Rúgbrauð (Rye Bread)
Dense and sweet Icelandic rye bread, traditionally baked in the ground near hot springs.
Note: The image shown is a serving suggestion. Your final dish may vary in appearance based on the specific ingredients used and individual preparation methods.
15m
12hr
350
INGREDIENTS
Rye flour 500g
whole wheat flour 100g
sugar 50g
baking soda 1 tsp
buttermilk 500ml
salt
INSTRUCTIONS
Step1: Mix rye flour, wheat flour, sugar, baking soda, salt. Add buttermilk to form a dough.
Step2: Pour into a greased, lidded pot. Bake at 100°C for 12hr.
Step3: Let cool before slicing. Serve with butter.
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