bread — Piper Haywood

Published Sunday, 7 August 2016 by Piper Haywood

Icelandic dökkt rúgbrauð recipe

Dökkt rúgbrauð is a mildly sweet dark rye bread from Iceland. Traditionally, it is baked in the ground using geothermal heat. To mimic this cooking method at home, the bread is cooked at a low temperature for an unusually long time, around 8 hours.

Read recipe

Published Friday, 20 February 2015 by Piper Haywood

Oatmeal bread reference

Honey Oat Bread recipe

Modifications / Measurements

1/4 c (USA) = 45g butter, no need to melt
Mixed dry active yeast directly in to dry ingredients, works fine
Decrease oats to 160g
Increase bread flour to 275g, more if using whole wheat/brown

Notes

Makes a pretty wet dough. Knead very thoroughly. Thoroughly preheat oven to prevent dense bottom of loaf. Try preheating oven w/ tray, then placing loaf tin on that to bake.