Rúgbrauð — Print Recipe — The Culinary Codex

Dense, dark, naturally sweet rye bread traditionally baked underground using geothermal heat. Moist, rich, and deeply flavored.

Ingredients

1 Mix rye flour, all-purpose flour, baking powder, baking soda, and salt in a large bowl.
2 Warm the milk and molasses together until combined, then add to the dry ingredients and stir until a thick batter forms.
3 Pour batter into a greased and lidded loaf tin, filling two-thirds full.
4 Traditionally: bury the sealed tin in hot spring ground for 24 hours. Modern: bake in oven at 100°C for 12 hours or use a slow cooker on low for 12 hours.
5 Remove from tin, cool slightly, and slice thickly. Serve with butter.

Did You Know?

In Laugarvatn, Iceland, a bakery still buries rúgbrauð pots in the volcanic ground near hot springs and digs them up the next day perfectly baked.