Monday, September 21, 2015

Icelandic Dark Rye Bread (Dökkt Rúgbrauð)

Made this bread yesterday...




Here's the recipe...
(if you click on recipe it should enlarge it enough for you to read)

Couldn't get dark rye flour so just used regular (un-dark??) but when cooked it turned out quite dark in colour anyway. 
 
 Didn't have butter milk so substituted 2 cups milk and 1 tablespoon and 1 teaspoon of lemon juice as suggested on THIS site. 
 Interesting that it says..." When baking soda is combined with the lactic acids of buttermilk, the acid neutralizes the metallic taste of sodium carbonate."

The 200' is Fahrenheit!  I cooked at about 100' Celsius.
 
The bread is really good!!!
 
The recipe is printed HERE (if you can't read it from the copy above).
 
And you can read the full article the recipe is from HERE.

 
Njóta!
 
xx



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