Rúgbrauð i dós

Rye bread in a can

So far I have baked Icelandic Rúgbrauð in the classic way in rinsed milk cartons (10 to 12 hours at 200 °F (100 °C) upper/lower heat) or I have also cooked rye bread in jam jars , now I have baked it in a biscuit tin - and it is also much faster, At 200 °F (100 °C) circulating air it only takes 6 hours of baking time.


Ingredients

400 g wholemeal rye flour
160 g whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp coarse sea salt
200 g sugar beet syrup
500 ml concentrated milk
50ml water


Preparation

In a large bowl, mix the dry ingredients.

Add the curdled milk and sugar beet syrup.

Knead everything into a sticky dough.

Line the cookie tin with baking paper and pour the dough into the tin.

Pour the water over the dough, close the can with the lid and bake in the oven at 200 °F (100 °C) for about 6 hours.

Then take the bread out of the oven, let it cool down and then carefully remove it from the tin.

Í kvöldmat - for dinner the bread was simply spread with butter and sprinkled with a little seaweed salt, with a glass of milk. Really tasty!

[Translated from here.]