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.
Servings: 24 servings
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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