Photo from pinterest.com

Rúgbrauð, also known as Icelandic rye bread, is a beloved traditional bread in Iceland, cherished for its dense texture and rich flavor. This dark, hearty bread is made primarily from rye flour, often sweetened with molasses or dark syrup, and baked slowly in a low-temperature oven. Rúgbrauð is a staple of Icelandic cuisine, enjoyed as a hearty accompaniment to soups, stews, or simply slathered with butter for a delicious snack.

Ingredients:

2 cups rye flour

1 cup whole wheat flour

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

1/2 cup dark molasses or syrup

Butter or oil, for greasing

Instructions:

Preheat your oven to 300°F (150°C). Grease a loaf pan with butter or oil and set aside. In a large mixing bowl, combine rye flour, whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk and dark molasses or syrup until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms. Pour the batter into the greased loaf pan and smooth the top with a spatula. Cover the loaf pan with aluminum foil and place it in the preheated oven. Bake for 2 to 2 1/2 hours, or until the bread is firm and a toothpick inserted into the center comes out clean. Once baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Serving:

Slice the cooled Rúgbrauð and serve it with butter or alongside your favorite Icelandic dishes such as soups, stews, or smoked fish. Enjoy the rich, hearty flavor of this traditional Icelandic rye bread with every bite.

Rúgbrauð embodies the rich culinary heritage of Iceland, offering a taste of tradition and comfort in every slice. Whether enjoyed as part of a meal or on its own, this hearty rye bread is sure to warm the hearts and satisfy the cravings of all who taste it.