Rúgbrauð (Icelandic Sweet Dark Rye Bread)
In short: A dark, dense, slightly sweet rye bread with no yeast, cooked low and slow in a water bath, like the loaf traditionally buried in hot spring soil. It takes about 3 h 15 min in total and makes 12 servings.
- Prep
- 15 min
- Cook
- 3 h
- Resting
- 8 h
- Total
- 3 h 15 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 170 kcal
Rúgbrauð, called hverabrauð when it is baked in the ground near a hot spring, is the dense, dark and slightly sweet rye bread of Iceland. The old way is to bury a sealed pot of batter in warm geothermal ground for 24 hours. At home, a covered loaf in a water bath in the oven gives a similar dense crumb in three hours. It has no yeast and no kneading, so it takes only minutes to mix. Serve in thick slices with butter and smoked fish or cured lamb.
Instructions
- Heat the oven to 150°C (300°F) and put the kettle on to boil. Butter a 1.5 liter (6 cup) loaf pan, about 23 x 12 cm (9 x 5 in), and a sheet of foil large enough to cover it.
- Whisk the rye flour, whole wheat flour, baking powder, baking soda and salt in a large bowl.
- Warm the buttermilk and syrup together in a small pan or the microwave for 30 seconds, just until the syrup loosens, and stir. Pour into the dry ingredients and mix until no dry flour remains. The batter will be thick but pourable.
- Scrape the batter into the pan, smooth the top and cover tightly with a double layer of foil, buttered side down, crimping the edges all around.
- Set the pan in a deep roasting pan and pour boiling water into the roasting pan to come halfway up the sides of the loaf pan.
- Bake for 3 hours, topping up the hot water if it drops low. The loaf is done when a skewer comes out clean and the center reads 96°C (205°F).
- Lift the pan out of the water and cool for 20 minutes, then turn out the loaf and cool completely on a rack. Wrap it and rest overnight before slicing.
Tips
- Wrap the loaf in foil or a cloth and rest it overnight before slicing. The crumb firms up and the flavor deepens.
- Keep the pan covered tightly and the water bath topped up with hot water, so the loaf steams instead of drying out.
Questions and answers
Why is Icelandic rye bread sweet?
Syrup or molasses is part of the batter. It balances the earthy rye and helps the crust darken during the long, slow bake.
Can I make it without buttermilk?
Yes. Stir 1 tablespoon of lemon juice or vinegar into 350 ml (1 1/2 cups) of milk and let it sit for 5 minutes. This gives the acidity the baking soda needs.
How do I store rúgbrauð?
Wrap it in a cloth or foil at room temperature for 4 days, or freeze slices for up to 3 months. Toast frozen slices straight from the freezer.
How long does it take to make Rúgbrauð (Icelandic Sweet Dark Rye Bread)?
About 3 h 15 min in total: 15 min of preparation and 3 h of cooking.
How many calories are in Rúgbrauð (Icelandic Sweet Dark Rye Bread)?
About 170 kcal per serving, with 4 g of protein, 35 g of carbohydrates and 2 g of fat. These values are estimates.
Nutrition per serving
| Calories | 170 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 35 g |
| Fat | 2 g |
| Fiber | 5 g |
| Sugar | 10 g |
| Sodium | 330 mg |
Estimated values, calculated from the ingredients.
