Icelandic black bread rugbruise (yeast-free)

[Olya]

Olya,! In milk, it probably comes out more dense. And so, the bread is very good, considering that it is yeast-free

[Irsha]

Irsha, Irina, waiting for impressions Like him, with additives ...
galchonok, Check mark, thanks for bringing the pictures! Very appetizing bread

Well, what .. Ski, shovel.

And the truth is that ... Che suffer
I decided to flood a little in my recipe and show some of our places ...
For starters, facts from Wikipedia
"The first geothermal power plant in the USSR (Pauzhetskaya GeoPP) was built in Kamchatka in 1966. Based on the results of its successful operation, it was decided to continue the development of geothermal energy in the regionMutnovsky volcano) Is an active volcano in the southern part of the Kamchatka Peninsula. Located next to the Gorely volcano. Removed from Petropavlovsk-Kamchatsky 80 km to the south. The absolute height is 2322 m above sea level. "
I showed Mutnovsky volcano in the photo in the Kamchatka Territory theme
Here it occupies the entire background in the photo. And Mutnovskaya Geothermal Power Plant is located on the other side of the volcano.

"The volcano consists of several cones, merged into a single mass. The northwestern cone has modern manifestations of volcanism, which can be observed in the central crater 2 by 1.5 km in size and in the current active funnel. Basically, the activity of the volcano is expressed by fumarolic activity, with which releases enormous amounts of energy in the form of volcanic gases and many hot springs and is one of the largest geothermal deposits in the world.
Over the historical period, the volcano has erupted at least 16 times. The most powerful eruption took place in 1848. The most recent eruption occurred in 2000.
At the foot of the Skalistaya hill, which is located next to the Mutnovsky volcano, there are Dacha hot springs, which are sometimes called the "Small Valley of Geysers". In fact, this is an active fumarole field, the hot gases of which pass through the water of a cold stream, heat it up and, in some cases, create a gushing effect, which led to the emergence of the second name. There are no real geysers in this area. "

Now I will show this very "other side". Once I was at the Mutnovskaya Geothermal Power Plant and saw a fumarole field. In theory, there it was possible to bury that very saucepan with bread
They go there in serious cars (mostly)

These are

On the way, passing the Vilyuchinsky volcano (time of year - November!)


Here is the station itself - Mutnovskaya Geothermal Power Plant

Columns of hot steam

And get closer. Such power!

That fumarole field can be seen in the distance. ParIt

Get closer








You can see how he gurgles. Here is where to attach a saucepan

[Lena]

Lena, yeah ... in your beauties and latitudes there is where to turn around: thanks for the interesting story! Well, what: maybe you really will experience the authentic way of baking this bread? Perhaps you will even be a pioneer

[Inna]

Inna, anything can be ...
Only while it is being baked, I also need to lean against a warm stove somewhere ...
Better in Iceland. At least there are houses nearby

try for sure tomorrow

I'm trying.

The loaf is high, yet the whole pan of Panasik is filled with dough, the middle is not sticky, but more moist than from the edges. The seeds did not affect the taste, they just are, they are whole, not crushed, but well, they are so soft, consider them only visible.

Girls ... I didn't put salt, of course, given the larger volume, I will have to eat something salty

We will have this bread from time to time, the taste can be slightly varied, depending on what products to put and how thick the bread is to bake.

and show some of our places ...

what a beauty ... power

[Check mark]

I mixed it in a different way.

Interestingly, a different mixing method = a different result, right?

Check mark, as far as I understand, you have not tried to knead in the author's way? Or ... ?

It's interesting to try both ways and compare the result !!!

Yes, I am a business sausage, there is such a thing, I did not bake the oven, but I am interested in KAAAK !!!

By the way, Galyun, is your handsome baked in a mold? And in what ?! The material of the form is of interest ...

[Elena_Kamch]

Elena_Kamch, Lenochka, congratulations on the honorable third place in the competition

Elenochka and I CONGRATULATE! HURRAH!

[Elena]

Elena, and congratulations from me!

[Elena]

Elena,
And thanks for the story! Photo powerful ...

[Lenochka]

Lenochka, Congratulations !

Checkmark, you, as I understand it, did not try to knead in the author's way? Or ... ?

Innul, no, have not tried. I had to understand what kind of bread would turn out without yeast, because I baked similar ones before. Now I will try and as originally indicated. I used a bowl of small Redik 02 as a mold.

[$ vetLana]

$ vetLana, Svetlana,
ninza, Nina,
klavick, Olya,
M @ rtochka, Daria,
galchonok, Check mark,
girls, thank you very much!
🔗

[Irsha]

I mixed it a little differently, taking into account the need for acid.

You, as an experimenter, "approve" the presence of lim. acid? Did you dissolve it in liquid or sprinkle it over flour? And how much soda did you put down? Did you forget to write ... 2chl for your soul mate? The salt was forgotten ... and how? You planned a whole dining room, and who will lay down the first tea ... besides taste, what does its presence affect and why did you want more?
If you take only white wheat. flour / s probably nothing will work? And clarify the full timing of your process ...




Irsha, and what are the dimensions of the bowl of your panasik, since it is completely filled with this bread-cake? Diameter and height. You didn’t turn over for 7 hours at 90 ° C and then 2 hours of resting when off. powered multi?

And how much soda did you put down?

+ soda 1.5 tsp from xn

as per the recipe - 1 dessert l.
half of the recipe

+ citric acid 1 tsp from xn

the lemon loosened the dough well, it rose higher, the taste = soda is not felt at all

the lack of salt affected, of course, cut the whole loaf into small cubes, put it in steam baskets from multicooker, in bulk, dried it on the radiator, went well with the soup

full timing of your process

mixed whey, salt, lemon, honey + flour + soda

The bread was stewed for 7 hours, turned it over and for another 2 hours, turned off the multicooker, put the loaf on its side in the bowl, covered it with a towel and until morning

If you take only white wheat. flour / s probably nothing will work?

You will be a pioneer. Try leave, and then tell me whether it worked or not ..

OK got it.
I measured, 1 dec. l = 2h. l of soda about 9.5 gr. Salt (regular, coarse, stone) - 10 gr.

the size of the bowl of your panasik

height 10 cm, inner diameter approx. 18 cm

9 hours of baking bread, Panas mode 10 stewing, temperature 92 *, 7 hours + coup and another 2 hours

stood on its side in the bowl until morning - the multicooker is already turned off

[gawala]

gawala, yes, I'll try on one "white" flour. There are different ones, but wheat is recommended for us. And yeast fermentation is not useful either, I think soda bread is just right. Moreover, I read that all Irish / Icelanders use practically different flours and their combinations, although baking is traditional. high temperatures.

if you take white flour, then this not rye soda bread, and what for him - it will be baked at 100 *, in a few hours, I gave an example of a gingerbread from Tanya-Admin, baked in a slow cooker - it bakes normally

[Irina]

Irina, but without salt, it's not at all, right?
I liked its salty taste

[Irsha]

Irsha, I do not pursue authenticity, I did it earlier in the classics. I've heard a lot about the technology of cooking at low temperatures and this option is just in this new (at least for me) stream of cooking methods.
So you added tea lemons to your whey and everything is ok? And I have 1% kefir, is it more acidic than whey?
I was also embarrassed by the sweet taste and over time it became sweeter and sweeter. Perhaps I will refuse honey. Sugars should be enough after languishing. Whoever has high blood sugar (diabetes) such a cupcake is not good ... probably.

but without salt it is not at all, right?

yes ... salt is a seasoning for bread

the crackers were drying, the battery was hot, and it smelled so deliciously of rye-honey

[Palych]

Palych,

Your kefir, in my opinion, is more than enough as a source of acid.
By the way, I dug up 3 packs of caramelized starchy acid syrup in my closet. For English speakers, this is the same golden syrup.

I forgot to write - for the second Icelander I bought a fish, smoked mackerel and salted chum salmon, and so the non-salted rye went well under the fish, so that my husband and I ate almost half of the bread under the fish

I baked another version of this bread-cake in my own way and in a bread maker ... all processes)
For starters, 1/4 of the norm. And only on the most affordable premium white flour, ... then if I like it I will add all sorts of perversions: cereals, bran, raisins, seeds ...

[Palych]

Palychthen you here Irish soda bread

[Palych]

Palych, Igor, well, good bread will turn out.

[gawala]

gawala, good. All ingredients and proportions are the same. Only premium wheat flour and it went more naturally. Well, I dropped some apples. vinegar for insurance (did not find citric acid) in kefir. And I had to bake about 20 minutes longer, a little damp at the top.

Wheat flour only premium

Wow ... but it looks like rye ... Well, how does it taste?

The main thing for me is that there is no yeast, no excess acid, no heavy rye. Everything is done in one std container, hb, a long and useful baking process, no dishes for washing, clean hands, accessible products (white flour in any stall), no need to turn it over like in a multi, it interferes with it, a quick preparation process for baking.

The main thing for me is that there is no yeast, no excess acid, no heavy rye.

No, well, it's clear. You wrote about it. And how to taste? in color, well, not at all premium flour. I may have missed something. Where did you do it not HP. Well, batch in HP, and then where?

[gawala]

gawala, the taste is almost the same as the original. Well, a little sweetish, salt is normal, I don't feel soda (and this is understandable), but there is no acid either. The color is a little lighter than my first with multi, although I am definitely a little underbought, but also, especially the bottom and sides, are light chocolate. And it was necessary to make an X-shaped cut, so that it would unfold more beautifully in the process, and not by itself.

[Palych]

Palych, yeah. understandably. Thank you.

[gawala]

gawala, everything from start to finish in the bread maker! Bake in it, the lightest crust, temp. about 130 ° C, 1 hour and 40 minutes. It was necessary 2 hours for sure. Twice the "Oven" mode for 1 hour by default. According to the test, over time, the "heating after baking" mode, there should be somewhere under 80 ° C.

everything from start to finish in the bread maker!

yeah .. I see.

Yes, after the author. kneading (somewhere about 2-3 minutes interfered), I took out a paddle-paddle, there was one pin. In any case, I’m the first one who used hb as a geyser. The crust is soft and thin, I will leave it next time, I think it will not hurt to remove it. Kefir 200ml + half tsp. vinegar + 1 tsp salt + 1 tsp with large. with a slide of honey, I put 10 minutes in ... the freezer. while weighing flour, preparing hb ... 1 tsp soda poured last on the flour. Silicon spatula. did not help and so everything got mixed up well.



Flour poured 200g, as if 1: 1 planned, but it was clearly liquid and added another 55g "by eye" to the desired consistency. Although xs what it should be there !!!)), so, intuitively. The dough has risen twice during baking.
I think it's more useful to add something ... bran, oat flakes, etc. ... then the flour will go less and the structure of both the crust and crumb will be more interesting.

[Igor]

I think it's more useful to add something ... bran, oatmeal flakes, etc.

Igor, PalychThanks for experimenting!
Various additions to bread will definitely not hurt
You can also add fiber.Have you seen the topic about her? One continuous benefit

[Elena_Kamch]

Elena_Kamch, so I bought this, under n. d in the department of eco products, there are many types of them, but have not yet applied. And so yes, a little bland bread, you need to give it some kind of touch. Or add spices, coriander, cumin, malt. I read somewhere that they use balsamic in such breads. vinegar for both acidity and taste. A couple of spoons of semolina are poured ... I don't know yet what it gives in the dough. Raisins, sush. tomatoes, cheese, onions, garlic, seeds, dried fruits ...

You can do fiber yourself
Here is an invaluable experience!

1. Fiber. 2. Powder for baking. 3. Additives to tea. 4. A substitute for tea (we prepare healthy products from the cake from the juicer) (lappl1)

Personally, I really like coriander and caraway in bread.
And in pure wheat, rosemary gives an interesting note!

Coriander is good, but it would be the signature taste of Borodinsky, and caraway is not a very sharp taste for me. And many spices are not good for the gastrointestinal tract, they should be used carefully and without fanaticism. I'll try flax seeds, they are very healthy and taste good. Sem. dill like for the intestines is not bad and fragrant.

Sem. dill

Yes, dill seeds are good too. Can be whole and chopped in half. And add dried dill

but it looks like rye

soda gives this color, natural soda color + high temperature

The main thing for me is that there is no yeast, no excess acid, no heavy rye.

Igor, you are now in the wrong recipe with your white soda bread baked fast at high t... Well I gave you a link about white soda bread, Irish.

It's just that the soda confusion is about to start different cooking methods loaves. A person opens the last page in the recipe, and here they are discussing a completely different bread.




although .. if the owner of the recipe does not mind, then

[Irsha]

Irsha, I completely agree with you. He's closer to andfromRlansky. Let's consider this a variation, especially since I "notified" in advance that I would try to adapt this recipe to my own conditions. Replace hw. flour for wheat and cook in a regular bread maker.
Above, they cooked in the oven and in the oven and in the multicooker at different rates. modes and with different tricks (slightly open doors, with paper, rugs, foil, lids and without, with aode (steam) and reares in mv.), Who has what ... who has a geyser, who has Art. gas oven and open door.
Someone put handfuls of seeds, raisins, citric acid, excluded salt, added spices and malt. As if the forum - "Mcooker: best recipes" and it would be logical to try it too. It's bad that there is no tech. the ability to flexibly adjust the baking temperature, but also min. at 120 ° C does not differ much from 110, which at the beginning, and who at the end of the process uses both the author and others. The cooking time has been shortened, although the taste is generally the same.

[Igor]

We will consider this a variation, especially since I "notified" in advance that I would try to adapt this recipe to my own conditions

Igor, duck don't need to adapt this bread to suit your tastes, there is already a ready-made and also not invented yesterday recipe for soda white bread baked at the usual high t /

And the addition of seeds and herbs to Icelandic geyser bread does not change its essence, which distinguishes it from other breads - this is rye bread, very long baked at low t.

By the way, no one specifically ruled out salt, was it nonsense?

And the fact that this is a forum is also good - there are a lot of recipes for all tastes, there is no point in redoing

And the fact that this is a forum is also good - there are a lot of recipes for all tastes, there is no point in redoing

That's for sure! Any recipe can be found
This bread will no longer be black without rye flour

[Irsha]

Irsha,

Quote: Palych from Yesterday at 10:58
If you take only white wheat. flour / s probably nothing will work?
You will be a pioneer. Try leave, and then tell me whether it worked or not ..

He said - did. I wrote the result. There were questions - he answered.
Irish - that's not it either.It is baked at a really high temperature, 220-240 ° C at the beginning, and this one is twice as low. I agree with flour, although reading the historical information, they baked it on what was white and black flour and the hostesses shoved everything that was available into it.
Okay, Irish, although DOS. the purpose was to find out / find out if the oven and ch. knead such soda breads in a bread maker using its std. functions .... and as it is now called - the tenth thing.



"Discoverer"))), yeah, right now they will also beat you.

Discoverer "))), yeah, right now they will also beat.

No, we are peaceful girls ..

[Palych]

Palych, Igor, work out your bread and put it in a separate recipe so that you don't get lost in this topic

work out your bread and lay out a separate recipe

A sensible offer.