Baking Bread: Icelandic Bread I / Kepu duoną: islandiška duona I

One of my Icelandic culinary discoveries is Icelandic bread. Truly Icelandic bread is traditionally baked without yeast. I the moment I have discovered and baked two types of Icelandic bread: rye bread and with herbs. This time

Icelandic bread with herbs

2 cups of rolled oats

2 cups of full corn wheat flour

1 cup wheat flour

(it is possible to make a different combination of flours, it just should be 5 cups in total)

1 tsp sugar

1/2  tsp salt

5 tsp backing powder

1/4  tsp backing soda

1 cup of finely chopped birch leaves, chervil, wild thyme or other herbs

(it is possible to add dried herbs – 1-2 tbsp)

milk (~ 650 ml for the set of flours above; could be a different amount for different recipe of flours!!!)

Put all the dry ingredients into the large bowl, mix together. Stir in milk until the dough is wet enough (must be like oatmeal porridge, even a little thinner, because oatmeal absorbs a lot of humidity; otherwise the bread will be crumby). It is possible to bake all the dough in one 10 cm X 30 cm (~4″ X 11 1/2″ ) loaf tin, but I bake it in two tins: this bread is quite rich and filling so it is nice to eat a smaller slices. Grease tins thoroughly with olive oil or butter (I like butter, because the bread sticks less to the sides of the tin then). Put tins into the colds oven and set the heat to 180 °C (~ 356 °F) and bake 45-50 min. Cool down on the grid. Wrap loaves into the wet kitchen towel if you do not like a very hard crust. Could be eaten warm with butter. Can be frozen.




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