Pan de Centeno Islandés Casero para Verdaderos Catadores
(Homemade Icelandic Rye Bread for True Tasters)
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abril 17, 2025
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Ingredientes
-
500 grams Rye flour
(Use medium coarseness rye flour for best results.)
-
200 grams Harina de trigo común
(You can substitute it with whole wheat flour for a healthier option.)
-
650 ml Agua
(Use lukewarm water to activate yeast.)
-
2 tbsp Levadura seca activa
(Make sure the yeast is fresh for best results.)
-
10 grams Sal
(Sea salt brings out the flavors.)
-
1 tbsp Azúcar moreno
(Enhances the bread's crust color.)
-
1 tbsp Semillas de alcaravea
(Add for traditional flavor.)
(Use medium coarseness rye flour for best results.)
(You can substitute it with whole wheat flour for a healthier option.)
(Use lukewarm water to activate yeast.)
(Make sure the yeast is fresh for best results.)
(Sea salt brings out the flavors.)
(Enhances the bread's crust color.)
(Add for traditional flavor.)
Nutrición
- Porciones: 8
- Tamaño de porción: 1 slice (50g)
- Calories: 200 kcal
- Carbohydrates: 35 g
- Protein: 7 g
- Fat: 1 g
- Fiber: 5 g
- Sugar: 2 g
- Sodium: 400 mg
- Cholesterol: 0 mg
- Calcium: 20 mg
- Iron: 1.5 mg
Instrucciones
-
1 - Mix Dry Ingredients:
In a large bowl, combine rye flour, all-purpose flour, salt, brown sugar, and caraway seeds evenly.
-
2 - Activate Yeast:
In a separate bowl, mix the lukewarm water with dry yeast and let it sit until frothy, about 5 minutes.
-
3 - Combine & Knead:
Make a well in the dry mixture and pour the yeast mixture in. Combine, then knead for about 10 minutes until sticky.
-
4 - Proof the Dough:
Cover the dough with a damp cloth and let it rise in a warm area for about 45 minutes until doubled in size.
-
5 - Form Loaf:
Punch down the dough and shape it into a loaf. Place into a greased bread pan.
-
6 - Second Rise:
Cover the loaf and let it rise again for about 30 minutes.
-
7 - Bake:
Preheat the oven to 180°C. Bake the bread for approximately 60 minutes or until it sounds hollow when tapped.
In a large bowl, combine rye flour, all-purpose flour, salt, brown sugar, and caraway seeds evenly.
In a separate bowl, mix the lukewarm water with dry yeast and let it sit until frothy, about 5 minutes.
Make a well in the dry mixture and pour the yeast mixture in. Combine, then knead for about 10 minutes until sticky.
Cover the dough with a damp cloth and let it rise in a warm area for about 45 minutes until doubled in size.
Punch down the dough and shape it into a loaf. Place into a greased bread pan.
Cover the loaf and let it rise again for about 30 minutes.
Preheat the oven to 180°C. Bake the bread for approximately 60 minutes or until it sounds hollow when tapped.
Más información sobre: Pan de Centeno Islandés Casero para Verdaderos Catadores
Icelandic Rye Bread
Icelandic Rye Bread (Rúgbrauð) is a staple in Icelandic cuisine. Known for its dark color and dense texture, the bread is delightful when paired with various toppings, from butter to smoked fish. Traditional variations include variations such as adding buttermilk or molasses for extra flavor. This bread's unique preparation includes baking underground in geothermal heat or in an oven, valuing both traditional and contemporary methods.
Making Icelandic Rye Bread has been a warm tradition, often enjoyed in diverse ways, such as accompanying meals or even as a stand-alone snack with toppings. Culturally, it has become symbolic, with many households making it by hand, an essential aspect of their culture. The process of fermenting rye offers natural flavors and characteristics distinct to Iceland.
For best results, ensure your rye flour is of high quality, as the flavors and texture follow suit. Enjoy as is, or warm up, definitely adding Icelandic butter for a real flavor experience. Explore this nutritious delight that's a real taste of Iceland today. Perfect for a comforting meal on any cold day!
