Vort daglegt brauð

Our daily bread

I got this recipe from Edda, who runs the guesthouse in Reykjavík with her husband where we rented a room for a weekend in June 2019. Edda serves the bread there for her guests for breakfast - a great treat!

(By the way, Edda recommends adding a little grated Parmesan to the bread before baking if you didn't use cheese in the dough.)

Ingredients for 2 loaves of bread

570 g wheat flour
100 g wholemeal flour
3 tsp salt
1 sachet of yeast
3 Tbsp cumin, parmesan or other spice
525 ml cold water

1 egg or water
2 Tbsp sesame or pumpkin seeds /
1 Tbsp coarse sea salt or similar to taste


Preparation

Put all the ingredients for the dough (flour, wholemeal flour, salt, yeast, caraway or similar and cold water) in a large bowl and stir until everything is well mixed.

Then cover the bowl with plastic wrap and let it rise in the refrigerator for at least 7 hours.

Then take the dough out and let it stand at room temperature for 2 hours.

Then form two loaves from the dough.

Place each loaf on a baking tray lined with baking paper.

Brush the two breads with the beaten egg or a little water and sprinkle with seeds, salt and/or cheese.

Then put the bread in the cold oven, turn on the oven and bake at 400 °F (200 °C) upper and lower heat for about 40 to 50 minutes.

PS: My personal tip, after we were able to enjoy the bread at Edda's for breakfast - the bread tastes best fresh out of the oven when it is still lukewarm.

I simply spread butter on the still warm bread and just a bit of salt and pepper - I love it!

[Translated from here.]