* Exported from MasterCook *
Bread, Icelandic Rye
Recipe By : Gudrun Einarsdottir & Magnus Nilsson
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Grains
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
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3 1/2 cups rye flour -- (460 g/1 lb 1 oz)
2 1/8 cups all-purpose flour -- divided, (260 g / 9 1/4 oz)
4 1/4 cups milk -- cultured, (1 litre / 34 fl oz)
1 1/8 cups golden syrup -- (400 g / 14 oz)
1 tablespoon salt -- (15 g/ 1/2 oz)
3 teaspoons baking soda
In Iceland the rye loaf is usually quite dense, leavened with
bicarbonate of soda (baking soda) and rather sweet, almost like cake.
It is not baked in the oven but steamed, either in a geothermal area
or sometimes in the oven. Historically a sort of wooden vessel was
used but today more commonly a simple bucket with lid. Sites for
baking bread can be found around hot springs close to villages in the
Icelandic countryside. They function a bit like communal spaces and
every family will have a hole in the ground in which they bake their
bread. It is funny walking over the steaming ground, criss-crossing
between holes covered by ramshackle lids, the smell of sweet bread
mingling with the sulphurous scent of volcanic activity.
Rugbraud means rye bread, hverabraud refers specifically to bread
baked next to hot springs and brumari, 'thunder bread', refers to the
effects from eating any bread containing a lot of dietary fibres.
Line a 3-litre/101 fl oz (12 1/2-cup) heatproof vessel, pot or bucket
with a lid with some baking (parchment) paper.
Mix all the ingredients together in a bowl until fully combined, then
transfer to the prepared vessel.
If you do not have access to a suitable geothermal area, place the
vessel - with the lid on - in the oven at 90C/195F for 12 hours. Let
the bread cool completely on a wire rack before cutting into it.
If you do have a geothermal area close by, place the dough-filled
vessel in the ground and cover it to start baking and proceed as
described above.
Source:
"from The Nordic Baking Book by Magnus Nilsson Copyright 2018"
S(Internet address):
https://www.splendidtable.org/story/2019/01/24/icelandic-rye-bread
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Per Serving (excluding unknown items): 259 Calories; 3g Fat (9.4%
calories from fat); 6g Protein; 53g Carbohydrate; 1g Dietary Fiber;
9mg Cholesterol; 668mg Sodium. Exchanges: 2 Grain(Starch); 1/2
Non-Fat Milk; 1/2 Fat.
NOTES : 2021 - 0205