Icelandic Brown Bread

In the bowl of a stand mixer with the dough hook attached, or in a large bowl with a wooden spoon or dough whisk, combine the water, butter, sugar, brown sugar and molasses.

Add the salt, all-purpose flour, 2 1/2 cups (350g) whole wheat flour and the yeast.

Mix with the dough hook until everything is combined.

After mixing for a minute or so, the dough should come together and clear the sides and bottom of the bowl.

If it is too wet and sticky to clear the bottom of the bowl, sprinkle in a little more whole wheat flour, a tablespoon at a time, until the dough clears the bottom of the bowl. It should be soft and slightly tacky to the touch, but not overly sticky.

Knead the dough for 8-10 minutes (12-14 by hand) until it is smooth and elastic.

Remove the dough to a lightly oiled bowl, turning it to coat, and cover tightly with plastic wrap.

Allow it to rise until almost doubled, about 2 hours.

Punch down the dough and turn it out onto a lightly oiled surface.

Divide it into two pieces and shape each into a loaf by pressing it into a thick rectangle and then roll it up from the long edge, pressing the seam as you do so.

Place each loaf seam side down into an oiled 8x4 inch bread pan and cover loosely with plastic wrap.

Allow the loaves to rise for 45 minutes to 1 hour, or until they have almost doubled.

Preheat the oven to 350 degrees F.

Bake the loaves for 50-60 minutes, or until browned and cooked through.

Turn out onto a wire rack to cool completely before slicing.