Icelandic sweet rye bread

by soffiagudrun

I have a recipe of a sweet rye bread, another classic Scandinavian bread and very Icelandic.  There are few types of this sweet rye bread.  I will give you two different recipes with two different cooking methods.

This bread is so good with the Plokkfiskur recipe, and really good with lamb pate and cucumbers and also really good with a boiled or fried egg.

Icelandic rye bread

  • 225 g rye
  • 150 g flour
  • 125 g whole wheat flour
  • 2 tsp baking soda
  • 2 tsp salt
  • 1/2 liter buttermilk
  • 325 ml syrup

Mix all ingredients together.  Butter up 5 empty cans.

But a parchment paper in the bottom of the cans.  Pour in the rye batter, so you fill the cans half way up.

Close them with a piece of aluminum paper and put them in a pot of boiling water.  The water should cover half of the cans.  Turn the heat on medium low and boil it for about 3-4 hours.

And with some Plokkfiskur, the fish in a white sauce on top, match made in heaven, I kid you not.

Then I have another recipe, similar a  little darker bread.  It is best to cook it for a rather long time on low heat.

Icelandic rye bread II

  • 375 g rye
  • 125 g whole wheat flour
  • 2 tsp baking soda
  • 2 tsp salt
  • 1/2 liter buttermilk
  • 325 ml syrup

Mix all ingredients together. Butter up a pot made of Cast iron, enamel or ceramic. I also put some parchment paper in it in case the dough would stick.  Pour in the bread dough. Put the lid on the pot.  Put in it the oven at 100°c ( 212 f).

Bake for 10 hours.  I put mine in the oven around 10 in the evening and took it out 8 in the morning and it was nicely baked.

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