May 26, 2023 - 6:57pm
Icelandic rye bread recipe
i found this recipe on king arthur website... i was looking for a thin sliced ryebread.
https://www.kingarthurbaking.com/recipes/icelandic-rye-bread-rugbraud-recipe
recently i had a slice of a thin rye bread and it was delicious, wondering if anyone has tried the above recipe.
no yeast, no sourdough i would love to give it a try any suggestions would be appreciated
thank you
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Tried this and while I was intrigued and wished to taste it didn't want as much sugar so reduced the honey and molasses. Don't! It'll screw around with the hydration which it needs for a good rise and to bake through properly. Try my best to not eat too much sugar but if I bake this again i'll leave the recipe as it is and have it a treat.
Thank you very much Abe, yes i was thinking of substituting the honey with dates (soak the dates and then grind them)
the bread had some thing white swirled on it - i meant the one i ate above the slice was the thinness of a quarter almost, it was at a cafeteria
but i will try the king arthur recipe - thank you again
You can keep everything the same measurements but swap the honey and molasses with an equal amount of golden syrup. Icelandic Rye is traditionally made with Golden Syrup.
Let us know how it turns out.
Thankyou Abe will do
Thank you Abe and the FL community for all the help. the bread came out nice could cut the slices thin - not salty
could bake all in one day. As i was trying the recipe for the first time i followed the recipe accordingly.
Sorry for the delay in replying.
This recipe has 2.9% salt!! (14g salt to477 g flour). I would think this bread would taste very salty but maybe the honey and molasses balance it out?
I've been making several different kinds of soda based breads lately-buckwheat,rye,ww and white. Some with additions (nuts and fruit) and some without. If you don't want the bread to be so sweet, I would reduce the honey to a few tablespoons and the molasses to 1/4 cup but increase the buttermilk to get the proper consistency. I would add the original amount of buttermilk, the reduced honey and molasses together and add to the dry ingredients. Then I'd add a little more buttermilk at a time (keeping track) until the consistency is right. Make a note of how much you used so you know for next time.
SO what is the proper consistency? "Too thick to pour, too wet to knead" is how I had it described to me and that seems to work. Soda bread is pretty forgiving.
When I compared my soda bread recipe and the Icelandic Rye recipe, it seems that the rye recipe is much more like a pourable batter. Did you find it to be that way,Abe? I may have to try this but I will reduce the honey a lot and the molasses in half , tho I suspect the high honey and molasses in the original recipe probably contributes to a very moist,dense texture as well as color and flavor-similar to a pumpernickel texture.
Sounds like a delicious experiment.
My teaspoon of heavy table salt weighs only 5g, so two teaspoons of salt is about 10g. How do you get 14?
My regular table salt measures at 7g per teaspoon. Maybe it is smaller grain?
King Arthur's Ingredient Weight Chart lists 18 g for a tablespoon of table salt; 12 g for 2 tsp (2.5%). But still very salty when you account for the Na in the buttermilk and baking soda/powder.
Is to balance out the very high percentage of molasses and honey.