Rúgbrauð — Icelandic rye bread

Rúgbrauð — Icelandic rye bread. Medium rye flour, Table salt, Double-acting phosphate baking powder.

King Arthur Test Kitchen

10 + 135 min · 16

Ingredients

• 477 g Medium rye flour
• 10 g Table salt
• 12 g Double-acting phosphate baking powder
• 3.5 g Baking soda
• 454 g Buttermilk
• 168 g Honey
• 170 g Molasses
• 5 g Butter

Preparation

1. Heat the oven to 165°C. Grease a 23 cm lidded loaf tin, including its lid, with the butter. Mix rye flour, salt, baking powder and baking soda.
2. Whisk the buttermilk, honey and molasses separately, then stir into the dry ingredients until evenly combined. Transfer to the tin, smooth the top and close the lid.
3. Bake for 2 hours. Turn the oven off, remove the lid and leave the bread inside for another 15 minutes. Turn out and cool completely on a rack before cutting into 16 thin portions.