be so I have completely run out of rye flour, I hope we will buy it tomorrow in the regional center, the hands are itching to stir up such bread
Girls, boys, everyone has such beauty

[Jiri]

Jiri, Ira, tell us how much weight did you take and on what program? Temperature 90º?

[mamusi]

mamusi, Rita, halved the recipe, that is, halved by weight. I put the stove at 5 o'clock at 90 g., And almost until half past twelve he baked, the last hour and a half for 100 g. The bottom on one side is already seriously fried, probably longer if you hold it, it could burn.
Oh, I forgot to say that the program is <manual mode>

[Jiri]

Jiri, one is more beautiful than the other You cut it - smell And tell about the smell. Everyone smells differently

And tell me about the smell

The most important thing about this bread ..

[Anna1957]

Anna1957, I was already sniffing, the smell is insipid, it seems to me that it smells of soda, well, and something else edible. I don't smell of gingerbread

it seems to me that it smells like soda,

This is what I'm afraid of

I think the smell of bread depends on honey.
Ira, your bread is so tempting. I wonder how it tastes.

[$ vetLana]

$ vetLana, Light, I'll lay out the cutter tomorrow, now under a towel. I hope it tastes good.
But rose in a saucepan significantly, almost doubled

$ vetLana, Light, I'll lay out the cutter tomorrow, now under a towel

Let it ripen

[win-tat]

win-tat, Tanechka, thanks for such a detailed report!
So many photos!



Jiri, Irinahow beautiful it turned out! At least to the exhibition!

it seems to me that it smells like soda,
This is what I'm afraid of

Annaprobably the smell of soda is still present

Does baking soda smell independent of the liquid used? I baked with whey, it didn't smell like soda at all!

[Elena_Kamch]

What good bread you girls have turned out!
And my loaf also ripened. I baked in a gas oven at minimum temperatures with a frying pan with water at the bottom and a crack in the door. The oven thermometer recorded an average temperature of 100 degrees all the time. Sometimes it rose to 110. Water added. Baked in a Simax glass saucepan with a lid. Diameter of the bottom of the mold - 22, on the top - 26. Baking time - 12 hours. I suspect that in 4 hours it was already baked, but I kept it. The dough is the full norm strictly according to the recipe, with the exception of salt (halved to 2 tsp). And with peeled rye flour, not whole grain. Kefir, honey and even (oh horror!)) 4 teaspoons of soda - all according to the recipe.


In the morning I pulled it out, and in the morning, two hours later, I hurried up and cut it: the crumb stuck to the knife. While it is lying down But we tried a piece with butter - a very interesting bread: fragrant, tart, sweetish, you can smell honey.If you evaluate on the Bread-Keks scale, then I still rate it towards the cupcake. But a muffin for meat)) I’m thinking what it tastes like if you put so much sugar in it, as in the video, and in homemade Icelandic recipes ... Salt is felt at half the rate, that's it. And what surprised and pleased me most of all: I did not feel any smell or taste of soda. While the bread is lying down, I'll go for a good herring)) And under the herring ... I will turn on a film about Iceland for some family))
Elena_Kamch, Lena, thank you again for an interesting and informative recipe!

[lady inna]

lady inna, Innochka, well, what kind of bread !!! A lovely sight!
And everything worked out, albeit a gas oven! Still, the main thing is desire! And how many interesting things the experience with the gas oven has brought and will now be in the subject!
Thank you so much!

If you put as much sugar in it as in the video and in homemade Icelandic recipes ..

The author of the recipe that I posted writes that initially this bread is made sweet. But she reduced the proportions to her taste. And I took the recipe with reduced syrup proportions. A classic recipe, yes, sweet
You can also experiment with the amount of sweetness

film about Iceland

The Incredible Life of Walter Mitty Of course, the film is not about Iceland, but it is so beautifully presented there

Girls are my bread. Delicious, unexpected taste, I have never tasted this

[Jiri]

Jiri, Ira, how delicious. I'll try in a film too

[Oktyabrinka]

Oktyabrinka, try it, Tan, not at all troublesome. Half of them have already been cleared for breakfast.

And my wife rejected (Sticky and those who have removable teeth are inconvenient. Like a toffee-gum checks the strength of a clasp. In general, she said "sharp" ((, like that.

[quite]

I baked on kefir, and my bread did not smell like soda, and it didn’t taste.
And he quite not sticky.

I just kneaded half a portion. With milk and honey. In short, everything is according to the recipe. I bake in a cartoon. I covered the top with paper. The smell has already gone. 🔗 🔗 🔗
Incomprehensible. The temperature was set to 100 degrees.

The smell when baking and I did not like it ... some kind of rich soda, with burnt, as if inhaled. My friend is nice.
What did you cover with paper? Steam valve? On top of the case?

[Lenochka]

The Incredible Life of Walter Mitty Of course, the film is not about Iceland, but it is so beautifully presented there

Lenochka, thanks, I'll watch the movie!

Palych, yes, with this method of baking, in a confined space it is sticky, but this is visible in the video. And it is not for soup, for sure, but with butter-fish-meat, as Google says. Now try to bake in the oven: there the moisture will evaporate. But again, the moisture content of the crumb will depend on the volume of the dough. Yes, "Icelandic cuisine is not for weaklings")) Descendants of the Vikings and rotten shark meat eat, and canned rotten graying)

[lady inna]

lady inna, yes, according to the video, where it was cut, it is exactly the same as mine! So this is his peculiarity.
And above the girls baked it, I read a little longer ... I would be in the cartoon. var. I would hold it for another hour.