埃尔德法尔温泉面包：蒸汽火山魔法
(Eldfjall Hot Spring Bread: Steamy Volcanic Magic)
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份量
每份大小
准备时间
烹饪时间
总时间
食材
-
350 grams 黑麦粉
(Finely ground gives best texture)
-
100 grams 全麦面粉
(Adds hearty structure)
-
2 tsp 泡打粉
(Leavens bread in low-temperature cooking)
-
1 tsp 盐
(增强风味)
-
75 grams 红糖
(Can substitute with light muscovado sugar)
-
60 ml 糖蜜
(For depth and sweetness; blackstrap preferred)
-
400 ml 酪乳
(Can substitute with plain yogurt diluted with water)
-
30 grams 黄油
(Melted; unsalted preferable)
-
1 tsp 香车前子
(Adds a Nordic aroma)
(Finely ground gives best texture)
(Adds hearty structure)
(Leavens bread in low-temperature cooking)
(增强风味)
(Can substitute with light muscovado sugar)
(For depth and sweetness; blackstrap preferred)
(Can substitute with plain yogurt diluted with water)
(Melted; unsalted preferable)
(Adds a Nordic aroma)
营养
- 份量: 6
- 每份大小: 1 thick slice (90g)
- Calories: 255 kcal
- Carbohydrates: 0 g
- Protein: 5 g
- Fat: 3 g
- Fiber: 6 g
- Sugar: 14 g
- Sodium: 405 mg
- Cholesterol: 12 mg
- Calcium: 95 mg
- Iron: 1.4 mg
制作步骤
-
1 - Prepare dry mix:
Whisk rye flour, whole wheat flour, baking powder, salt, and brown sugar in a large bowl until fully combined. Stir in caraway seeds if using.
-
2 - Combine Liquids:
Warm buttermilk very slightly and blend with molasses and melted butter. Stir to thoroughly dilute molasses.
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3 - Blend wet and dry:
Pour wet mixture into dry. Stir until just combined and a thick batter forms with no dry spots.
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4 - Prepare pan:
Grease a 1-liter pudding basin or oven-safe loaf tin and line the base with parchment paper.
-
5 - Fill and seal:
Pour batter into prepared tin and cover tightly with aluminum foil, crimping the edges for a good seal.
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6 - Hot spring simulation:
Place tin in a large pot or slow cooker, adding hot water to reach halfway up the sides. Cover pot tightly with a lid.
-
7 - Steambake slow:
Allow to steam-bake at 95°C (low slow-cooker setting) or oven (if possible with heat and humidity control) overnight for 12 hours until set. Add water as necessary to maintain steam.
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8 - Cool and Serve:
Remove tin, uncover, and let bread cool completely. Slice thick and serve warm or toasted with butter, cheese, or smoked fish.
Whisk rye flour, whole wheat flour, baking powder, salt, and brown sugar in a large bowl until fully combined. Stir in caraway seeds if using.
Warm buttermilk very slightly and blend with molasses and melted butter. Stir to thoroughly dilute molasses.
Pour wet mixture into dry. Stir until just combined and a thick batter forms with no dry spots.
Grease a 1-liter pudding basin or oven-safe loaf tin and line the base with parchment paper.
Pour batter into prepared tin and cover tightly with aluminum foil, crimping the edges for a good seal.
Place tin in a large pot or slow cooker, adding hot water to reach halfway up the sides. Cover pot tightly with a lid.
Allow to steam-bake at 95°C (low slow-cooker setting) or oven (if possible with heat and humidity control) overnight for 12 hours until set. Add water as necessary to maintain steam.
Remove tin, uncover, and let bread cool completely. Slice thick and serve warm or toasted with butter, cheese, or smoked fish.
关于 埃尔德法尔温泉面包：蒸汽火山魔法 :的更多信息
A naturally sweet, slow-baked volcanic loaf inspired by Icelandic hot springs and dark rye tradition.
Eldfjall Hot Spring Bread: An Icelandic Volcanic Heritage
Iceland is a land of fire and ice, and its culinary traditions reflect its challenging yet beautiful environment. Hot Sprödbrauð—'Hot Spring Bread'—is one of the world’s most unique breads, inspired by the power of the earth and the ingenuity of islanders who harnessed hot volcanic springs for their kitchen needs. The recipe I've provided is based on authentic Icelandic rye bread,
