Icelandic black bread rugbruise (yeast-free)

although DOS. the purpose was to find out / find out if the oven and ch. knead such soda breads in a breadmaker,

Igor, even at the beginning of this recipe there was already - soda bread is kneaded quickly and baked immediately. So that the gas bubbles formed during the reaction of soda and acid do not evaporate.

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

Nobody wants to beat you, I offered you the Irish recipe quite peacefully and with a desire to help just choose exactly white soda bread, as you want.

work out your bread and lay out a separate recipe

work out your bread and lay out a separate recipe

I support
Let there be more good and different recipes!

[Irsha]

I'm still young for my recipes and individual topics. Probably "everything was invented before us" and somewhere there is "the same" to which I will come in the end. But for this you need to live with yours in cooking, more information will come across, something similar, experience, time ...
I read Irish soda recipes with one eye. Here in them, as a rule, a mixture of flours starting from 50/50 rye + different wallpaper, seeded, whole ... then everything is mixed exclusively in a separate container and it is desirable to have mixers, etc. dough machines. They also bake, as a rule, in the oven and in a subpopulation, not even in shape. As I understand it, the dough is quite liquid in structure and a larger area is needed to evaporate moisture during baking. Plus the temperature regime is high, immediately under 240, then they are baked down below, from 190 ° That is, no process is involved in the HP. And I don't like this.
Share links to the bike that I have invented .. you advise me to modify it and in the end I will come to it, you are a guru.



Irsha, I followed your link yesterday ... well, there are also two types of flour, rolled oats and butter (with additional elements that are not here), five messages last 2007, so it did not go to the masses, there are also upgrades of this recipe from another girl , added a bunch of differences: two types of oils, bran (fried), sesame seeds, seeds, dried fruits, honey nuts, etc. ... in general, this is not the main thing at the moment. The main thing is that everything is done by hand again, in bowls, bowls and cooked on the hearth in the oven.
I need a recipe in a bread maker! And then we'll figure it out with different spices.
Do you have such a link?

I did a random experiment: I kneaded the dough and found that the whole wheat flour ran out. Knead half the portion. And I added 100 g of premium wheat flour, the rest is rye flour. And I replaced half of the honey with invert syrup.
Baked in a baking form (the height of the dough was 7-8 cm) for 4 hours under foil, then another hour without foil.
Here is the result. The bread rose well and was almost not sticky. The color is lighter than on whole grain flour.


But I'm not happy with the taste. I realized that I like the honey aroma.
Next time I'll bake it without premium flour.

[Lenochka]

Conducted an experiment

Thanks for sharing Lenochka !!!

and was almost not sticky.

Lena, maybe a little time? the height of the dough is no longer flat. Well, my second bread, too, was 9 cm in a Panas 10 bowl, baked in 9 hours, without stickiness.

Something came to my mind - how many cm is the height of the dough = how many hours and bake. Approximately, of course. Well, the steeper the dough is mixed, the sooner it will bake.

................
yeah ... after all, the medok rules

Ira, the bread is baked. Stood up and is not sticky at all. Yes, and I bought the scales, weighed everything and the dough was thick again
But with premium flour I don't have the same taste and that's it. I even do not know why

and the dough was thick again

so you can vary the thickness of the dough, I liked the steeper kneading, and yes - it is coarse flour that tastes better for this long bread

I liked such long-term baking - like stewed or boiled porridge - there is also a difference in taste

Probably, Icelandic housewives came up with such baking-languor just for coarse flour, just for natural, free. heating sources

[Irisha]

how many cm is the height of the dough = as many hours and bake.

Interesting ...

Well it is necessary to think of such a thing !!!

Irisha, and where did this come from for you ?!

I would not have thought of it ... probably ...

where did it come from

I read the posts, it's interesting, but people started to bake with flat cakes and 4-5 hours are enough, and I started just with a loaf, in a panasik bowl, and now - more time is needed

Something came to my mind - how many cm is the height of the dough = so many hours and bake

By the way, good idea

Probably, Icelandic housewives came up with such baking-languor just for coarse flour, just for natural, free. heating sources

And they had where to go Only sources around
But I also liked it Put it in the oven and sleep-rest It is necessary to add to a lazy topic, at least body movements

Even the most backward segments of the population (c) have already put on jeans ... Well, finally, I bake rugbruys too !!!

Such a dome was formed !!!

I bake in mode top-bottom + convection, at 80 gr. ...

So as not to run twice, I bake a full portion at once ...

All strictly according to the recipe, with one small exception, the amount of salt was halved, 14 grams. for a full serving instead of 28 grams. put ...

In general, I'm waiting ...

[Crochet]

Crochet, are you baking a cake or a loaf?

[Irish]

Loaf, Irish ...

we wait

my second, not salty, plover is excellent and went for dogs - especially a little trying, half a year to a guy. ryanukha by the way

we wait

I think it will take a long time to wait ...

After 6 hours of baking, the temperature inside the loaf is 90 g. ... The truth and the height of the loaf, hoo ... I am stupid, I had to divide it into two forms, I would have baked it faster) ...

[80]

I bake in the top-bottom + convection mode, with 80 gr. ...

After 6 hours of baking, the temperature inside the loaf 90 gr. ...

STE how?

I bake in the top-bottom + convection mode, at 80 gr.

Innul, why such a regime?
A loaf will, indeed, take a long time to bake, plus a full portion ..
I'm worried about how it will turn out ...

[Dashun]

STE how?

Dashun, when baking with convection, the temperature is set to 20 grams. less than recommended in the recipe.

The temperature inside the loaf after 6 hours of baking reached 90 degrees. ...

Something i'm going through

Away with worries, the bread is baked, cooling down, the details are now tomorrow ...

P.S. Well, here we have tomorrow ...

In the morning I began to regale my family with rugbruise, they liked it !!!

I reminded both my husband and mother from afar ...

They do not agree to exchange their native bread for Icelandic, but sometimes eat a piece of another as a delicacy and variety for, both never mind ...

Lenochka, low bow for your work and thank you very much from all my family !!!

Where and when would my rugbruise eaters try, if not you ..

If I decide to bake again, I will make the breads low), otherwise this time I cudgel gave a blunder, of course ...

Bread 10-11 cm high. and we can all 12 baked for 11 hours, as I wrote above), at 80 *, in the mode top-bottom + convection.

And yes), after cutting half of the loaf into portioned slices, I nevertheless decided to send it to the freezer.

Considering that the family will eat rugbruise as a delicacy, a whole loaf is sooooo much, whatever one may say ...

I will try that's right with all my might)) bring photo ...

Away from worries, the bread is baked, it is cooling down, the details are already tomorrow

: girl_claping: cheers!
I will wait tomorrow
We have it, however, has already come

Very interesting! I will buy c / z flour and bake. I have a question: if with convection what temperature is 100 or less?

Listen, and if it's authentic, that is, the dough in a saucepan / pot, close (you can wrap it in a film), pour water slowly and on high mode (they almost boil for me). Or it has already been suggested / discussed. And I invented a bicycle?))) And I probably will try! I have a big slow one. 6 liters, I'll adapt something, it's interesting!)))

[Scarecrow]

Scarecrow, this is classic. water bath). I so wanted to make a multicooker in a bowl. Now, if instead of water something is loose ... salt, sand, expanded clay, pebbles, volcanic. ash, etc.))

if with convection what temperature is 100 or less?

when baking with convection, the temperature is set to 20 grams. less than recommended in the recipe

I baked at 80 *.

[Scarecrow]

Scarecrow, this is classic. water bath). I so wanted to make a multicooker in a bowl. Now, if instead of water something is loose ... salt, sand, expanded clay, pebbles, volcanic. ash, etc.))

There water gurgles near the pan in all videos, dirty goo, that is, first of all, water is still there)). In one video, there is generally a sea shore: a source right in the sand on the shore. Therefore, we are talking about 100 degrees everywhere - the boiling point of water.

[Scarecrow]

Scarecrow, then no question at all, for the authenticity of the salty bath. I remember that I also found the form, ekpropeiroaal a large tin can from under cereals with a tight lid, I wanted to, but did not find a form for pasches, it would have just been in it. And they have different sizes.

[Crochet]

Crochet,

Well, where is your bread? Pinched it?

Where is your bread? Pinched it?

Oh Hossss, I thought everyone had already forgotten ...

Oh Hossss, I thought everyone had already forgotten ...

Hykh, I made fun! Here even readers remember, and even more so the writers. So you won't get away

[Crochet]

Crochet, Thank you, Inna!

I thought everyone had already forgotten

You are wrong. We wait

Today I made the next version 3.0, with all sorts of spices. 1/4 of max. in a bread maker. For wheat. wholegrain.

[Florichka]

Well, here we have tomorrow

Oh, I almost missed

Do not agree to exchange their native bread for Icelandic

Here we are too! They are completely different, these breads. This one looks like a gingerbread, yes. And the most delicious combination: rugbraze and lightly salted fish

If I decide to bake again, I will make the breads low

The shorter one turns out to be more bread-like, not of the rug type, although my husband liked it more with the rug.
Innul, thanks for such experiments and a detailed description.

I will buy c / z flour and bake. I have a question: if with convection what temperature is 100 or less?

Florichka, Irina, connect!
Why is there convection only here? Initially, this bread was baked in a sealed container ...

and if it is authentic, that is, the dough in a saucepan / pot, close it (you can also wrap it in a film), pour water slowly and on high mode (they almost boil for me)

Scarecrow, Nata, make a half portion for a test Nobody has tried it yet

Today I made the next version 3.0

Palych, Igorwhole on whole grain? And how did you try?

Bread with a height of 10-11 cm.and we can bake all 12 for 11 hours.

how many cm is the height of the dough = as many hours and bake.

[Irina]

Irina,

[Irsha]

the most delicious combination: rugbraze and lightly salted fish

Husband, for lack of stamp fish Wrote in simple rolled with jelly ...

They are completely different, these breads

Irsha, I remembered you, yeah ...

By the way, in the evening, bread seemed even tastier to my eaters ...

Infused ...

in the absence of a stamped fish

Well, next time you need to prepare more thoroughly Maybe you won't have to freeze anything

[Elena_Kamch]

Elena_Kamchwhile the trend is positive, with each new bread it is more and more like it, better, tastier. On c. h. wheaten 1: 1 proportions of flour and kefir.With spices, I went too far, put everything I found in the box (Provencal and Italian herbs, cinnamon, coriander, spices, parsley root, etc.) I threw right into the measured 200 ml. cold kefir, there and salt and honey in the tea room .... Baked for 2 hours + 30-40 minutes set aside on heating. The crust was thinner and more durable, the crumb was elastic. In general, now it looks like bread, not a cupcake. Top with cracks, "repank".

(Provencal and Italian herbs, cinnamon, coriander, spices, parsley root, etc.)

Somehow yes ... Too many different

Baked for 2 hours

And baked? Was there a thin layer?

towards evening, bread seemed even tastier to my eaters ...

Infused

We thought so too

[Elena_Kamch]

I read 20 pages of your rave reviews and also decided to bake such bread. I made half of the portion on kefir and maple syrup (I've been bored for a long time, I don't know where to attach it). I also added a tablespoon of dark malt to the dough, for me rye bread without malt is not real. 1/3 less salt, soda by prescription (per 1/2 serving). Here is the dough.

I put it in shape. Workpiece height - 4 cm.

Covered with foil, put in the oven for 8 hours, 85 degrees. Then I removed the foil and increased the temperature in the oven to 120 degrees. Half an hour later, the temperature inside the bread reached 90 degrees and I found the bread ready. The height of the bread is 6 cm.


Here's a cut:

Everything seems to be good on the outside. But the bread came out with a very unpleasant smell and taste. I don't even understand what it is. It looks like soda stinks a lot. Or maybe my whole wheat flour was old. But rather soda. But I already baked on this soda, everything was OK ...
Yes, it does taste like a salty muffin. Never bread. In general, we did not like it, probably, the birds will go ...
I only ask you Elena_Kamch, Elenaand everyone who liked this bread - please don't get angry! I do not want to offend anyone, I just warn you that the taste and smell are very specific, so that those who have not yet baked are ready for it! Maybe honey will brighten up this taste or my soda was too thermonuclear, but still this product is completely different from the usual bread. With a fish it is good, it interrupts the taste ...
Elena, thank you very much for the recipe! In any case, baking such bread is a new and interesting experience for me!

[Svetlana]

Svetlana, my bread also had a strong feeling of soda at first, but on the 3rd day the smell and taste of soda did not remain at all in the bread, the bread changed a lot. Maybe you can try it in a couple of days.

[SvetaI]

SvetaI, but I've read a lot of similar soda breads and analyzed their recipes. For example, for soda .... for half the rate, you usually need 1 teaspoon of soda, no more (Irish), but here comes two (1 dec. L). I am 1/4 serving, where 200ml. kefir I add half a table of apples. vinegar. For me, it is better to have a slight sour taste than the taste of unprocessed soda. But in practice it is not.

[Waist]

Maybe you can try it in a couple of days.

Waist, and how did you store it? My bag has already started to grow moldy. He baked on the night from Saturday to Sunday, and today is only Tuesday - three days have passed. The smell may have become smaller, but not much.

for a half rate, you usually need 1 teaspoon of soda, no more (Irish), but here there are two (1 dec. l).

I also measured in teaspoons, and now I doubted something - maybe I put three spoons instead of two? Then it’s not surprising that my not quite edible came out. We'll have to repeat it all the same for the purity of the experiment.

[SvetaI]

SvetaI, Light, well, you understand chemistry! It's somehow intuitive well, don't talk, in fact! you need to focus on how acidic sour milk is used. Maybe put a little less baking soda and try the dough? Then add, if what?
IMHO, before baking, a slight smell / taste of soda is acceptable - it is partially neutralized during baking, partially destroyed by high temperature.

My kefir was rather sour, I hoped for it.Apparently, it was still necessary to put honey, there is also a lot of acids. And the temperature, I'm afraid, turned out to be too low for the decomposition of soda.
I bake gingerbreads in soda, they never smelled like soda. And there is only honey for acid, but the baking temperature is higher.
In general, I will rest a little and repeat.

Seems like 98 ° should be in a loaf?

For bread at least 95, but it's a cake. I don’t know about the cupcake. Usually we are talking about a dry torch. After eight hours of baking, the crumb temperature was 80 degrees and the stick came out dry. But I decided to still warm it up, however, it did not really help

Yes, I've already read it, in bread makers the temperature inside the loaf reaches 98 °. And so the readiness is indicated where in the range of 93-96 ° C, where 94-96 ° C.
Well, yes, the cupcakes are so checked, "splinter".

Do you think there is a difference between cupcake or bread?

And who knows ... I'll bake a cake - try it on.

Well, he might taste like a cupcake. But I looked - nevertheless, according to the GOST definition, the muffins should contain flour, sugar, fat and egg products. Sugar not less than 9%, fat not less than 5%.

And who knows ... I'll bake a cake - try it on.

Option!