Everyday meals
Rúgbrauð (Icelandic rye bread)
Rúgbrauð is a very dense, sweet and moist rye bread, traditionally baked slowly in geothermal ground or in a sealed tin. It goes with hákarl, skyr and smoked fish, and keeps for several days.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Nutrition facts
342 kcal per serving
- Protein
- 9.2 g
- Carbohydrates
- 69.6 g
- of which sugars
- 26.7 g
- Fat
- 1.9 g
- Fiber
- 4 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Preheat the oven to 150 °C and butter a 25 cm loaf tin.
- In a large bowl, mix the rye flour, wheat flour, baking soda, salt and cinnamon.
- Stir in the treacle and buttermilk, then mix until you have a thick, smooth batter.
- Add the raisins and seeds if using, then pour the batter into the tin.
- Cover the tin with foil and bake for 3 hours at 150 °C, then remove the cover for 15 minutes to brown the crust.
- Let it cool for 30 minutes in the tin before turning out and slicing.
Variations and tips
Oven or steam. For a more traditional method, wrap the tin in foil and set it in a large pot of boiling water for 4 hours.
More ideas
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Iceland
Iceland
Iceland
Iceland
Iceland
Iceland
Iceland
Iceland
Original Ecomely recipe.