Icelandic black bread rugbruise (yeast-free)

[Palych]

Palych, depends on the volume. How much did you bake? I swung the whole thing over there. I did not notice that Lena, the author of the recipe, baked a quarter in the oven. And for an extra hour in a multicooker, your bread could burn, by the way.

[Elena_Kamch]

Elena_Kamch, what an unusual bread recipe So immediately I wanted to go straight to Iceland and to Norway - to see the fjords!

[lady inna]

lady inna, half. Here is just a package of kefir there 460 grams almost all went away, in ml there was a little more than 400 and it was. And you don't need his specials. to warm, as I stepped, all these soda breads are made in cold water (4-5 °), probably to slow down the process of extinguishing the soda during kneading, and so that the dough does not float and keep its shape. And make it max fast.
When I opened the cover of the cartoon. After 2-3 hours, then a cloud of steam and a stream of water immediately flowed on both the bread and the hb body. The steam did not have time to escape and all the moisture condensed on the upper inner side of the lid and, you see, dripped onto the dough.

direct and to Norway - see the fjords

My husband went on a business trip to Norway. Straight somewhere in these very fjords, some village with some tiny enterprise ... I arrived. Ra tells. People live unhurriedly, everything is open, the time has come for the end of work, "the beep sounded", they got up and left, they did not stay for a second, everything remains in the workplace, the tools, everything in general and everything is open. nothing is locked or removed .. and nobody takes anything .. communism ..

People live slowly, everything is open,

Just a dream ... Great!

Just a dream ... Great!

The descendants of the Vikings and the rotten meat of the shark eat, and the rotten graying is preserved)

Nah, I'm not that extreme. Although the fried frog in Tae dared to try

I didn't smell like baking soda! In general, bread does not smell like soda. And it does not stick to the teeth. Here I sit and chew it just), it even melts in my mouth, dissolves.
Today is the third day, it is soft like the day before yesterday.
I'll definitely bake some more. With cheese, vinaigrette, caviar - well, very much the topic. I'll put a little less honey. I'll try with malt and coriander.

[Check mark]

all these soda breads are made with cold water (4-5 °)

Thank you, I did not know such subtleties ...

And make it max fast.

In the sense of kneading the dough as quickly as possible?

People live slowly

, uh), how I like this rhythm of life !!!

Check mark, is it wrong with you?

[Crochet]

Crochet, yes, I just recently so actively "smoked" all the information about soda bread and made my own conclusions. As a rule, the dough with soda and salt and some kind of its oxidizing agent (usually citric acid) is prepared in different containers, and the max is quickly mixed and baked. That it was not in vain that the emitted carbon dioxide was consumed during the reaction, but worked as intended - as a fluff and raised the dough. Here in our recipe SEPARATELY and at the very end of mixing, syrup or honey is added, this once again proves its role as an alkali reagent. Sugar in bread is already enough, its own, obtained during brewing and self-sugar flour. (From starch)
And at the expense of milk ... everywhere I read that if they write milk, then it is acidic, that is, sour. And among the natives, this is a liquid formed from beating butter (I forgot the name), such as whey, and it also has an acidic reaction according to the idea. So is the syrup.

among the natives, this is the liquid formed from whipping butter (I forgot the name)

Buttermilk, sort of. Or not), isn't she?

the other day so actively "smoked" all the information about soda breads and made my own conclusions

!!!

We need to refresh our memory too, many years ago I also “smoked” the same topic, during this time new information could appear and the old one would change, in any case it would not be superfluous, repetitio est mater studiorum / repetition is the mother of learning ...

[Crochet]

Crochet, yes, something like that ... buttermilk, fir ... you need to google its composition. If it is made with butter, then it is fatty and therefore you need to take kefir fatter. In soda, then they put butter, in pieces (I read somewhere), then it is needed there.

something like this ... buttermilk, fir ... you need to google its composition. If it is made with butter, then it is fatty and therefore it is necessary to take kefir fatter.

Buttermilk, like whey, is usually a k / m and almost fat-free (0.2 - 0.5%) product.

So delicious you describe your bread. So I decided to try the Icelandic bread.
Half a portion started:

400 ml serum + 1 table. l. dense old buckwheat honey +1 tsp. salt = stir until the salt and honey are completely dissolved + flour and soda, according to the recipe. Bakery rye flour and whole grain spelled flour, from Garnets. The dough was kneaded with the spirals of a hand mixer, in a two-liter bowl

, mixed perfectly, the dough is quite thick, so muffin, sticky, but it lagged well behind the walls of the bowl. It turned out about 700-750 ml of the finished dough. Buckwheat honey smells like honey and the color is dark.
The thickness of the dough is the same as in the recipe.

I decided to bake in a Panasonic 10 multicooker, put it on "stewing", 6 hours, then, if anything, I will add time.
On the dough I put a circle cut out of baking paper and a circle made of a Teflon mat to reduce evaporation from the surface.
....................

6 hours passed. The stick stuck in the bread is dry. The height of the loaf is 7 cm. It smells nice, after all, the honey is buckwheat. The loaf is dark brown in color, heavy, but by weight it does not feel like not baked.

I could not resist, cut from the edge - fine porosity, put the cut off the top back, the crumb is still hot, damp, not sticky.
She wrapped the loaf in a linen, let it lie until morning, ripening. Rye bread after all.

🔗 🔗 🔗

And among the natives, this is a liquid formed from beating butter (I forgot the name), such as whey, and it also has an acidic reaction according to the idea.

depending on whether the butter is beaten - from cream or from sour cream (sour cream), and the buttermilk will not be sour or sour, respectively.

by the way, butter is beaten not only by aborigines (what does Palych mean by this word?) quite modern inhabitants of villages and cities make butter by hand

I knead half a portion until I poured 300 grams of kefir, this is the dough, almost like Elena's


If 100 g of kefir is put in the amount, it will be liquid. What to do, so leave?

Usse (((
I poured in 100 grams, it turned out to be a spreadier dough, but still quite thick.
I bake!

Buttermilk (what a beast)

Buttermilk (Buttermilk) is a biologically active fat-free product of a thick creamy consistency with a pungent aftertaste, obtained as a residue after churning butter or as a result of adding special strains of bacteria to low-fat milk that convert the natural sugars of the substrate into lactic acid. Buttermilk is widely used in a number of countries with a developed dairy industry for the production of various dietary natural and fermented milk drinks, as well as their various subspecies with fillers and flavors, dry and condensed concentrates, baby food and food additives.
In Australia, for example, an analogue of buttermilk-based butter has been developed, which has increased plasticity, durability and is perfectly spread on bread immediately after it is taken out of the refrigerator. Residents of Bulgaria prepare a whole range of fermented milk drinks from buttermilk, adding baker's yeast and lactic acid streptococci to them for aeration. In Hungary, sweet buttermilk is made, for which the raw materials are first pasteurized, fermented with thermophilic streptococcus and Bulgarian bacillus, and then a stabilizer and flavor are added.The Germans make not only drinks from buttermilk, but also whipped cream, cottage cheese, cheese and butter. Buttermilk is one of the traditional ingredients of Irish bread, which, when lactic acid reacts with baking soda and baking powder, is very fluffy and incredibly delicious. Churning is produced in large quantities in countries with hot climates - India, Pakistan and the Middle East.
Buttermilk proteins are denatured when heated to 70-80 ° C so that the product loses almost all of its beneficial properties, therefore, it is most often added to instant baked goods together with soda (pancakes, pancakes), cold soups (okroshka), salad dressings, etc. ice cream. Sometimes buttermilk and acidophilic milk (acidophilus) prepared from it are fed to young farm animals.
Structure
Buttermilk contains milk sugars (up to 5%), proteins (3.5%), fats (no more than 0.5%), organic acids (mainly lactic acid), minerals (potassium, magnesium, phosphorus, calcium, sodium, iron), vitamins (B, E, A, PP, D, biotin, choline) and phosphatides, including a significant amount of lecithin, which regulates lipid metabolism in the body.
Useful properties of buttermilk
The energy value of buttermilk is only about 33 kcal per 100 g, while its biological value is very high: a lot of protein, a little fat, vitamins, trace elements and phospholipids make the product an important element of a balanced diet. Phospholipids are of paramount importance in the normalization of fat and cholesterol metabolism, have anti-atherosclerotic th effect and improve the condition in cardiovascular diseases. / spoiler]

Good evening, thanks for the recipe. All the ingredients are familiar, only more salt and baking time ... you must try. Can I mix it with cheese whey?

Everything special. bought these bran today. Now you can add to hw. peeled, but how much? ten%???
They end up in the food supplements department. for weight loss), but expensive, like three kilo psh. flour, premium.
Fir is a rather thick product according to the description, and our kefir is like water, can I thicken it with something? (Sour cream)? Or take a little less? The "languishing" mode is 80 °, and the "quenching" - 90 ... "jellied" - just between 90 and 100 and the time can be set many hours.

[Palych]

cut from the edge

2 hours have passed since I took out the bread from the multicooker, wait until the morning is not intersky. Try it.

Well - not sweet, not salty, not soda, and not honey. The taste is pleasant, rye-bread. The crumb is firm and dry. And yet there is a honey aftertaste.

Interesting bread. Satisfying.
It is a pity that I have nothing so interesting to eat it with, no butter, no caviar, no salted fish in the house.
Yes, the bread is already quite tasty. Tomorrow I'll slip it to my husband, he doesn't like rye, but this bread is dry and quite light in taste.

But if my husband refuses to eat it, then this not small bun - all the same for 400 ml of liquid - will be enough for me for a long time.

Fir is a rather thick product according to the description, and our kefir is like water, can I thicken it with something? (Sour cream)?

Palych,
There is no bran in the recipe.
Buttermilk is liquid. The butter is knocked down, the buttermilk remains, flows like milk.
Kefir is still not water, especially store-bought, which is with thickeners, I would dilute it with serum or water for a recipe.

can I thicken it with something?

Psyllium
I bought whole grain rye today, and generally replenished the stocks of rye flour. The stove is heating up, I will not start the dough in advance, so that gas formation does not go away. I will wait until the stove is heated and cools down a little, otherwise it will bake as usual, it is first hot in the firebox

[and]

Fir is a rather thick product by description

Pandhta is a tree, pine family

And you need a pakhta. This is, like, fat-free cream.

[Mandraik Ludmila]

Mandraik Ludmila, this is not my quote.

Yes, and store kefir should be diluted rather, they are all with chemical. thickeners.

It's better to take homemade yogurt.

[Nick crash]

Nick crash, I have hw. no tsz, so the bran will help to "make" more similar. (advised earlier, and indeed "how to replace tsz")
I didn’t understand the psychotic, as did other kulin. slangs like: "I cook in Fillet" - I'm a beginner. (give me a favor)
I wrote a special about pihta ... 1: 0)

Buttermilk (Buttermilk) - biologically active fat-free product thick creamy consistency

Sour cream and kefir - which is thicker?

I didn't understand the psychotic

You read inattentively, I already wrote to you on page 6 about him in this thread

[Palych]

Palych, "in Fillet" - it was about the Philips 3060 multicooker

[Anna1957]

Anna1957, we can immediately filter everything that was initially incomprehensible.
Yes, they wrote that you are adding that thing everywhere, but if I can't pronounce / remember its name, then I don't need it yet (it's not me who decides, but "he"). What kind of supplement? I'm going to google, since it's so important.

[Palych]

Palych, from the fatty sour cream (sour cream = sour cream) butter is poured, extracting the fat, the remainder = buttermilk, which becomes thinner than the original product.
You represent buttermilk from the quotes, and I from under my hands

Sour cream and kefir - which is thicker?

their density may be the same, but the fat content is different.

Some kind of supplement

This husk of psyllium seeds is very useful from all sides, especially in dietetic kitchen (baked goods). In Sweden, it is sold in regular supermarkets. In our pharmacy as a laxative called phytomucil. We have a whole topic on the forum about him - Cooking with psyllium. But in this thread, it's a flood. Here about another very interesting experience.

oh and this hearty bread, I chewed a hump and that's it - I was full

[Irsha]

this is plantain bran flour

Rather, its husk ... well, at least not the pollen of Australian ferns. And what, is it sold somewhere, is it really needed?
abcdeezhz ...



Irsha, ok, 1% kefir - will it go, or fat? There is skewer milk with a liter in the refrigerator (for a long time). I don't have this P.

bran is a waste and not always and not shown to everyone ...

And what, is it sold somewhere, is it really needed?

Read the topic Cooking with psyllium - we are flooding here in someone else's recipe.

I will bake the next Icelandic loaf in the slow cooker, on high mode. For a long time already baked a gingerbread, according to the recipe from Tanya-Admin Fruit rug (slow cooker)

also the temperature is not high and the time is long

very useful thing from all sides

Go and read to yourself.

Chia seeds, succumbing to mass hysteria, raked up full bins, psyllium is not enough to complete the picture ...

There is skewer milk with a liter in the refrigerator (for a long time

and kefir will do

Chia seeds, succumbing to mass hysteria, raked up full bins, psyllium is not enough to complete the picture ...

Kroshik, do I look like a hysterical woman? Chia didn’t row, but psyllium (at the suggestion of Miranda) fit perfectly into the Sybarite concept. I read her recipe - and away we go))) We are there with Stoyanova race to generate recipes.

[Anna]

but psyllium

Anna, and buy it at the pharmacy?
I also wanted to try it, but I read that it is necessary to order via the Internet .. And I abandoned this topic



Irsha, Irinathanks for the experience!
As I understand it, everyone sees and feels his own way in this bread The main thing is that it is tasty

[Elena_Kamch]

Elena_Kamch, they say above that they are talking about him here ((, they will swear.
And in the primary sources they do not write how much it can be stored? How quickly does it deteriorate?

[SoNika]

Can I mix it with cheese whey?

SoNika, VirineI think you can do the same fermented milk product. I kneaded on yogurt

do not write how much can you store it? How quickly does it deteriorate?

Don't write. I just had a piece for a week and nothing to him. No mold, just a little stale. I ate it on purpose - it was stale, but the taste did not change much.
By the way, my bread was not sticky at all My usual rye is much more sticky



kil, Irina, pretty boy! And so plump! Was this thickness well baked?

and buy it at the pharmacy?

The pharmacy sells phytomucil, I started with it.And then I ordered 2 times on Ayherb.

They say above what they say about him here ((, they will swear.

There are generally accepted rules to follow. If the author of the recipe doesn't mind, that's another matter. But there is much more specific information from my links.

I'm baking bread now. 40 minutes have passed. A quarter of a portion and in milk (no kefir). He rose strongly. It still smells like rye flour. Then I will write what was baked and if I can post a photo.

[klavick]

klavick, Olya, happy bread! If you can't upload the photo, write, I'll tell you how

[Elena]

Elena, Thank you! I bake. Smell, even aroma - I really like it!

phytomucil is on sale, I started with it.

You can try it, and then it will be seen, will you like it or not?

my bread was not sticky at all

yes, not sticky at all.

Right now I cut a slice in the morning, there are no marks on the knife. The loaf felt lighter. The smell is subtle honey, a little gingerbread. And the crumb structure is similar to gingerbread. Which is logical - put more honey, spices - that's the gingerbread.

And yet, I slightly reduced the amount of salt

+1 tsp salt

- but I lack a little salt in the finished bread, if I eat it without anything salty.

That’s not light bread, it’s so dense, but after eating there is no heaviness in the stomach, and you don’t eat more than one slice - I’m full. Today I smeared it with homemade sour cream, I'll have to buy at least a herring, chtol

We'll have to buy at least a herring, chtol

if there is not enough salt, then it will be tastier with herring.
In terms of salinity, it seemed a little salty to me.
Today I wanted to weigh all the spoons and the scales broke: girl_cray: And I understand - that's it! There is no more life without scales! You constantly have to weigh

[Elena_Kamch]

Elena_Kamch, an interesting bread, I will make and tell my friends, show, treat.
I am so glad that I will eat rye bread - so easy to make and so delicious to eat.

[Irina]

Irina, glad that I liked the bread!
And how much interesting information the girls brought