Icelandic Rye Bread (Rúgbrauð)

Icelandic Rye Bread, aka Hverabrauð, is a traditional bread made in the geothermal springs of Iceland. This dense, sweet, cake-like bread is so easy to make and perfect with smoked fish or served plain as an aperitif.

If you had a massive crush on Zac Efron in High School Musical in the early 2000’s, then we can be friends. From Troy Bolton to Ted Bundy to Phillip Carlyle, it seems there isn’t any role that guy can’t master. So when I spotted the new environmentally focused Netflix docuseries Down to Earth, I knew I needed to check it out. The first episode takes place in Iceland and features Icelandic Rye Bread, also known as Thunder Bread, Rúgbrauð (rye bread), or Hverabrauð (hot-spring bread), which as it’s name suggests, is traditionally slow-baked in geothermal hot springs. Amazing, right? I immediately got to work to try my hand at this exotic, yet simple rye bread. 

Icelandic rye bread is quite popular in the “land of fire and ice,” and is typically eaten with smoked trout, salmon, herring, or just slathered in plain butter. It is quite sweet, dense, and cake-like, almost the consistency of a rye flavoured banana bread. There are as many recipes for this bread as there are families in Iceland, and of course everyone claims theirs is the best. Locals will typically bake the bread in a small pot buried in a geothermal spring for an entire day. The black volcanic sand is usually around boiling temperatures and over the course of the day, the bread is steamed and baked to perfection. As odd as this baking method may sound, it actually makes a lot of sense. The entire country of Iceland lies across the Mid-Atlantic Ridge between two tectonic plates, resulting in numerous active volcanoes, hot springs, and geothermal pools. Cue Instagram photo of #BlueLagoon. 

You’ll probably have most ingredients needed for this bread on hand, save a few obscure items. Just grab all that rye flour left over from quarantine, and run to the store for two ingredients: buttermilk and golden syrup. What is golden syrup one might ask? Well, Americans, you are in for a treat. Golden syrup, aka light treacle, is a thick-amber coloured form of inverted sugar, made by refining pure sugar cane. It was originally formulated in London and is still popular in the UK today, so you will find it as an ingredient in traditional English desserts, such as flapjacks or Harry Potter’s favourite dessert, treacle tart. 

Since most of us are not lucky enough to have a geothermal spring nearby, this recipe calls for a 3 or 6 qt. dutch oven to slow cook the bread overnight. This method will produce a moist, rustic loaf that lasts for about 1 week stored in a plastic bag on the counter at room temperature. Our favorite way to enjoy rúgbrauð is topped with butter, smoked trout, and hard boiled eggs. Or just eat it plain. It’s that good! 

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5 from 1 vote

Icelandic Rye Bread (Rúgbrauð)

Icelandic Rye Bread, aka Hverabrauð, is a traditional bread made in the geothermal springs of Iceland. This dense, sweet, cake-like bread is so easy to make and perfect with smoked fish or served plain as an aperitif.

Prep Time30 minutes mins

Cook Time11 hours hrs 30 minutes mins

Total Time12 hours hrs

Cuisine: Icelandic

Keyword: rye bread, thunder bread, icelandic rye bread

Servings: 24 servings

Author: Alicia

Equipment

• Dutch oven

Ingredients

• 460 g (3.5 cups) rye flour
• 260 g (2 cups plus 2 T) all-purpose flour
• 1 Tablespoon kosher salt
• 3 teaspoon baking soda
• 1028 g (4 1/4 cups) cultured buttermilk
• 335 g (1 cup plus 2 T) golden syrup

Instructions

• Preheat oven to 195ºF (90ºC).
• Generously butter a 3-6 quart Dutch oven.
• Combine the dry ingredients in a large bowl.
• Slowly add the buttermilk and syrup and mix until just combined. Dough will be runny.
• Pour the dough into buttered Dutch oven and cover with a parchment paper lined lid.
• Bake for 11 hours and 30 minutes or overnight at 195ºF (90ºC) in the oven. Gently loosen the bread from the sides of the pot with an off-set spatula and invert the loaf onto a cooling rack. Cool on a wire rack for at least 20 minutes before serving.
• Thinly slice and serve with your favourite smoked fish and crème fraîche  <3

Notes

Recipe adapted from The Nordic Baking Book by Magnus Nilsson

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