Okay, so if you didn’t know, the hubs and I were supposed to go to Iceland in June. COVID SUCKS.
So, since our trip is postponed, I got to work and brought Nordic cuisine to my kitchen. I have never tasted something so scrumptious! This bread is delicious and I am so glad I discovered it. I have made it a ton and developed my own take to this traditional Icelandic favorite. You can eat it by itself, with honey, or top it with savory things like egg or fish (okay, Iceladians would do the fish thing, but I prefer it with honey LOL)
Back in the day, this dough used to be made in empty milk cartons the were then buried near the natural hot springs and kept there all day to bake. Iceland has geothermal currents in the ground that bake this bread to perfection. Some families and some local cafes in Iceland still bake their bread this way!
| Makes 1 loaf
Print this recipe below
2 1/2 Cups of All Purpose Flour
1 Cup of Dark Rye Flour
2 tsp salt
1 teaspoon of baking soda
3/4 teaspoon baking powder
2 tablespoons of brown sugar or coconut sugar
1 3/4 cups of buttermilk (or regular milk + 1 tsp of vinegar or lemon juice)
Preheat your oven to 300 F.
Thoroughly mix your wet ingredients in a bowl. Make sure that the molasses is well mixed in with your buttermilk. Set aside.
Mix your dry ingredients together in a separate bowl.
with a wooden spoon or spatula, mix your wet ingredients into your dry ingredients until combined. Transfer your mixture into a greased loaf pan and let this mixture rest for 10 minutes.
bake for 60 minutes.
let cool for at least 15-30 minutes before slicing.