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.
About Sigrún Ólafsdóttir
Sigrún grew up baking rúgbrauð with her grandmother in Akureyri and has spent the last decade collecting recipes from kitchens all over Iceland. She writes Icelandic MAT's recipes, one dish at a time.