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Icelandic Dark Rye Bread

November 21, 2014 By Steve Dunn Leave a Comment

Sliced bread tight - Blog 3763
 

I was so happy to come across this recipe the other day in the latest issue of Saveur Magazine, not just because it looked like a delicious holiday season treat, but also because it allowed me to put some rarely used pantry items of mine to good use.  It turns out that I had everything I needed to make this simple (though not quick) bread, including rye flour and Lyle's Golden Syrup on-hand.  The syrup was left-over from making Anzac Biscuits with the boys some months ago, but for the life of me I can't tell you why I had not one, but TWO bags of rye flour in my pantry.

I do sometimes wonder where all this stuff comes from…. a pantry fairy perhaps?

While very quick to pull together, this dense loaf requires EIGHT hours of cooking time at 200℉, so a little advance planning is required when crafting this bread.  The slightly sweet and moist bread is delicious toasted with a little salted butter at breakfast, but would also make a lovely addition to a cheese platter.  I froze one of the loaves to serve alongside dinner rolls on my Thanksgiving table where I expect it will play nicely with the rest of the feast I have planned.  

Sliced bread - Blog 3762

This heavy, rustic loaf is exactly the kind of thing I could see the Pilgrims baking back in the day, and in fact does remind me a little of a holiday staple in these parts, New England Brown Bread (oohhh…now that is something I need to make soon).

Cheers – Steve

Icelandic Dark Rye Bread

by: from: Saveur Magazine | Issue #170
notes: Makes 2 loaves
yield:
Cooking ModePrint Recipe

Ingredients

  • unsalted butter for greasing the pans
  • 3 cups dark rye flour
  • 1 1/2 cups whole wheat flour
  • 4 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 2 cups buttermilk
  • 1 cup golden syrup

Instructions

  • Heat oven to 200℉.  Grease 2 loaf pans with butter.  Whisk flours, baking powder, salt, and baking soda in a bowl.  Stir in buttermilk and syrup to form a smooth dough.  Pour dough into prepared pans and cover with foil; bake until cooked through, about 8 hours.
  • Let cool slightly and un-mold; serve with butter if you like.
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Filed Under: Bread + Rolls + Muffins

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I started Oui, Chef a few years back as a means to chronicle my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food

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