© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Icelandic rye bread, or rúgbrauð, a staple of Icelandic cuisine, is traditionally baked underground, buried in a bubbling geothermal pit for 24 hours. Since I don't have a hot spring in my back yard or live in a geothermal area, baking the bread in a simpler and more convenient modern oven is an ideal alternative way to get to taste this iconic Icelandic Rye Bread, which you would think it's healthy. Well, not this one as it contains a whole cup of honey and molasses in it, but it's DELICIOUS with a light caramel note and dense texture. Since it?s leavened with baking powder and baking soda, it?s very easy to throw together. This delicious traditional rye bread can be served in a variety of ways, topped with smoked fish / lamb, skyr, cheese or even just butter or simply with your favourite toppings. Store leftover bread tightly wrapped at room temperature for several days or up to 3 months in the freezer.
I adapted the recipe from King Arthur Baking, as 2-hr-baking time seems reasonable for me. Other recipes suggested baking at 100C/200F for 6 hours. Alternatively you can make this in a slow cooker, covered with aluminum foil, for 4 hours. I haven't tried it myself yet, so if you do please let me know how it turns out!
Read more »Eat,Drink And Be Merry!

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