Rúgbrauð, or Icelandic rye bread, is a traditional dark and dense bread that’s typically baked slowly at a low temperature. This slightly sweet bread is often enjoyed with butter, smoked fish, or cheese. Follow this recipe to create authentic Rúgbrauð at home.
Ingredients:
- 2 cups rye flour
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup dark molasses
- 2 cups buttermilk
Instructions:
Preparing the Dough:
- Preheat Oven:
- Preheat your oven to 250°F (120°C).
- Mix Dry Ingredients:
- In a large mixing bowl, combine the rye flour, whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
- Add Wet Ingredients:
- Stir in the molasses and buttermilk until the ingredients are well combined and the dough is smooth.
- Prepare the Pan:
- Grease a 9×5 inch loaf pan or a similarly sized oven-safe container. Pour the batter into the prepared pan, smoothing the top with a spatula.
Baking the Bread:
- Bake Slowly:
- Cover the pan with aluminum foil and place it in the preheated oven. Bake for 6-7 hours, or until a toothpick inserted into the center comes out clean. The slow baking process is key to achieving the bread’s characteristic dense texture and rich flavor.
- Cool the Bread:
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
Serving:
- Slice and Serve:
- Slice the Rúgbrauð and serve it with butter, smoked fish, cheese, or your favorite toppings.
Rúgbrauð is a classic Icelandic bread that offers a unique taste and texture. The slow baking process creates a dense, slightly sweet loaf that’s perfect for enjoying with a variety of toppings. Whether served as part of a traditional Icelandic meal or simply as a tasty snack, Rúgbrauð is sure to delight. Verði þér að góðu!