Icelandic black bread rugbruise (yeast-free)

[Galina]

Good as, Galina, came and suggested!
Tell me later, girls, how do you like baking without a mold.
I baked in a bakery.

I will measure the diameter, write

Measured. 16 cm shape in diameter (round took). Small bun made with 1/4 ingredients

This bread is nothing like. Not a cupcake, not bread, not a flat cake .... With red fish, butter, smoked meat .. with pickled cucumber .. in general, I liked the bread.
Elena, thank you!

[Galina]

Galina, you pour balm on my soul all day!
I'm glad I liked the bread! Looks like nothing - I support
It's delicious with butter, caviar, and fish ..

you pour balm on your soul all day!

Well, I said that today is Kamchatka Day.

with caviar,

This is the tension here. only trout, but she's so jumpy .. jumping on bread like a flea ..

[Galina]

Galina, we have delicious caviar, if we go to Austria
Some kind of trout fetch, since the caviar is

if we are going to Austria

No more than 400g. Customs does not give the go-ahead.

[Elena_Kamch]

Elena_Kamch, Lena, thanks for the interesting bread recipe, baked a quarter of the food for a test. interesting taste, very well suited to the smoked goose, baked in the oven, there the temperature does not rise above 110 *, put the bread on, set the timer and went home and forgot safely, thanks to my husband - he asked why we smell so delicious in the house, the smell of the holiday. I will definitely repeat it in winter

[Elena]

I see many people bake bread
I was in a hurry to take a photo (, cut a warm one:

I baked half the norm in MV, 110 hour, then 100. I added a little coriander. The dough was not steep. But I have serum, both CZ flour. Soda 10 gr, salt a teaspoon.
The halls throughout the apartment spread delicious! Unusual. He reminded me of cakes, some Scandinavian, also from our forum, rye.
And I liked the bread. I ate a hump. Sometimes you can bake, very soft, delicate, moist. Probably because of the CF, the oven is drier, I think.
Elena, Thank you!!

[Oktyabrinka]

Oktyabrinka, Tatyana, Thank you! I'm glad I liked the bread! I also admired the smell

The halls throughout the apartment spread delicious!

Daria, I completely agree! Thank you for such a beautiful cut. Very appetizing!

[M @ rtochka]

M @ rtochka, I baked in mv the usual shivers. bread, one of the features is that it needs to be turned over, the top is completely white. And what about this? Is the top baked? Has it hardened? Didn't you turn it over? Came out easy? How did you lubricate the bowl? And baked for only 4 hours?

[Igor]

Igor, here the dough is of such a color that the roof cannot be white)
The top was baked, but when I opened it, the view was damp. But only a view! If you touch it with your finger, the roof is solid. The bread was already baked. But I turned it over, left it at 100 ° C for another 15 minutes.
It came out easily, greased the bowl.
By the way, for some reason I thought I had to bake for 3 hours. In general, I got somewhere 3.5. Considering these 15 minutes after the coup.
The products are simple, no hassle), try to bake an incomplete portion

[M @ rtochka]

M @ rtochka, she is already ripe)). The bad thing is that in the MV you have to turn it over, and the little thing is related. thin and as long as it pops out from the height of the bowl ... The diameter of the bowl is 22 cm and if you make a quarter of the norm, then there will be a pancake with a finger thick, which is not good. Optimally, as I understand it, its height should be 4-5 cm.?
In general, I'll try. There is no bran in hw either. I will add peeled farms. rye malt. This is, in fact, the flour with sprouts and the color and smell and coarse fibers - bran.

[gr]

Here is a cut of my bread



The dough was laid in a layer of 3-4 cm, after baking in the thickest place (in the middle) it turned out 6 cm.
Glass mold 22 cm in diameter.
Baked half the norm

125 gr wheat flour
200 gr rye flour
400 gr curdled milk
1 tbsp honey (25 gr)
2 tsp salt (= 1 dessert)
2 tsp baking soda (1 dessert)

I used curdled milk.
Convection oven at high temperature
In general, according to the changed technology, I succeeded, therefore - it turned out, what happened, a variation on the theme

On taste and smell: Considering all the nuances of my baking, my bread turned out to be something in between ... The smell and texture are not like a classic soda, but there are notes of soda bread. It is salty, and the salt interrupts / masks the taste of soda, although I still feel the soda, since I have a special relationship with it, this is individual.

the volume of water in the recipe is more than all the flour + syrup, and isn't the dough runny? And write "thick dough" .. where is a typo?

Water, milk, yogurt, kefir - these are all liquids of different density and the dough turns out to be of different density with the same volume of added liquid. And also with different textures and different shades of taste.

What kind of smell is there that everyone likes, but no one can describe it?

What kind of smell is there,

Rye smell.

[22cm]

The diameter of my bowl 22cm and if you make a quarter of the norm, then there will be a pancake with a finger thick, which is not good. Optimally, as I understand it, its height should be 4-5 cm.?

Make half the norm, my bread will be exactly half the norm and a diameter of 22 cm.

Rye smell.

For me, the rye smell is the smell of sourness and malt. But everyone writes that it is not him.

[Anna]

Anna, no, my version does not smell sour and does not taste. But I got bread in violation of baking technology

does not smell sour and does not taste.

Well, here I am about it))) In short - a mysterious smell)))

sour and malt smell

The smell of rye flour .. But not rye bread with yeast.

The smell of rye flour ..

She went and sniffed. I didn’t understand anything. I did not feel delight))) Karoch, until you bake and smell it yourself - it's difficult to formulate)))
I have some kind of fear (most likely unreasonable) about rye bread with soda. I like very sour rye, as in Soviet times there was a brick for 12 kopecks. Even with yeast, without the use of leaven, you cannot get it. And without yeast, with soda - there's nothing to expect. That's why I got so attached)))

[An]

What kind of smell is there

An, I suspect that this is the smell of whole wheat flour to a greater extent, and it is in the finished product.

I like very sour rye ...... You can't get it with yeast, without the use of sourdough. And without yeast, with soda - there's nothing to expect.

yes, this bread will definitely not be like that. Whole wheat flour will still give a little sweetness and light aroma.

[Anna]

I went and smelled

Anna, my bread smelled like honey + rye flour, but not the smell of bread, my husband thought for some reason about gingerbread.

Whole wheat flour will still give a little sweetness and light flavor.

but not the smell of bread, the husband thought for some reason about gingerbread.

Now something intelligible is emerging, thanks)))

fear (unfounded, most likely) of rye bread with soda.

I have a baking powder ..
In general, this bread is good for a snack, that is, with meat slices, with pickled vegetables, pepper, for example, jerky ... just ate. Cured meat and pickled peppers. Everything is very out of place, harmoniously so to speak. It should be better, but nakoy!

[Waist]

Waist, so I will ... I bought 1% kefir, the most that was not greasy, I intuitively think that there should be some kind of acid in the dough that would quench the soda and the resulting gas raised the dough. I will add it gradually to the desired consistency (but I still don't understand what it should be like, like a dense semolina porridge?).Knead with a spoon / spatula? Can't you get your hands into it? Or is it better to mix everything in a bucket of a bread machine? Will I just get it out of there?) Or immediately in the multicooker bowl?

Knead with a spoon / spatula? Can't you get your hands into it? Or is it better to mix everything in a bucket of a bread machine? Will I just get it out of there?) Or immediately in the multicooker bowl?

I don't know about the multicooker bowl, but you definitely shouldn't stick in the HP, there is nothing to knead.
You just need to mix well until smooth - and that's it! The tool must be strong, I used a spoon to knead, but in the end I wanted something bigger, just for convenience. I have a silicone spatula that is suitable, it is both firm and larger than a regular spoon.

[Waist]

Waist, late ... already in hb

[Anna]

Anh, I suspect that to a greater extent, whole-grain wheat flour smells like that, and it is in the finished product.

yes, Galya, very close.
AnnaThis bread is not at all like your favorite sour rye, not at all.

[Palych]

Palych, what kind of cartoon do you have? At what temperatures will you bake?

Thalia, it's late ... already in the hb

Sori. Well, now look inside, you need to help stir in all the flour with a silicone spatula until smooth. And then use a spatula to help pulling the dough out of the bucket, I had it sticky.

[$ vetLana]

$ vetLana, Phillips, in multi-cook mode, recorded two processes. The first is 1 hour and 110 ° and the second is 3 hours at 100 °, as they say here. It was better not to interfere in the bread maker ... it is convenient, but then I barely put it into a sticky bowl with a spoon. Yes, and threw a table of fermentor malt. and a half of a coriander tea, all for the smell. In a bowl, hb leveled the dough with the wet back of his hand.
I measured dessert spoons.
1des = 2h. l salt 10 gr., And soda 9 gr. Honey poured about 1 iron canteen, I have it thick.

[Lena]

People are already baking and tasting with might and main, and I'm studying all the theory))
Here's how authentic Rúgbrauð is baked in Iceland:
vz-7iUw8Sl0 cdJ1CcTvKck
And with butter, and with smoked salmon, and with fat Icelandic herring it is used.
Lena, but still not in vain, probably, it was you, who, from the land of geysers, volcanoes and amazing beauty, showed us this recipe By the way, do you have the opportunity to recreate the original baking conditions?
I googled a little: in Iceland, at home, it has become traditional to bake rúgbrauð for half a day in the oven in foil-covered milk cartons. Or in a sealed container. Sometimes with steam. They also write that Icelandic rugbraze is similar to German pumpernickel.

[Inna]

Inna, Thank you! Interesting
They bake with milk. And the dough comes out from them.

And I got the idea to put it in the oven for the night, in a tightly closed, packed in some form

And when can you cut it?
Didn't turn it over in the cartoon, the crust is already hard. I forgot to grease the bowl, but it came out well, nothing stuck. I identified mistakes for myself and what would I have done differently.

[Igor]

I identified mistakes for myself and what would I have done differently.

Igor, and can you share your findings with us? I’m still looking at everything, reading, learning from you all. I really wanted to try such an unusual bread.

when can it be cut?

Probably like any bread - when it gets cold.

[Marusya]

Marusya, I'm still a delitant, a user. But I know that, for example, you need to eat rye after 12 hours, or even more ... there are still some processes going on inside.
Ok, I'll cut it in half an hour. Probably then the "debriefing".



The crumb is moist, especially under the upper crust. The crust itself resembles a soft elastic gum, like a hardened sealant. The taste and structure reminded me of a dark brownie (domino type), but not so sweet, although the sweetness is felt. For salt - the norm, I thought it would be saltier. Coriander did not feel.
All of these craters-pockmarks on the surface are the result of condensation dripping from the lid. When it was raised, steam and water flowed straight and part of it fell on the dough. You have to do something with this, or open it up periodically or remove the top .. filter. Or use the oven.I'd drive for another hour, torment me. Or you still have to turn over and bake the top as usual.
By kneading ... you should not knead in hb and you need to do it very quickly. I was mistaken heating kefir from the refrigerator. It still had to be cooled and used almost frozen. And the first stage of baking is to warm up for 15-20 minutes at 70-80 °.

[Inna]

Lena, but still not in vain, probably it was you, who, from the land of geysers, volcanoes and amazing beauty, showed us this recipe By the way, do you have the opportunity to recreate the original baking conditions?

Innawhat a fine fellow you are! So much theory has already brought
I'll see what the conditions are, But the geysers of hot springs are far from us (from the city)

put in the oven overnight, in a tightly closed, packed in some form

Lyuda, an interesting idea! If you are going to do this, show it later




Palych, Igor, thanks for the report! I always cut after cooling down completely.
Yours may still be a little humid due to malt. I have noticed that the addition of malt lengthens the baking time and adds moisture.

By kneading ... it is not worth kneading in hb

I also think so. There is nothing special to knead. Stir and that's it.
I knead my usual rye for much longer.

And what are the temperatures in the ground? And for how many hours do they add this saucepan? The question from the video above ... is closed with a lid and through some kind of film for tightness-tightness (is it ordinary food?)

the author lists the flour as "wheat flour with bran" and "rye flour with bran". I concluded for myself that this is whole grain flour
Although, probably, it is necessary to clarify ...

I asked the author a question about flour. She answered:
"Bake with any flour, the result is always pleasing. Recently I began to put oatmeal instead of some of the flour.
Great bread too. "

And what are the temperatures in the ground?

Geologists need to ask this question
I'll watch the video in the evening and, on occasion, ask knowledgeable people

[Elena_Kamch]

Elena_Kamch, well, I gave only 10 grams of malt, I had to mix in the rolled oats a bit ... I read other recipes where it is laid, it will make the crust more structured, chipped.
Judging by the video, my dough was thicker, and there was almost water, goose. sour cream. And the structure is the same as in the video when cutting .. The same jelly crust and rubbery crumb ...

Judging by the video, my dough was thicker, and there was almost water, goose. sour cream

I realized that this bread has a lot of variations. Therefore, the consistency can be different.
The author (where I took the recipe) says so - "the dough turns out thick"

Elena, you have a land of volcanoes there, you need to bake this bread for the purity of the experiment on a volcano ..

I now have it in the oven without a form. The dough keeps its cool shape perfectly.

Thank you, so I'll just do that too.

for the purity of the experiment on the volcano, bake this bread

Her .. I'd better wait until Lyudmila bakes Extreme much less in the oven

Extreme is much less

But there will be something to remember ..
🔗

But there will be something to remember

And burned ears or other body parts

And burnt ears or other body parts

Oh ... not like that hockey we don't need bread ..

[Palych]

And what are the temperatures in the ground? And for how many hours do they add this saucepan? The question from the video above ... is closed with a lid and through some kind of film for tightness-tightness (is it ordinary food?)

Palych, in the region of 100 degrees there is a temperature (the saucepan is slightly dripped in), any film, from dirt. Buried for a period of 12 to 24 hours. In these videos - just for a day. Bread is baked in a confined space, and theoretically it cannot dry out (burn), but during this time biochemical processes take place inside there, until some time "positive", and after - "negative". Probably, this time is 24 hours.
If you bake in an open dish in the oven, then the baking time is significantly reduced (due to evaporation), in a closed lid or foil, they bake for 10-12 hours (leave overnight). The multicooker also evaporates moisture through the valve, unless you tighten it with a film on top, for the purity of the experiment, let's say. And in general it’s not bread, but they get pudding. Especially if there is a lot of rye flour in the composition, wheat will make bread "drier". The bread is heavy, not only by weight, but also for the stomach.
In short, as one article says, "Icelandic cuisine is not for weaklings")). Have Lena - more traditional bread for us, rye humpback "sweet to heart".