Description
Icelandic rye bread was traditionally cooked in the hot springs, which we approximate now with a slow cooker or oven of 200 degrees. Made without yeast, the rise comes from baking soda and buttermilk, resulting in a dense, moist, soft slightly sweet loaf traditionally that pairs beautifully with savory or sweet toppings.
Ingredients
Units
Scale
- 6 cups rye flour
- 3 cups whole wheat flour
- 4 1/2 tsp baking soda
- 500 gr dark syrup *See Note 1
- 1 1/2 liters buttermilk
Instructions
Cue Up The Episode!
- Make sure to listen to Chef Stefan on The Storied Recipe Podcast, Whale, Puffin, and Icelandic Fish Shew while you make this traditional Rúgbrauð recipe!
Make The Recipe
- Preheat the oven to 210°F / 100°C.
- In a mixing bowl, put all of the ingredients together and mix with a wooden spoon until combined.
- In a Dutch oven, cast iron pot, or other bread pan, place the dough and cover with a tight-fitted lid.
- Bake for 10-12 hours or overnight.
- Serve with a little bit of butter or with Plokkfiskur (Icelandic fish stew)!
Notes
- Note 1: I used half honey, half molasses in my bread but you can use maple syrup or molasses without cutting it in half. The choice is yours.