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Rugbrau or Icelandic Rye Bread

Icelandic Rye Bread

Rugbrau or Icelandic Rye Bread, is a traditional staple of Icelandic cuisine. This dense and dark bread is made using rye flour and often includes other whole grains like oats or wheat.
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5 from 1 vote
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: bread
Cuisine: Icelandic
Keyword: Icelandic Rye Bread
Servings: 16 Servings
Calories: 99520 kcal
Rugbrau or Icelandic Rye Bread

Equipment

  • Mixing bowl
  • Loaf pan (approximately 9x5 inches
  • Spatula or back of a spoon
  • Wire rack for cooling

Ingredients

  • 2 1/3 cups rye flour dark
  • 1 cup wheat flour
  • 3 t. baking powder
  • 1/2 t. baking soda
  • 1 1/2 t. salt
  • 1 1/2 cups buttermilk
  • 3/4 cup golden syrup

Instructions

Preheat the Oven:

  • a. Start by preheating your oven to 200°C (392°F.
  • b. Ensure the oven rack is in the middle position.

Prepare Baking Dish:

  • a. Grease and flour a standard loaf pan, approximately 9x5 inches in size.
  • b. Ensure it's well coated to prevent sticking.

Combine Dry Ingredients:

  • a. In a large mixing bowl, combine 2 1/3 cups of dark rye flour, 1 cup of whole wheat flour, 3 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1 1/2 teaspoons of salt.
  • b. Mix the dry ingredients thoroughly to distribute evenly.

Add Buttermilk:

  • a. Create a well in the center of the dry ingredients.
  • b. Pour in 1 1/2 cups of buttermilk into the well.
  • c. Gradually incorporate the wet and dry ingredients, mixing until a sticky dough forms.

Incorporate Golden Syrup:

  • a. Add 3/4 cup of golden syrup to the dough.
  • b. Continue mixing until the syrup is evenly distributed throughout the dough.

Transfer to Baking Dish:

  • a. Place the prepared dough into the greased and floured loaf pan.
  • b. Smooth the top with a spatula or the back of a spoon for an even surface.

Bake:

  • a. Put the loaf pan into the preheated oven.
  • b. Bake for approximately 45 minutes to 1 hour, or until the bread is firm and a toothpick inserted into the center comes out clean.

Cool:

  • a. Remove the Rugbraud from the oven when done.
  • b. Allow it to cool in the pan for about 10 minutes.
  • c. Then, transfer the bread to a wire rack to cool completely.

Slice and Serve:

  • a. Once the Rugbraud has cooled, slice it into desired portions.
  • b. Serve the Icelandic inspired rye bread with your favorite toppings or enjoy it as is.

Notes

Ensure your loaf pan is well-greased and floured to prevent sticking.
Use a toothpick to check for doneness by inserting it into the center; it should come out clean.
For a softer crust, wrap the cooled bread in a clean kitchen towel after baking.
Experiment with toppings like butter, jam, or cheese to enhance the flavor.
To make slicing easier, allow the bread to cool completely before cutting.
Consider doubling the recipe to have extra loaves on hand for future use.

Nutrition

Calories: 99520kcal | Carbohydrates: 51968g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 64760648mg | Potassium: 45094mg | Fiber: 377g | Sugar: 14g | Vitamin A: 37IU | Calcium: 11040031mg | Iron: 20973mg
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