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Rúgbrauð
Icelandic Rye Bread
A dense, moist, and slightly sweet dark rye bread, traditionally baked using geothermal heat in Iceland. This recipe offers a modern oven-baked version, perfect for serving with butter, smoked fish, or traditional Icelandic spreads.
🧂 Ainekset
- 477 g Dark rye flour(or 4 1/2 cups)
- 2 tsp Table salt
- 1 tbsp Baking powder
- 0.75 tsp Baking soda
- 454 g Buttermilk(or 2 cups)
- 168 g Honey(or 1/2 cup)
- 170 g Molasses(or 1/2 cup)
👨🍳 Ohjeet
- 1
Preheat oven to 325°F (160°C) with a rack in the center position.
💡 Ammattilaisvinkit: Ensure accurate oven temperature for even baking. - 2
In a large bowl, whisk together the rye flour, salt, baking powder, and baking soda.
💡 Ammattilaisvinkit: Measure flour by weight for best accuracy. - 3
In a separate bowl, whisk together the buttermilk, honey, and molasses.
- 4
Pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
💡 Ammattilaisvinkit: The batter will be thick. - 5
Transfer the batter to a lightly greased 9-inch loaf pan (pullman pan recommended) and smooth the top. Lightly grease the lid and place it on the pan.
- 6
Bake for 2 to 2 hours and 15 minutes, or until a wooden skewer inserted into the center comes out clean.
💡 Ammattilaisvinkit: Check for doneness at the 2-hour mark. - 7
Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
💡 Ammattilaisvinkit
- ✓For a slightly different texture, you can use a combination of rye and whole wheat flour.
- ✓This bread is delicious served simply with salted butter.
- ✓Traditionally, Rúgbrauð is served with smoked, cured, or pickled foods.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Bake in smaller tins or even individual ramekins for mini loaves.
- Add a pinch of caraway seeds for an extra layer of flavor.