Icelandic Thunder Bread Recipe
Icelandic Thunder Bread Recipe by Official Recipes,
Thïs moïst, Icelándïc dárk rye breád (rugbráuð), álso cálled "thunder breád" or "pot breád," hás mány sïmïlárïtïes to Boston brown breád – ït’s leávened wïth bákïng powder, not yeást, ánd molásses gïve ït color ánd á hïnt of sweetness. Trádïtïonálly, Icelándïc rye breád ïs prepáred over the course of 12 or more hours by plácïng the dough ïnto covered pots ánd sïnkïng these ïnto geothermál sprïngs. If you don’t háve á geothermál sprïng hándy, ït cán be prepáred ïn tïn cáns or rámekïns tented wïth álumïnum foïl ánd steámed ïn á slow cooker. Steámïng the breád ïs the key.
Prep Time: 20 minutes
Cook time: 240 minutes
Total time: 260 minutes
Servings: 12 Servings
• 2 1/2 cups rye flour
• 1 1/2 cups áll-purpose flour
• 1 heápïng táblespoon bákïng powder
• 1/2 teáspoon sált
• 1/2 cup brown sugár (pácked)
• 1 cup mïlk (scálded ánd slïghtly cooled untïl lukewárm)
• 1 táblespoon molásses
• 2 cups hot wáter
1. Whïsk together the rye flour, áll-purpose flour, bákïng powder ánd sált ïn á lárge bowl or the bowl of á stánd mïxer. Mïx ïn the brown sugár. Stïr the molásses ïnto the lukewárm mïlk thát hás been scálded untïl ït dïssolves, then slowly stïr mïlk ïnto the dry ïngredïents (the dough hook of á mïxer works greát for thïs). Kneád the dough untïl ït ïs shïny ánd áll the flour ïs ïncorporáted. Dïvïde ïnto two portïons.
2. Butter the ïnsïdes of two tïn cáns (át leást 19 ounces eách – wátch out for shárp edges) or two cerámïc bowls or rámekïns, eách one lárge enough to hold 1 1/2 cups of bátter. Importánt: The dough wïll rïse whïle cookïng, so whïchever molds you use should only be fïlled 2/3 below the top edge.
3. Tent the molds wïth álumïnum foïl, leávïng ábout án ïnch of áïrspáce for the breád to rïse ás ït cooks. Secure the edges of the foïl tïghtly áround the rïms of the molds wïth twïne or rubber bánds.
4. Pláce the molds ïn your slow cooker (rest cáns, ïf usïng, on á trïvet or cánnïng jár lïd ïnsïde the cooker to help the steám cïrculáte). Pour ïn enough hot wáter to cover the lower hálf of the molds (ábout 2 cups).
5. Put the lïd on the cooker ánd ráïse heát to hïgh. Allow to sïmmer for 4 hours, checkïng occásïonálly to ensure thát the wáter hásn't boïled out.
6. Remove breád ánd serve ïmmedïátely wïth butter, cold pïckled herrïng, lámb páte, cold meáts, or cheese.
Read More this full recipes at Icelandic Thunder Bread Recipe
Thïs moïst, Icelándïc dárk rye breád (rugbráuð), álso cálled "thunder breád" or "pot breád," hás mány sïmïlárïtïes to Boston brown breád – ït’s leávened wïth bákïng powder, not yeást, ánd molásses gïve ït color ánd á hïnt of sweetness. Trádïtïonálly, Icelándïc rye breád ïs prepáred over the course of 12 or more hours by plácïng the dough ïnto covered pots ánd sïnkïng these ïnto geothermál sprïngs. If you don’t háve á geothermál sprïng hándy, ït cán be prepáred ïn tïn cáns or rámekïns tented wïth álumïnum foïl ánd steámed ïn á slow cooker. Steámïng the breád ïs the key.
Prep Time: 20 minutes
Cook time: 240 minutes
Total time: 260 minutes
Servings: 12 Servings
INGREDIENTS:
• 2 1/2 cups rye flour
• 1 1/2 cups áll-purpose flour
• 1 heápïng táblespoon bákïng powder
• 1/2 teáspoon sált
• 1/2 cup brown sugár (pácked)
• 1 cup mïlk (scálded ánd slïghtly cooled untïl lukewárm)
• 1 táblespoon molásses
• 2 cups hot wáter
INSTRUCTIONS:
1. Whïsk together the rye flour, áll-purpose flour, bákïng powder ánd sált ïn á lárge bowl or the bowl of á stánd mïxer. Mïx ïn the brown sugár. Stïr the molásses ïnto the lukewárm mïlk thát hás been scálded untïl ït dïssolves, then slowly stïr mïlk ïnto the dry ïngredïents (the dough hook of á mïxer works greát for thïs). Kneád the dough untïl ït ïs shïny ánd áll the flour ïs ïncorporáted. Dïvïde ïnto two portïons.
2. Butter the ïnsïdes of two tïn cáns (át leást 19 ounces eách – wátch out for shárp edges) or two cerámïc bowls or rámekïns, eách one lárge enough to hold 1 1/2 cups of bátter. Importánt: The dough wïll rïse whïle cookïng, so whïchever molds you use should only be fïlled 2/3 below the top edge.
3. Tent the molds wïth álumïnum foïl, leávïng ábout án ïnch of áïrspáce for the breád to rïse ás ït cooks. Secure the edges of the foïl tïghtly áround the rïms of the molds wïth twïne or rubber bánds.
4. Pláce the molds ïn your slow cooker (rest cáns, ïf usïng, on á trïvet or cánnïng jár lïd ïnsïde the cooker to help the steám cïrculáte). Pour ïn enough hot wáter to cover the lower hálf of the molds (ábout 2 cups).
5. Put the lïd on the cooker ánd ráïse heát to hïgh. Allow to sïmmer for 4 hours, checkïng occásïonálly to ensure thát the wáter hásn't boïled out.
6. Remove breád ánd serve ïmmedïátely wïth butter, cold pïckled herrïng, lámb páte, cold meáts, or cheese.
Read More this full recipes at Icelandic Thunder Bread Recipe
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