RúgbrauðSlow-Baked Icelandic Rye Bread

Name: Rúgbrauð (Slow-Baked Icelandic Rye Bread)
Prep time: 20 min
Cook time: 12 h
Total time: 12 h 20 min
Yield: 8
Cuisine: Iceland
Ingredients: 350 g Rye Flour; 100 g Whole Wheat Flour; 10 g Baking Powder; 8 g Salt; 500 ml Buttermilk; 120 ml Dark Syrup; 20 g Unsalted Butter; 1500 ml Water

A dark, moist Icelandic rye bread baked very slowly until it becomes tender, slightly sweet, and deeply flavored. The long bake gives it a rich color and a gentle syrupy finish.

Prep

20m

Cook

12h

Serves

Estimated

Nutrition

Per serving

289kcal

Calories

Protein

Fat

59g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Batter

350g
Rye Flour
100g
Whole Wheat Flour
10g
Baking Powder
8g
Salt
500ml
Buttermilk
120ml
Dark Syrup

Pan

20g
Unsalted Butter

Bath

1.5l
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Preheat the oven to 110°C (230°F).
02
Grease a loaf pan with the unsalted butter.
03
Mix the rye flour, whole wheat flour, baking powder, and salt in a bowl.
04
Stir in the buttermilk and dark syrup until you have a thick, even batter, then scrape it into the prepared pan.
05
Place the loaf pan in a deep roasting pan and pour in the water so it comes about halfway up the sides.
06
Cover the loaf pan tightly and bake until the bread is dark, moist, and firm enough to slice.
07
Cool the bread completely before unmolding and slicing.

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