Icelandic rúgbrauð
I am currently trying to perfect making Icelandic rúgbrauð. All the recipes I find online are severely lacking in detail. My three attempts have yielded some really sad dried out bread that seems to be even too dense for rúgbrauð. Anyone have any experience making this typeof bread?
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We bake the rye bread every night so it is always fresh and very good.
The recipe is:
5 cups (rather big -latte) rye flour
1 cup wheat flour
1 cup whole wheat flour
3 and 1/2 teaspoon soda (sodium bicarbonate)
2 and 1/2 teaspoon salt
1 teaspoon baking powder
All mix together
In another bowl;
1 and 1/2 l buttermilk
1 and 1/2 can syrup
Mix together and put into the flour.
Mix together with paddle and put into smeared baking form, big one with lid or cover with aluminum foil.
Put into the oven who is 180 °c but immediately turn down to 110°c Bake for ca; 10-11 hours We have the buttermilk in room temperature when we start mixing.
We use deep gastro tray 1/2 with a lid.
Good luck with the rye bread from Café Loki in Reykjavík Best regards Hrönn
Syrup.
from here: https://www.facebook.com/cafeloki/posts/811693568918614?comment_id=812796322141672&ref=notif¬if_t=share_comment
This recipe isn't very detailed either, but it came out great. I used a covered Pullman loaf pan instead of wrapping a bread pan in foil, which worked very well, and used Lyle's Golden Syrup for "syrup." It was very moist and not too dense - I used a medium rye flour but next time I'm going to try it with whole rye to get it as dark as I remember.