Iceland / Bread
UniTools
Icelandic rye bread
A sweet dark rye bread baked in a sealed tin for twelve hours at a low temperature.
Ingredients
ServingsOriginal: Serves 12
- Rye flour500 g
- Wheat flour200 g
- Milk600 ml
- Golden syrup or treacle150 ml
- Brown sugar100 g
- Baking powder2 tsp
- Bicarbonate of soda1 tsp
- Butter, to serve100 g
- Salt1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Mix both flours with the sugar, baking powder, bicarbonate and salt in a large bowl.
Warm the milk with the syrup until the syrup dissolves.
Pour the liquid into the dry ingredients and stir with a spoon to an even thick batter.
Grease a tin, pour in the batter and fill it two-thirds full.
Seal the tin with two layers of foil and tie it with string so no steam escapes.
Stand the tin in a deep tray of water and bake at 100 °C for twelve hours.
Cool it completely in the tin and rest it a day before cutting. Serve with butter.
