Rúgbrauð Icelandic Rye Bread

Rúgbrauð Icelandic Rye Bread

from mountaincravings.com
Breads
490 min
1 serving
157 kcal / serving

Rúgbrauð is a traditional Icelandic dark rye bread, sweet and hearty with a rich history but impossibly simple to make.

Ingredients

  • 2 ⅓ cupsdark rye flour ((300 g))
  • 1 cupwhole wheat flour ((120 g))
  • 3t. baking powder ((14 g))
  • ½t. baking soda ((3 g))
  • 1 ½t. salt ((3 g))
  • 1 ½ cupsbuttermilk ((370 g))
  • ¾ cupgolden syrup ((250 g))

Directions

  1. 1

    Preheat oven to 200°F/93°C.

  2. 2

    Combine dry ingredients thoroughly.

  3. 3

    Slowly add buttermilk and syrup. Dough will be very wet and sticky; stir only until combined.

  4. 4

    Pour dough in a greased loaf pan and cover tightly with aluminum foil.

  5. 5

    Bake at 200°F/93°C for 8 hours.

  6. 6

    Turn the warm loaf onto a kitchen towel and wrap until cooled, so a hard crust doesn’t form.

  7. 7

    Slice thinly and serve with lots of butter.