Overnight rye bread
Nov. 27th, 2014 10:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceIn Iceland, apparently they eat this with sweet butter and smoked lamb. On first contact, I find it more cakey than breadlike: almost a gingerbread, indeed, only without the actual y'know ginger (this would be on account of the half-cup of golden syrup, largely) - but I'd be happy to try it with smoked anything, if I had, y'know. Anything smoked. I do so need a cold smoker. (Hot smoking I can fake in the grill, for now.)
Meantime, this is how it happened:
1.5 cups/200g dark rye flour
3/4 cup/120g wholewheat flour
2 tsp baking powder
1 tsp kosher salt
1/2 tsp baking soda/bicarb
1 cup/250g buttermilk
1/2 cup/200g golden syrup
Heat oven to 200F/100C/gas mark 1/4. Butter a loaf pan. Mix dry ingredients in a bowl; stir in buttermilk and syrup. Pour smooth batter into the tin and cover with tinfoil. Leave in the oven overnight (seven or eight hours, essentially). Cool a little, unmould, cool completely.
Meantime, this is how it happened:
1.5 cups/200g dark rye flour
3/4 cup/120g wholewheat flour
2 tsp baking powder
1 tsp kosher salt
1/2 tsp baking soda/bicarb
1 cup/250g buttermilk
1/2 cup/200g golden syrup
Heat oven to 200F/100C/gas mark 1/4. Butter a loaf pan. Mix dry ingredients in a bowl; stir in buttermilk and syrup. Pour smooth batter into the tin and cover with tinfoil. Leave in the oven overnight (seven or eight hours, essentially). Cool a little, unmould, cool completely.