Rúgbrauð (Dark Rye Bread)

Rúgbrauð is a dense, cake-like sweet dark rye bread. Historically baked using geothermal heat, it adapts beautifully to a long, low oven bake.

Ingredients

• 15 cups rye flour and 3 cups wheat flour
• 20 tsp baking powder and 1 tsp salt
• 2 cups sugar and 1 cup syrup (golden syrup, honey, or maple syrup)
• 2 liters full-fat milk

Preparation

• Preheat the oven to 100°C.
• Combine all dry ingredients in a large bowl.
• Stir in syrup and milk; knead until completely combined — the dough will be very thick.
• Grease a large ovenproof dish with a tight-fitting lid and pour in the dough.
• Cover and bake at 100°C for 12 hours for the signature dense, caramelized texture.