Rúgbrauð - Rye Bread Recipe

Updated: Apr 15

VERSION 1 by Bryndís Viglundsdóttir


12 dl. Rúgmjöl 6 cups rye flour

2 dl. Hveiti 1 cup white flour

2 dl. Heilhveiti 1 cup whole wheat

2 dl. Hveitiklíð 1 cup wheat bran

½ -1 lítil dós Lyle Golden sýróp (græn dós) ½ - 1 Lyle Golden syrup tin.

3 tsk. Salt 3 tsp. salt

4 ½ tsk. Natron 4½ tsp. baking soda

1 ltr. Súrmjólk 4 cups sour mlik

4 dl. Mjólk 2 cups milk


Stirred in a mixer or by hand.

Use a tin (good size!) with a lid or a cast iron pot ( with a lid ) for the baking. Line the tin or pot with baking paper.


Set the oven to 100 C (212 F) and bake for 11-12 hours.

Remove the bread while hot from the tin/pot and let it cool on the countertop.

Cut the cooled-off bread into wished-for parts, good to freeze some to use when wished for! Freezes well.

Lyle Golden Syrup Link. Any good syrup will do!


VERSION 2 - Crockpot Rúgbrauð By Emmily Olgeirson

Ingredients

● 460 g 1 lb 1 oz (3 1/2 cups) rye flour

● 260 g 9 1/4 oz (2 cups plus 2 tablespoons) plain (all-purpose) flour

● 1 litre 34 fl oz (4 1/4 cups) cultured milk

● 400 g 14 oz (1 cup plus 2 tablespoons) golden syrup or honey

● 15 g 1/2 oz (1 tablespoon) salt

● 3 teaspoons bicarbonate of soda (baking soda)


Traditional Directions

Line a 3-liter/101 fl oz (12 1/2-cup) heatproof vessel, pot, or bucket with a lid with some baking (parchment) paper.


Mix all the ingredients together in a bowl until fully combined, then transfer to the prepared vessel.



Crockpot Directions

In a large oval crockpot, a 9.5” x 5.5” metal loaf pan will just rest inside the crock without touching the bottom. If a smaller pan is used, add a ball of foil or some other barrier to keep the pan from making direct contact with the bottom of the crock.


Butter pans, fill with batter until ⅔ full and cover with foil with extra space at the top for expansion. Add warm water to the crockpot until the bottom ⅔ of the bread pan is submerged. Cover with lid and set to high. Because of the high water content of this bread, it will take 12 hours before it is done. Test doneness with a toothpick. It should come out clean when it is done.




Any buttered pans, tin cans or ramekins can be used in a crockpot. Tent with aluminum foil and steam in a slow cooker. Steaming the bread is the key.


Let the bread cool completely on a wire rack before cutting into it





VERSION 3 - YouTube Video

Check out more food videos on the Icelandic Roots Food Playlist.



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