Sunday, April 12, 2015
Icelandic Dark Rye Bread / Rúgbrauð
Our father is not known for spending a lot of time in the kitchen baking. However, he does make this absolutely delicious sweet rye bread which is a very common type of bread in Iceland.
It is said that it was originally made by baking it in milk cartons in the hot springs here in Iceland. Whether that is true or not there is no doubt that it is delicious!
As the amounts below might suggest, this is a huge batch of bread as it is supposed to be baked in a large roasting pan. See below on suggestions for making a smaller batch.
Dark rye bread/Iceland rúgbrauð
1.6 kg dark rye flour
200 gr whole wheat flour
200 gr white flour
700 gr dark brown sugar
11 - 12 tsp dry yeast
2 liters whole milk
1/2 - 1 tbsp salt
Mix all the ingredients together in a large bowl (you will need a very large bowl).
Ideally you should pour the dough into a large roasting pan (se here). However, if you do not have one of those you can bake the bread in regular bread pans. Bake att 100°c/200°F for 10 - 12 hours or until cooked through.
If you do not have a roasting pan you can make 1/3 of the recipe and bake it in 2 - 3 regular bread pans and bake for about 8 hours.
Let cool slightly and unfold, serve with butter (and preferably lots of it ;) ).