Icelandic black bread rugbruise (yeast-free)

[Crochet]

Crochet,

[Elena_Kamch]

Elena_Kamch, Such delicious bread. He's gone, just finished. I had to do more. I guess I'll put half a portion today. Thank you!

Within a day, this loaf is tastier.
Probably, honey also works, honey and gingerbread cookies do not lose their taste for a long time, and almost do not stale.

[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 with 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.

Nata, I do not argue. And I wouldn't risk it either. It's just that acid is not the only factor that neutralizes soda. Try so much soda in a honey-sour cream cake to bake it, let it bake for an hour and a half ... Therefore, another factor influences - prolonged exposure to temperature. And so yes, if Icelanders bake with milk (and even with sour milk), then they use "golden syrup", which is light syrup or invert syrup - they also have an acidic reaction.

[Olya]

Such delicious bread. He's gone, just finished. I should have done more

Olya, I am glad that I liked the bread!
And it doesn't take long to knead. I also appreciated it in him

Photo

Thank you!
Pretty boy!

color of course valid

kil, Irinahow delicious!

do they bury the pots with plastic wrap?

Irina, I realized that yes, well-wrapped foil is buried. We must somehow protect bread from the external environment

It's just that acid is not the only factor that neutralizes soda. Try so much soda in a honey-sour cream cake to bake it, let it bake for an hour and a half ... Therefore, another factor influences - prolonged exposure to temperature. And so yes, if Icelanders bake with milk (and even with sour milk), then they use "golden syrup", which is light syrup or invert syrup - they also have an acidic reaction.

these correct words should be included in the recipe, or at least immediately under the recipe.

Because they have already said quite a few pages, argued a little, not everything worked out right away, but the essence of the ingredients is just this - there must be acid.

Elena, thanks for the recipe! The whole family loved it!
I baked in Shteba, the first 5h 30m at 93 and another hour at 118g.

The bread came out rather flat, I think the mistake is that I strenuously extinguished the soda in kefir. Next time I will mix soda with flour and only then with kefir.
But the holes were all the same on the bread and did not stick to the knife. And the taste, it is impossible to describe, is some kind of magical ((
I liked it very much!

[Irina]

Irina, so good to hear!
I am very glad that I liked the recipe!
I baked the second time, we also like the taste

put the correct words into the recipe, or at least immediately under the recipe.

Irina, I can no longer edit.
Tatiana-Admin ask

[Lenochka]

Oven 4 hours

Lenochka, the baking time is indicated for a full portion of the dough, I'm embarrassed to ask, but isn't it necessary to shorten the time for a reduced portion? Or am I missing something ...

[Crochet]

Crochet, Inna, there is no big difference, what portion, what half. Half a portion will definitely not be baked in two hours

[Lenochka]

Lenochka, the baking time is indicated for a full portion of the dough, I'm embarrassed to ask, but isn't it necessary to shorten the time for a reduced portion? Or am I missing something ...

In general, this bread is baked for 24 hours. You were already allowed 4 hours. Stop being boring!

My handsome chubby:



For myself, I called him bakery. This is exactly the association that the smell of baking has inspired. Tomorrow I'll cut it and try. Baked for 6 hours at 90g. and 50 min. for 100g. in a multicooker-baby Philips 3060. After the end of baking, the temperature inside the bread is 98 gr.



This is half a portion.

Tatiana-Admin ask

[Irisha]

no big difference, what portion, what half

Irisha, but there is a difference between a whole portion and a fourth portion of a portion ... well, or I don't know anything about it ...

You were already allowed 4 hours. Stop being boring!

I will bake for 24 hours !!! And the point !!!

Am I a bore in the end or where?

[Inna]

Inna, according to the temperature regime, it is rather not baked, but cooked, so it will definitely not burn

[Svetlana]

Svetlana, really handsome!

Svetlana, the bread is handsome! Do not take your eyes off.

[$ vetLana]

$ vetLana, Sveta, good!

[SoNika]

SoNika, ninza, Thank you. This is Filya who bakes so well. Ira in Fila also turned out to be handsome.

Icelandic black bread rugbruise (without yeast) # 123




Jiri, Ira

[Innul]

the baking time is indicated for a full portion of dough, I am embarrassed to ask, but is it not necessary to shorten the time for a reduced portion

Innul, I would already say that this is the minimum time for baking just for a thin layer of dough
I made half a portion and a thicker layer and baked for 6 hours. It turned out sticky, like in the video.
You need to focus on your cartoon oven and oven to a satisfying appearance. Something like this Girls increase the baking time and I agree with that

.

Luda, how fast you are!
I fixed it right away
I just opened my eyes, earlier in the morning with us

Well, that's what happened, I removed the fix

Conducted an experiment.
I decided to bake it in a ceramic form (diameter 16 cm) and cover it with foil (so that the bread is baked according to conditions closer to the original).
As I already wrote, my scales broke and measured it with a measuring cup and spoons.
The dough was kneaded with whey. I did half the portion. Whole grain rye flour is almost over, so it turned out 1/3 whole grain, the rest 2/3 peeled rye. Honey took 4 dessert spoons.
And this time my dough turned out to be thinner (either the measuring cup is to blame, or whey, or flour ...)


This is how the dough looked in the mold before baking. The dough layer turned out to be thicker than last time (see 5 somewhere). I closed the form tightly with foil, wrapped it and pressed it on all sides. I put it in a cold oven. I set the temperature to 120 degrees and after an hour switched to 100 degrees


After 4.5 hours, I opened the foil and saw that the dough had risen to the very top (at least 3 cm had grown). Last time I did not have such a rise. The skewer for checking readiness was all in the dough, I covered the form with foil and set it to bake. Baked for 6 hours as a result! Then she turned off the oven and for another half hour the bread stood in the oven in a form under the foil. Got it and he was like that. Next time I'll try to bake it all night. I don't like the stickiness a little.


It was already nightfall by that time and I left the bread in the form until morning, turning it upside down on a towel.
I cut it the next day. This bread looks very similar to the one shown in the first video of the tall Viking. It's sticky! And very soft. Like a muffin bread. My husband liked this much more.


This bread and a red fish are just made for each other! This is delicious! It's hard to stop!
But this is bread for everybody! Not at all like any that I baked before
And as they say ... taste and color ... all markers are different

[Lena]

Lena, that's how good it is that we now "from the first person" know in comparison what the bread will be as a result of both methods of baking.
Interestingly, you can get two different breads. I haven’t baked in the "open" way yet and even thought that the second time I would bake in the same way. Unusual, "spesfissky"). It goes well with fish, for sure, and with oil. In short, a sandwich option. There is stickiness only to the knife: at least native teeth do not feel it). And even then, over time, it sticks to the knife less. But it is not plasticine, for sure. Well loosened (of course!) I hate failed plasticine cupcakes and don’t give anyone anything to eat: they’ll go straight to dry bread.
It is clear that the Icelanders at one time did not have it for the sake of taste, but as a simple and economical option adapted to the environment, they dug up one bread for breakfast, and immediately buried another)
Over the whole night of baking in a closed form, I do not think that the bread will become drier: the stickiness will not go anywhere. I will try and bake in the usual way.

I dug up one bread for breakfast, and immediately buried the other)

* JOKINGLY * exactly!

Over the whole night of baking in a closed form, I do not think that the bread will become drier: the stickiness will not go anywhere

Maybe midnight closed, try midnight open ...

Today I tried a bakery. The crumb is not sticky. Taste: VERY salty for me, with a little soda. For me, I definitely need to change the ratio of salt and honey. The experience is interesting. Lena, thank you.
My cutter:


Baked with rye flour and pounds c. from. with bran, with homemade yogurt from the refrigerator. 6 hours for 90 g and 50min. for 100 rubles.

[Svetlana]

Maybe midnight closed, try midnight open ...

Considering that we won't have to dig it out, we can try it. But it won't dry out after midnight?

The crumb is not sticky.

Svetlanadoesn't even stick to a knife? Nice cut!

VERY salty for me,

A new twist of the plot And I do not like fresh-sweetish. But that this is not my taste - I have already understood, but it is still interesting to follow the experiments.

Svetlana, does she even stick to a knife?

Doesn't stick. The crust is thick, only with a bread knife can you cut it normally (the bread lay on the wire rack overnight).

[$ vetLana]

$ vetLana, Sveta, your crumb turned out better than mine in the film. But I really put 1 teaspoon of soda under the cut

[Jiri]

Jiri, Ira, I think you turned out better. I, if I repeat, then put 1 tsp. soda and 1 tsp. l. salt.

The second test of the pen. The husband finished the last bite of the first one and asked to bake some more.

Half portion. Baked in MV again. Serum. 10 grams of baking soda, a teaspoon of salt. Not a drop of soda is heard in the finished product.
4 hours at 100 ° C, next time I think to do 90 or 95 and longer. And then the bottom of the bakery is dense, it probably got baked.
An interesting recipe for sure!

[$ vetLana]

$ vetLana, great holes. I was not very salty. Perhaps you need rock salt, it is less salty, since it is more voluminous.

[kil]

kil, Ira, but it is very possible that you are right about salt. I usually put a large seafood in my bread. And here I put the pink one (I ground it myself in the mill - that's why the grinding is fine). I was afraid that the large one would not dissolve.

[$ vetLana]

$ vetLana, Svetlana, what notable holes! Beautiful!
Mine has no crust at all, very soft.
And on the salt, yes, salty.
Everyone does it differently



M @ rtochka, Daria, what a handsome!
And the bottom turned out to be solid, right?

Not so hard. Dense. In general, if you do not look, then imperceptibly
But I want uniform porosity

But I want uniform porosity

This time I got it evenly soft and without a crust. Maybe ceramics still have this effect

[Inverted]

Inverted (glucose) syrup in 10 minutes for this bread, syrup from Irina, quick

[Irina]

Irina, our thoughts merged together Only today I cooked it and thought about it

[Lenusik]

I just cooked it today

Lenusik, rugbruise on invert syrup you are planning, right ?!

It is very interesting to compare breads with honey and syrup !!!

[Crochet]

Crochet, someone's you are comparing everything, did you bake it already or not?

did you bake it or not?

I’m waiting for the perfect formula to come out ...

I’m waiting for the perfect formula to come out ...

: lol: business sausage! And how can you help ... In finding the very formula
If everything grows together and the stars stand up, then next time I will bake on glucose. I'm just suffering now ... whether to cover it with foil or not

I'm just suffering now ... whether to cover it with foil or not

Why are you suffering? the easiest for you. You have heaps of volcanoes there, any ... I found an inoperative one, did as the Icelandic brothers do, buried it, dug it out, showed it. We all choked on envy ..

buried, unearthed,

Yeah, under 10 meter snow

Yeah, under 10 meter snow

Well, what .. Ski, shovel.

Well lana, to the Valley of Geysers then. there is probably no 10m. snow .. We should be warm ..

rugbruise on invert syrup you are planning

judging by how Natasha-Chuchelka translated the Icelandic video - this syrup itself belongs here

My second bread is in Panas at 10, at 17 o'clock I will look at it - at 10 in the morning I put it on. Kneading a little differently, by eye, already the First bread - half of Lenin's portion - ate with her husband, the normal went. Let's try the second one with a red fish.




Now I measured t - the bread has risen to the top of the bowl - 92 * my Panas10 gives out on "stewing", while the thermometer probe comes out with a little dough stuck to it, although it has already begun to move away from the walls of the bowl. Let it still stand, I want the probe not to get dirty, maybe it will be so for another hour.



I mixed it a little differently, taking into account the need for acid. For interest, I added sunflower seeds.

+ a handful of peeled seeds
+ serum 400 ml
+ old, crystallized, honey a tablespoon with top
+ salt table l
+ citric acid 1 tsp from xn

Mixed until all components were dissolved. It is also useful for seeds to lie in liquid before kneading, they will be tastier in baked goods.

Baking rye flour and whole grain spelled flour from Garnets + soda 1.5 tsp. from xn




after 7 hours of standing on "stewing" - the bowl is full - the bread has moved away from the walls, inside is 92 *, there is not much stickiness inside, I turned the loaf over, the bottom and walls are still well baked compared to the top, I put it for another 2 hours, here at 7 pm it will turn off, I think that everything, let it lie until the morning, "ripens".

Conclusion: With the addition of citric acid to the loaf above, the dough rose to the entire bowl. What is inside - I'll see tomorrow.



a couple of hours after turning off, she took out a loaf from the multicooker, heavy, hot, not sticky on top, cut off the top - it does not stick to the knife at all, the porosity is good, does not crumble, springs a little, does not smell like soda, the color is lighter than the previous one, without adding lemon, looks like tea lightens when lemon is added

try tomorrow for sure, let the plover ripen

[Lenochka]

Lenochka, and I am with bread. Baked from a quarter of the norm in the oven. I put it in preheated and baked at 100 degrees, did not cover it with foil. The crust turned out wonderful, however, like the taste, and the crumb itself is lush, not wet, with small holes. I mixed it in a different way. Soda (1 tsp) was added to kefir, thus extinguishing it, then honey. Then flour and 0.5 tsp. salt. As a result, a very balanced taste - no soda is felt, salt is just right. In general, we liked the bread, I will repeat and bake it with just such small loaves, but in two forms at once. Thank you for an interesting recipe for delicious bread!

[galchonok]

galchonokwhat a beautiful bread! Such a crumb, crust, color ... mmmm. This bread has settled with me forever. Easy to bake.I need to try it on kefir, otherwise I baked everything on milk.