So many countries, so many customs. Most European countries baked the bread in oven, thus obtaining the typical dark brown skin and soft white interior. The northern Europian peoples spread on sourdough - sour bread, which the added rye will be dark inside, but the cooking process is the same - European. Icelandic people can only use not too mach nature things, because there are very low the number of trees. Therefore for frying and cooking they had to find other heat sources. They find the perfect heat sources! There are lot of still working geyser, burst of steam supply from the ground. This geysers and plenty of the soil are 80 - 100 °C (176 - 212 F) hot. They provide sufficient heat to the preparation of bread. Thus was born the hverabrauð!
It means bread. This is relatively easy to prepare bread is special, because the Icelanders put the dough into heat-resistant bowl, and put it into geyser, or they dug a deep pit and buried, and "baked" very long - long time.
When I first read about this bread, immediately flashed into my mind is that if it can cook in steam, it can also be made in sousvide. However, there was far more complicated, since if a dough is done, it need a specifically long time to bake at high temperature. This requires a special container, which is a heat - resist, and secondly sealable. For a long time I thought, until I discovered György Kaldeneker's webshop the buckled Weck jars. All of a sudden epiphany! This is the dish that I have to! From there it was not stopping, I created one of the most unique and incredibly delicious bread.
- 150 g sugar
- 100 g whole weat flour
- 250 g rye flour
- ½ tablespoon kosher salt
- 12 g dried yeast
- 3,75 dl milk
- 50 g unsalted butter
- Set the sous vide machine to 88 °C (190 F).
- Sprinkle the dry ingredients in a bowl, add the milk and stir with a wooden spoon.
- Smear the jar with butter.
- Pour the dough into the glass, that it is approximately 2/5 to be.
- Close hermetically the jar.
- Place the jar with grill tongs to the sous vide bath and leave for 24 hours to "baking".
- After you're done let it cool and shake it from side to side a few times to come down on the side of the glass.
- Serve with cold-smoked salmon or goat cheese.
Those who tasted this bread and had surprised that how much caramel flavor it has. This was due to the sugar caramellizing in the long baking. Many of the taster said, that this bread is like a cake than bread. I suggest that conditions should be good salty (salted herring, salmon, cheese, etc ...), because it brings out really the flavor of the bread.
If possible, you can use dark rye flour, because of the Icelandic bread used to be almost black. I could only get a light rye flour, so the bread is brown rather than black have.
If possible, you can substitute half of the the sugar with molasses. From this, it will be more beautiful, darker color, and there will be less sweet.
As a novelty, it's not going so easy as people might think the recipe. The bottle filling important to just make up the 2/5, otherwise the glas foor stick to the jar, and inability to be remove.