ICELANDIC RYE BREAD
INTRODUCTION
Having traveled to Iceland many times, I can confidently say that one of my favorite experiences is eating fresh sweet rye bread that has been geothermally baked in the earth; while it is still warm, the slices are covered in butter and can be accompanied by smoked salmon. If you ever find yourself in Iceland, you should visit Laugarvatn Fontana and have some of this delicious bread yourself!
Traditionally, in areas that have high geothermal activity, one can find boiling water just a few inches beneath the surface of the soil. At Laugarvatn Fontana, the bread is prepared, put in a metal pot, wrapped generously in plastic wrap and placed in the ground for roughly 24 hours before it is dug up to be enjoyed. Unfortunately, I don't think I would be able to follow the genuine recipe and bake this bread in the ground, but I did find an excellent recipe that does this amazing sweet bread some justice. Link Below.
YIELD
The recipe below will yield one 9 loaf of sweet rye bread that can easily serve a group of 20 or more people. The bread is very dense and sweet, almost like a cake. Usually, I will cut a larger slice through the loaf and then cut this into 4 smaller pointed slices. These smaller servings are perfect and easily shared / enjoyed.
INGREDIENTS
DRY INGREDIENTS
- 4 1/2 cups (477g) King Arthur Organic Rye Flour
- 2 Teaspoons Salt
- 1 tablespoon Baking Powder
- 3/4 teaspoon Baking Soda
WET INGREDIENTS
- 2 cups (454g) Buttermilk
- 1/2 cup (168g) Honey
- 1/2 cup (170g) Molasses
- 2 Tablespoons Maple Syrup
DIRECTIONS
PREPARE TO BAKE
Preheat oven to 325°F (160°C).
Lightly grease the bottom an sides of a 9 loaf pan with a stick of butter.
MAKE THE DOUGH & BAKE
1. In a larger bowl, whisk together the dry ingredients: Flour, Salt, Baking Powder, and Baking Soda.
2. In a separate bowl, combine and whisk the wet ingredients: Buttermilk, Honey, Molasses, Maple Syrup
3. Combine the wet and dry ingredients together and mix until a dark, thick and gooey dough is formed
4. Transfer the dough into the pre-greased loaf pan and gently smooth it with a baking spatula to have it fill the loaf pan
5. Place the lid or aluminum foil onto the top of the loaf pan (lave some space for the bread to grow) and place into the pre-heated oven
6. Bake the bread for about 2 hours. Turn off the oven and remove the foil from the top of the loaf pan. Leave the loaf in the turned-off oven for another 10 - 15 minutes.
7. Remove from the oven and let the bread cool for about 5 minutes more in the pan.
8. Gently turn the pan over so that the bread gently slides out onto a cutting board.
9. Slice and enjoy warm with salted butter, smoked salmon, or whatever else you may like.
STORAGE
To store the bread, I gently wrap it in plastic wrap or aluminum foil and place it in the refrigerator. The next time you would like some bread, take the loaf out of the refrigerator, slice it, microwave it to warm it up, and enjoy.
ENJOY!
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The original recipe I used is shown below:
Let's Bake Onion Rye Bread
Even I was surprised at how well the flavors of onion, caraway and sesame seeds, and rye blend together to create a delicious bread suitable for breakfast toast or lunchtime sandwiches. The olive oil helps keep the bread soft. Here's the recipe:
400 g bread flour (almost 3 cups)
100 g dark rye flour (3/4 cup)
325 g water (1-1/2 cups)
1-1/2 tsps instant yeast
1-1/2 tsps sea salt
2 tsps caraway seeds
1 Tbsp honey
2-3 Tbsps olive oil
1-2 large onions (use 2 if you want a stronger onion flavor)
Sesame seeds for topping (optional)
Egg wash
Artisan-Style Bread
#shorts #artisanbread #nokneadbread
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Bread in Your Blender Will Blow Your Mind | Quick Gluten-Free Blender Bread | ChefSteps
Fire up your blender and get that bread. ????
The best part about this bread is that it’s foolproof. Plus, you likely already have all of the required ingredients hanging out in your pantry.
Made from white rice, this bread comes together quickly with the use of a blender. And with the exception of soaking the rice, it’s in the oven in less than 30 minutes. The result is a moist, spongy, delicious tasting bread with a surprisingly great texture.
How does rice turn into bread? Rice is full of starch and fiber, and by soaking and blending it, you’re essentially turning it into flour.
#blenderbread #quickbread #glutenfree #riceflour
Need bread in a hurry? Want a gluten-free variety that doesn’t taste like cardboard? Do you consider bread-making a hassle? Are you a neophyte baker who wants to take baby steps towards dough enlightenment? If the answer to any of these questions is yes, this recipe is for you.
Icelandic Steam Bread Rugbrauo - Steam Culture
Today on Steam Culture, Brent talks about an Icelandic bread that's made with the help of natural steam! Thunder bread (or it's actual name Rugbrauo) is made in a a pot that is placed underground next to an active hot spring. The consistent heat from underground creates a great place to bake. Watch and learn about Rúgbrauð
Key Terms:
Cooking with Steam
How to make Rugbrauo
Hot Springs and Geysers in Iceland
Steam Education
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Easiest Everything Rye in the Bread Oven, by Joy the Baker
This beauty has fast become my favorite kitchen tool. - Joy Wilson (@JoyTheBaker), on her new Bread Oven. Visit our website to learn more + to get Joy's Easiest Everything Rye Bread recipe.
Easiest Everything Rye Bread:
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