Rúgbrauð -Icelandic Rye bread

I’m starting my bread series with Icelandic Rye bread, Rúgbrauð (Icelandic Rye bread) I first had this bread in Iceland, topped with a traditional fish stew called Plokkfiskur, at a place called Kaffi Loki. It was probably one of my favourite dishes we had in Iceland.

In Iceland, Rúgbrauð isn’t just baked in a typical oven. It’s traditionally cooked using the natural heat of hot springs. The dough is placed in a sealed pot and buried in the ground near a geothermal spring, where it bakes low and slow for hours. The slow cooking process, powered by the earth itself, gives the bread its deep, earthy flavour and dense texture. It’s a beautiful, almost sacred tradition that harnesses the power of nature to create something nourishing.

The site where the first Geothermal Greenhouse was located in Iceland

While I don’t have a geothermal oven in my backyard, I’ve adjusted the recipe to make it work right here in Canada. The key to replicating the dense, moist bread is patience. You’ll need rye flour, which gives this bread its signature rich texture. Unlike wheat flour, rye is more compact, so don’t expect a light, airy loaf. Instead, you get something that’s hearty and filling.

Salt from Iceland. One with Thyme and one with Seaweed. Handcrafted in Iceland.

The process of making it at home isn’t complicated, but it does take some time. After mixing the dough, you’ll bake it slowly in your oven, which will still give you that deep flavour and dense texture. I love this bread with a bit of butter, especially right out of the oven when it’s still warm. The aroma of freshly baked bread filling the air is hard to beat.

It’s also fantastic with smoked salmon or even just as a base for a quick spread of cheese. The beauty of Icelandic Rye is that it’s incredibly versatile. You can pair it with almost anything, and it will complement whatever flavours you’re working with.

Ingredients

• 4 1/2 cups Organic Medium Rye Flour

• 2 teaspoons table salt

• 1 tablespoon baking powder

• 3/4 teaspoon baking soda

• 2 cups buttermilk, or whole (full-fat) milk with 2 tablespoons of white vinegar

• 1/2 cup honey

• 1/2 cup molasses

Instructions

• In a large bowl, whisk together the flour, salt, baking powder, and baking soda, make a well in the middle of the dry ingredients and whisk together the buttermilk, honey, and molasses, stirring to combine.

• Transfer the batter to a lightly greased pain de mie (pullman) pan and smooth the top. Don't forget to lightly grease the lid!

• Bake the bread at 325 degrees for 2 hours, low and slow. for 2 hours and 15 minutes.

• With the last 15 minutes, turn off the oven and remove the lid from the pan and leave the loaf in the oven.

• Remove from the oven and turn out of the pan onto a cooling rack.

• Cool completely before slicing and enjoy!