* Exported from MasterCook *
Icelandic Dark Rye Bread (Dokkt Rugbraud)
Recipe By :Nanna Rognvaldardottir's Icelandic Food and Cookery
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Grains
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Unsalted butter -- for greasing and serving
3 cups dark rye flour
1 1/2 cups whole wheat flour
4 tsp. baking powder
2 tsp. kosher salt
1 tsp. baking soda
2 cups buttermilk
1 cup golden syrup (see note)
Iceland
Slow baking gives this slightly sweet dark rye loaf its dense crumb
and deep color. Baking the bread at a low temperature overnight
mimics the traditional Icelandic method of steaming the bread in a
glass or metal mold in an geothermally heated earthen pit.
Heat oven to 200F.
Grease 2 loaf pans with butter.
Whisk flours, baking powder, salt, and baking soda in a bowl.
Stir in buttermilk and syrup to form a smooth dough.
Pour dough into prepared pans and cover with aluminum foil; bake
until cooked through, about 8 hours.
Let cool slightly and unmold; serve with butter, if you like.
Makes 2 loaves
Source:
"saveur.com"
S(Internet Address):
"http://www.saveur.com/article/recipes/icelandic-dark-rye-bread";
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Per Serving (excluding unknown items): 184 Calories; 1g Fat (7.3%
calories from fat); 6g Protein; 41g Carbohydrate; 2g Dietary Fiber;
1mg Cholesterol; 468mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Note: Golden syrup (or cane syrup) is made by slowly boiling a sugar
solution. You can buy it from Amazon and in many groceries. Two
well-known brands are Lyle's Golden Syrup and Steen's 100% Pure Cane
Syrup. It is not difficult to make - there is a video
<https://www.youtube.com/watch?v=ksIHlV9T17U> from Todd's Kitchen.
This is his recipe:
Step 1:
100 g sugar
2 or 3 Tbsp water (3 in the text, 2 in the video - probably doesn't matter)
Step 2:
300 g boiling water
500 g sugar
1/4 lemon (or some lemon juice)
Step 1: Heat a saucepan over medium heat. Add the sugar and water.
Stir to wet the sugar and continue stirring until the sugar turns a
deep golden brown.
Step 2: Add boiling water a bit at a time - be careful of splattering
melted sugar - until all 300 g have been added. Stir to dissolve all
the sugar bits. Add the 500 g sugar and stir continuously until it is
dissolved. Reduce heat to low, add the lemon slice, and simmer 45
minutes (no need to stir). The lemon stops the caramelization process
and prevents the sugar from crystallizing.
After 45 minutes, remove from heat. Remove the lemon and allow to
cool - it's now a candied lemon. Allow the syrup to cool for 5
minutes and strain into a sterilized jar (use boiling water or
commercial sterilizing solution). Allow to cool for 1 hour or more
before covering. It will be the consistency of honey and will last
for months at room temperature.