Hot-spring rye bread
- From
- Ásthildur
- Oven
- 100 °C100 °C (200 °F)
Ingredients
- 800 g rye flour1¾ lb rye flour
- 200 g wholemeal flour7 oz wholemeal flour
- 150 g sugar or golden syrup (The page adds '(syrup)': syrup can be used instead of sugar.)5½ oz sugar or golden syrup (The page adds '(syrup)': syrup can be used instead of sugar.)
- 1½ tbsp salt
- about 1 litre waterabout 4¼ cups water
- 1½ tbsp dried yeast
Method
- Mix the dry ingredients in a large bowl and stir in the water until you have a smooth, thick, porridge-like dough.
- Fill clean 1-litre milk or juice cartons half full with the dough, close them (e.g. with foil) and stand them in a deep oven tray with water.
- Bake at 100°C for a day and a half (36 hours).Bake at 200 °F for a day and a half (36 hours).
- Let the loaves cool, then tear the cartons off them.
As she wrote it
Hverarúgbrauð
(Ásthildur)
800 gr. Rúgmjöl + 200 gr. heilhveiti
150 gr. sykur (sýróp) - 1 1/2 msk. salt
ca. 1 L. vatn - 1 1/2 msk. ger
100°C í 1+1/2 sólarhring.
sett í 1/2 fullar 1 L. fernur í ofn-
skúffu með vatni