Icelandic black bread rugbruise (yeast-free)

The bad thing is that in the MV you have to turn it over

Igor, I baked

in a multicooker Panasonic10,

, did not turn over, the top crust is firm, not wet, and perfectly baked.

Next time, I put a silicone circle under the dough so that the bottom crust is less baked and thinner.

Only in this recipe honey is my interpretation

very good substitute for syrup

Authentic Rúgbrauð is baked in Iceland

girls, but our bread does not stick to the knife, it turns out not so wet.

Icelandic-Russian-Kamchatka Rúgbrauð

I bake bread with different types of honey (although they say that the bottom of it is heated like this ..) and often homemade breads like a more fragrant (with buckwheat), and I have a softer aroma ...

Icelandic-Russian-Kamchatka Rúgbrauð

: girl_haha: exactly
Honey here, of course, gives its flavor. On syrup, nevertheless, you must also try

Those who baked in a multicooker. Answer.
Did you open the lid in the process? Was there a lot of steam dripping off?
I see some baked at 90 ° and lengthened the time, put baking paper on top of the dough, and who did not turn the rug over ... does it make sense to do this?

does it make sense to do this?

-
it turned out good bread

the temperature in the "extinguishing" mode, like mine, is not higher than 100 * - there is almost no steam, since there is no obvious boiling, there is also little condensation, I did not open the lid for the first 4 hours, then I checked it a couple of times with a splinter




it is baking in a multicooker with a Teflon circle covering the top - as close as possible according to the principle of the authentic Icelandic, see the video, = space closed on all sides, the dough is in contact with a small amount of air



This is what I noticed: the bread becomes denser, it matures, it becomes tastier and drier, even if my bread is not yet another day.

So it makes no sense to bake a little, the taste will not have time to open up, and already ate

Half of the recipe given by Lena, it turns out not a small loaf of 750 grams - I think it is more acceptable for multicooker, but for the oven you can bake a cake for the whole baking sheet. It takes a lot of time to bake, it is more profitable to bake more at once.

[Irsha]

Irsha, I see ... but this paper didn't stick afterwards? The size is not more than the diameter of the bowl and the edges are not lifted? Is there little condensation? Meaning my "fil" overheats (
But what if you mix everything right in the bowl or I sprinkle / sprinkle all the walls with dough when kneading? And wipe it off later? And they didn't lubricate it with anything? Didn't you heat / cool the liquid? Room temperature? Honey is light and liquid and you can't hear it in bread, can I put a little more of it?

[Igor]

Igor,
- no need to mix in the multicooker bowl - the bowl can be scratched
- the circle is cut out of baking paper, and the Teflon circle is cut out of a Teflon mat, yes, along the diameter of the bowl along the top, I cover a lot of things with such circles, not liquid, does not stick, especially Teflon if
- slightly oiled the bowl
- did not heat anything from the composition
- my honey is old, buckwheat, solid - it was first dissolved in serum, its taste is bright
- if you put more honey - it will be closer to Icelandic, sweeter version
- can you vary t in your cartoon? well, or the extinguishing mode will do

I baked in a multicooker on a multi-cook mode, 100 degrees and 280 minutes. She covered the top of the bowl with baking paper and pressed down with a lid. There was no condensation at all. I liked the bread. It smells like rye bread, although the taste is neutral in sweets, there is no acid. But the soda is not felt either. You can eat even with sweet, even with salty, but really butter and caviar with fish is right for him.
In short, a good version of the original and not jam-packed bread. Made with selected milk 3.8 percent and with honey.

[Elena]

Elena, tasted the bread. I like. I just eat it. The husband ate with the fish. I asked him how. He says it's delicious, but everything turns out delicious for him. I will bake some more. Thanks for the recipe! Photo as time will be figured out and post.

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

Girls, I read the first couple of pages. My thoughts are as follows. Nothing fermented there will develop in 4 hours, half of which the bread will reach the bacteria death temperature. Although, of course, they will have some effect on loosening and gas formation. That is, directly those that are already directly in kefir. It's elementary: acid and soda. The opening reaction is exactly the same as that used in baking cupcakes (baking powder contains both). The acidic fermented milk product reacts with soda. In this regard, a complete replacement of the dairy part of the bread recipe with milk will be a "strange" act))). Although if at the same time you left honey, it will save you. Honey has, oddly enough it sounds, an acidic environment, that is, high acidity, which reacts with the same soda and will give bread loosening. If you replace sour milk entirely with milk, and honey with maple syrup - I don't know what sensible you will get.
If this has already been discussed, I apologize, until I finish reading it.))

[kil]

kil, covered the top of the bowl, not the dough? Where does the steam and excess moisture go? It's like a pressure cooker. And what kind of bread is moisture? And the process was extended by 40 minutes .. but how often did they open it? And if you just close the hole for the steam outlet, is it the same thing?



Scarecrow, and you finish reading, wake up like me, an "eritic" with the statement what land cr... that honey is an oxidizing agent))

a complete replacement of the dairy part of the bread recipe with milk will be a "strange" act))

In the videos that Inna posted, milk is used in both recipes. And honey is exclusively my interpretation And they have good bread there in saucepans

[Elena_Kamch]

Elena_Kamch,

So the soda still finds minimal acid in the dough (first of all, in a solution of flour that is "infused" for a long time at temperature. But in any case, the loosening will be better, the bread is richer, if you know where the "ears grow" from.))

[Nata]

Nothing fermented there will develop in 4 hours, half of which the bread will reach the bacteria death temperature.

Nata, I do not quite agree, from my experience, maybe this is not sour-milk fermentation, but when I once put a sourdough on rye flour, in the very first mixing of 100 water + 100 rzh. flour and put it in a very warm place (on a grass dryer, there was definitely no less than 30 degrees), after 2-3 hours there was such fermentation that it was necessary to rearrange it to a colder place so as not to run away from a half-liter jar, and such active wild the yeast in the future was no longer, as well as what I did not feed the leaven

About my experience, I baked as promised in the oven.

I put it around 10 pm, took it out for the first time around 3 pm, took it out and, to be honest, I don't really smell the soda, the honey is very distant, they didn't recognize the rye taste. I shook the bread out of the ladle, and my bottom was not baked too well, I would say my bread was cooked, the middle fell a little. She turned the bread over and sent it back until morning. Nothing much changed in the morning. When I was cutting bread, I was not sticky to the knife, but my husband said, like Palych’s wife, that he’s trying to pull bread out of his byugel. I have no dentures, so I didn’t feel such problems at all, my bread is not sticky, but my husband’s sticky.

It really doesn’t taste like anything, but my husband, accustomed to his pure rye from HP, said that we don’t need to bake this anymore, sorry
Still, the temperature regime in the oven is not very correct, the temperature there is dropping, after removing the bread inside it was only 76 degrees, but at the same time it was already ready, it was not sticky to the stick and the same to the knife. I made a half portion of curdled milk, put less soda and salt.

[Palych]

Palych, did not open at all. There was a smell during baking, which means that air was passing through the valve. I have a cartoon pressure cooker. 280 minutes because I have 140 minutes maximum on multi-cook mode. When I took out the bread, it was not wet at all. Elastic and not viscous. I repeat, I did it with pure milk as in the recipe. Yes, I greased the multicooker bowl with clean butter a little.

[Mandraik Ludmila]

Mandraik Ludmila, Luda, well, also experience
I think the temperature in the stove changes as it cools. Not like what the video shows: bury it in a place with more or less the same temperature. And judging by the boiling water, the temperature there is at least 100 degrees

[Mandraik Ludmila]

Mandraik Ludmila,

Well, here I do not quite agree)). Because 30 degrees is not 100. Inside the bread, of course, not 100, but rather quickly it becomes above 30. And the death of bacteria occurs at 50-55 degrees and above. And your first lush fermentation of a mixture of rye flour and water is putrefactive and mucus-forming bacteria, which then die out in the acidic environment of the sourdough, giving way thereby to "noble" wild yeast and lactic acid bacteria. Hence the smell of this mixture (you smell it carefully on occasion - everything will become clear. The leaven smells very pleasant, unlike this initial "talker"). This always happens at the first stage of the starter maturation. I even wrote about it in the topic about Hamelman's leaven. In addition, the author writes that milk is most often used. And there is no question of yeast at all)).

[Lenochka]

Yes, Lenochka, the temperature in our stove apparently drops quite strongly after the firebox, this is not a Russian stove, our bottom of the firebox is not brick, as in a Russian stove, but a cast-iron grate and an ash pan under it, where ash from the firebox falls, and in the ash pan the door is not airtight, even with the shutter closed from above, there is a small flow of air from the house from below.But even in the Russian one would not withstand the 100g temperature regime, bread was baked in it as usual. So only geysers! Or multicooker
Nata, we are talking about this on the topic of Panasika and it was that here at the first stage there is an active wild fermentation, but how useful it is .. in general, there are doubts. And these 55-60 inside will come just after 2 hours, with outdoor 100g , the savages have time to grow.

In the videos that Inna posted, milk is used in both recipes. And honey is exclusively my interpretation And they have good bread there in saucepans

I watched the first video on page 5. At the 2nd minute, he says that this bread contains 4 cups of rye flour, 2 cups of wheat flour, 2 cups of sugar (to go nuts, but that's exactly what it says), 4 tsp. baking powder, 1 liter of milk and salt. Well, what's so mysterious? Baking powder in person))). Its English speakers call it baking powder. The second video contains the exact same recipe.

[Lena]

Lena, I have not checked in here yet, but all the time I dropped by to read a very interesting recipe! And maybe not even in the sense of the taste of bread (after all, taste habits are difficult to change) - but as a completely new look at how bread can be baked in distant, distant lands ...
I watched so many videos ... puppy delight - how the earth gushes around, now with water, now with sparks ... and people bury saucepans ... and then such bread turns out
What a day are positive emotions when reading your topic.
thank you

[Nagira]

Nagira,

Can you imagine what kind of meat will be in such an "oven"? Finally !!! I, as a true meat eater, thought first of all about meat, not about bread!))) I confess, Lena, I very much repent, but I would have buried the duck in a saucepan!))) Well, you can bury the same bread nearby, of course. The duck needs something to eat!))).

But, by the way, in the video they have it uniformly brown and on top too. Although it is tightly closed and also wrapped with a film so that dirt / water does not penetrate inside.Maybe due to the fact that the amount is almost clearly matched in size to the container (pan, in the sense)? The top layer is close to the metal lid, which is hotter than just the air above the surface of the bread. And from the cover "glows" with infrared radiation? The walls of the loaf are in contact with the bowl and are always baked.

I watched so many videos ... puppy delight - how the earth gushes around, now with water, now with sparks ... and people bury saucepans ... and then such bread turns out
What a day are positive emotions when reading your topic.

I fully agree! This method gives rise to new thoughts about baking, and how many new and interesting things we learned !!!!

So the soda still finds minimal acid in the dough (first of all, in a solution of flour that is "infused" for a long time at temperature. But in any case, the loosening will be better, the bread is richer, if you know where the "ears grow" from.))

The fact is that, in addition to the neutralization reaction, there is a thermal decomposition of soda with the same result.
At 60 ° C, sodium bicarbonate decomposes into sodium carbonate, carbon dioxide and water (the decomposition process is most effective at 200 ° C):
2NaHCO3 -> Na2CO3 + H2O + CO2
During the evaporation of water vapor and carbon dioxide, the mass of the product is reduced by about 37%.

[Mandraik Ludmila]

Mandraik Ludmila, and what did you bake it with? At what temperature? I can't make out the photo ... casserole, film ... then from 10 to 3 in the morning - 5 hours and then until morning but without changes. I wrote for the smell earlier, well, I didn't like it, I can't describe ... burnt soda, baked soda I haven't smelled before), this is in the process and in the first hour (110 °), the bread itself is a glossy shiny chocolate elastic crust, under the top layer is semi-liquid in places. The bottom is not burned, but the bottom half of the pancake is more brown, and the top is lighter, like cocoa. It was cut well with a sharp knife, but the crumb is still sticky. Those who have removable teeth during the chewing process will notice discomfort. Well this is his peculiarity !!! I understand.
Now in the morning I was finishing the leftovers. (A couple of days have passed). Already "blown away" a little, two fingers thick, but dry, not moldy and sooooo sweet, like cake, like this was not.

[Nata]

Nata,

Nagira, Can you imagine what kind of meat will be in such an "oven"? Finally !!!

I introduced it as a vegetarian

[kil]

kil, and I forgot to grease at all, but came out easily, and the bowl itself is clean. You would revise the instructions, there are many other modes close to the desired one. For example, I have "Jellied", 90-100 ° and the time is from 4 hours to "a lot" or extinguishing "- exactly 90 ° and then there are a lot of hours.

I introduced it as a vegetarian

how many new and interesting things we learned !!!!

[Palych]

Palych, baked in a brick stove, I live mainly in the village in my house, where there is a rather large stove, like this

In her firebox, this is the upper door with glass. Baked in a steel saucepan. The roof of the bread is glossy, dark brown, and the bottom was not at all browned and was wet. The bread was evenly baked or, one might say, cooked Perhaps my husband didn’t like the fact that the bread is still not completely rye, we are fans of rye bread, and even with malt ... very interesting, I think it can be made according to this principle purely rye with all the usually nesting spices (cumin and coriander), it is done very relaxedly, like bread for the lazy

[IrenSpb]

While I was describing what I think about acid and soda, IrenSpb wrote everything
Well, yes, soda is activated not only by acid.
Heating more than 60 degrees in the same way makes the soda work for loosening.
A long hours of warming up - provides a gradual and more complete reaction of the soda.

And it seems to me that the most important thing for such bread is temperature and time.
Stable geyser temperature and daily keeping of bread under these conditions.
Everything else is already our recipes, our adaptations and variations.I personally am not yet ready for the original baking mode, as I tried to cook Belevskaya pastila in the oven, so since then it has gone awry .. it turned out to be awkward ... I even my beloved Pumpernickel per Galoy I dare not repeat ... there, too, 16-24 hours at 100 degrees ...

And as for the taste, you must immediately give yourself an instruction - do not expect that it will be bread in our understanding.
Just new and experimental. Try it. And then you can also adapt it to your taste.
After all, what are we, experienced bakers, so interested in bread in this? He's on soda. Not yeasty. Is that so?
I personally have not yet found soda bread acceptable to our taste
so I will definitely try this rugbruise in a cartoon, probably, but not in the pan itself, but pour water and there - a form with bread, hermetically sealed (do they bury the pots wrapped in a film?)

[Palych]

Palych, I have other modes. Stewing is definitely more than 100, because beef is cooked to the heart in 35 minutes and under pressure. I have a slow cooker in a cartoon, but I wanted exactly 100 degrees as it should be according to the recipe. And the time can be changed, I was just reinsured. Today bread is exactly the same as yesterday in terms of volume and structure, but it seems to have become sweeter.

[Mandraik Ludmila]

Mandraik Ludmila, you have the bottom, I have the upper hand ... and I put the coriander, the chalked floor of the tea room - as I didn’t put it, I don’t feel it. More is needed. So you didn't measure the temperature? What is the initial one?



kil, I just wrote recently that we have been eating it on the sly for 3 days already, and so it became straight sugar and drier. Try a piece in a couple of days)

[Palych]

Palych, I did not measure it, because at that time I did not understand how to do it, it is just that the air cannot be measured with a temperature probe, the temperature of the brick in the wall of the furnace is not an indicator, only in the morning I had the thought that it was necessary to put a mug of water and measure the temperature of the water in the mug ...

[Nagira]

Nagira,

Well, judging by the video, Icelanders do not make with soda, but with baking powder. In theory, the taste of soda should not remain there at all. But they must have some kind of hellish sweetness. 2 cups of sugar is tin. This is a cupcake)). Can't I understand why, and so I listened to this place 4 times on purpose)).

No, I went and listened - I didn't mix anything up. 2 cups sugar)). For 6 cups of flour.

They cut it right away, in appearance, how the cake turns out. Yes, and there is so much sugar there)
And I didn't notice any crust in the video. Like a biscuit)

[RepeShock]

RepeShock,

Yes, it is rather uniformly brown, not a crust, you are right.

[Mandraik Ludmila]

Mandraik Ludmila, it seems to me that our bread is similar and the error is the same. For girls, it is dry, lush.
I sin that I immediately slapped him 110 °, and that in fact it could be even more. And immediately near the hot wall of the tank, the crust quickly became dense, starchy (rubber) and did not let the heat go further into the depths, the temperature inside it slowly increased, the soda did not work well and keep it there for at least a day - it will burn, but inside it is damp.

[Nata]

Like a biscuit)

Oh, the exact word, this is not a cupcake or bread, this is a biscuit, only ours is not sweet!

Icelanders do not use soda, but baking powder. In theory, the taste of soda should not remain there at all.

Nata, and this industrial baking powder, is it tasteless? I somehow did not use it, everything is soda, yes soda
Palych, I’m not damp inside, it doesn’t stick to the knife, here, RepeShock, the correct term led, he, well for me, puts everything in its place! I got a savory biscuit!

Well this is his peculiarity !!!

Well, if you like the stickiness of the crumb, then yes, you can put up with it, because in the Icelandic roller there is also a sticky crumb, the knife gets dirty and the chunks do not keep their shape, they fall.

[Mandraik Ludmila]

Mandraik Ludmila,

It just contains soda, a source of acid and starch. That is to say, the soda will be extinguished completely, so its taste will not remain, it will pass through the reaction. Well, like in baking cupcakes.

[Irsha]

Irsha, in fact of the matter is that not very much.

[Nata]

Well, judging by the video, Icelanders do not make with soda, but with baking powder. In theory, the taste of soda should not remain there at all.

Natabefore pouring into flour for 4 hours. l.soda, I specifically googled this topic: Icelanders in their homes bake both at the same time, and in considerable quantities. And I assure you again, although this is probably personal, but at the same time I know the taste of store-bought honey and soda cakes, I don't feel soda. And my tasters did not take part either. I baked for 12 hours. During this time, all the soda was probably neutralized. Do not forget about the temperature: hot water also extinguishes soda well. And here is so much time at a temperature close to 100, inside a loaf.

that's just the point that not very much.

then the solution is simple - the liquid on which the dough starts up, acidic and honey loosens the dough well, the dough layer during baking is not thick, the temperature is about 100 *, the time is corresponding to the thickness of the dough.

The recipe is very adequate, Lena showed everything in detail., Baking in the oven, repeated successfully by many at once.
For example, my post with baking in a slow cooker is also detailed.

[lady inna]

lady inna,

Well wait, Inn. On both ovens at once - there is acid (in the baking powder) and the soda reacts. Honey-soda - acid is present (honey has an acidic environment) and soda reacts. There should be no aftertaste left here. But on pure soda without adding acid in any form (sour milk, honey), it can very much remain. How much soda will decompose / not decompose - I don't know. But, mind you, they don't seem to bake on pure soda, which is not quenched in the dough by anything. Well, at least the video is only talking about baking powder since all other ingredients are neutral (milk, sugar, flour).

I'm just trying to understand the physics of the process ... But with pure soda with such a set of products as in the video, that is, with a complete absence of the acidic component, I would not risk baking.

[Pity]

Pity, and then you do not post your report. Didn't it work out?
The competition for the best option can be opened soon, miss rugbruise)

[Scarecrow]

Scarecrow, I took a chance. I have milk, honey and soda, not baking powder.

[kil]

kil,

Yes, Christmas trees, Ira, honey is an acidic product. You didn't risk it.)) They have flour, milk, sugar / salt and baking powder in the video. With such a set, I would not dare to replace the baking powder with soda.

[Scarecrow]

Scarecrow, well ... I went to the corner. I just cut a piece the color is of course valid.

[kil]

kil,

The color is finally awesome! Melted.

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

You need to bake your own, and give out a piece before eating ...

And there you look, and they will begin to refuse dinner ...

Photo.