Recipe

Traditional Icelandic Rye Bread

Nordic Delight: Authentic Icelandic Rye Bread

4.4 out of 5

Indulge in the rich flavors of Icelandic cuisine with this traditional recipe for Rúgbrauð. This hearty and dense rye bread is a staple in Icelandic households, known for its unique baking method and distinct taste.

Bread› Rye Bread› Rúgbrauð

European cuisine› Northern European cuisine› Nordic cuisines› Icelandic cuisine

Preparation time

15 minutes

Cooking time

2 hours (traditional method) or 1 hour (oven method)

Total time

2 hours 15 minutes (traditional method) or 1 hour 15 minutes (oven method)

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using plant-based buttermilk and butter substitute), Dairy-free (if using plant-based buttermilk and butter substitute), Nut-free, Low-fat

Allergens

Gluten, Dairy

Not suitable for

Gluten-free (contains rye and wheat flour), Keto, Paleo, High-protein, Low-carb

Ingredients

500g (4 cups) rye flour 500g (4 cups) rye flour
250g (1 cup) whole wheat flour 250g (1 cup) whole wheat flour
2 tsp baking powder 2 tsp baking powder
1 tsp salt 1 tsp salt
500ml (2 cups) buttermilk 500ml (2 cups) buttermilk
100g (1/2 cup) dark brown sugar 100g (1/2 cup) dark brown sugar
100g (1/2 cup) molasses 100g (1/2 cup) molasses
50g (1/4 cup) unsalted butter, melted 50g (1/4 cup) unsalted butter, melted

Nutrition

Calories: 250 kcal / 1046 KJ
Fat: 4g (1g saturated)
Carbohydrates: 50g (20g sugars)
Protein: 6g
Fiber: 6g
Salt: 1g

Preparation

1.
Preheat the oven to 180°C (350°F). If using the traditional method, preheat the oven to 120°C (250°F) and place a large pot with a tight-fitting lid inside.
2.
In a large mixing bowl, combine the rye flour, whole wheat flour, baking powder, and salt.
3.
In a separate bowl, whisk together the buttermilk, dark brown sugar, molasses, and melted butter until well combined.
4.
Gradually pour the wet ingredients into the dry ingredients, stirring until a sticky dough forms.
5.
If using the traditional method, transfer the dough into the preheated pot. If using the oven method, transfer the dough into a greased loaf pan.
6.
Bake the bread in the preheated oven for 2 hours if using the traditional method, or 1 hour if using the oven method.
7.
Remove the bread from the pot or loaf pan and let it cool completely on a wire rack before slicing.

Treat your ingredients with care...

Rye flour — Make sure to use a good quality rye flour for the best flavor and texture.
Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
Molasses — Opt for unsulfured molasses for a more authentic flavor.
Dark brown sugar — If you prefer a less sweet bread, you can reduce the amount of sugar used.

Tips & Tricks

For a richer flavor, you can add a handful of raisins or chopped nuts to the dough before baking.
To achieve a darker crust, brush the top of the bread with a mixture of molasses and water before baking.
Store the bread in an airtight container to keep it fresh for several days.
Rúgbrauð is traditionally served thinly sliced and toasted, topped with butter and Icelandic smoked fish.
If you prefer a softer crust, wrap the bread in a clean kitchen towel while it cools.

Serving advice

Serve the Rúgbrauð as a side dish with traditional Icelandic meals, such as smoked fish, lamb stew, or pickled herring. It can also be enjoyed on its own, sliced and spread with butter or your favorite toppings.

Presentation advice

To showcase the rustic charm of this traditional Icelandic bread, present it on a wooden cutting board or a traditional Icelandic plate. You can garnish the plate with fresh herbs or a sprinkle of rye flour for an authentic touch.