Rúgbrauð

Name: Rúgbrauð
Total time: 6 h 30 min
Yield: 2 servings
Cuisine: icelandic
Ingredients: 180 g Rye Flour; 40 g All Purpose Flour; 1 tsp Baking Powder; 0.5 tsp Salt; 250 ml Buttermilk; 120 ml Dark Syrup; 30 g Butter

Dark, sweet steamed rye bread with a tender crumb and deep caramel warmth.

Ingredients

180 g Rye Flour
40 g All Purpose Flour
1 tsp Baking Powder
0.5 tsp Salt
250 ml Buttermilk
120 ml Dark Syrup
30 g Butter

Method

Butter a small lidded loaf tin or ovenproof container, then in a bowl whisk {rye_flour}, {all_purpose_flour}, {baking_powder}, and {salt}. Stir in {buttermilk} and {dark_syrup} until a thick, smooth batter forms, scraping the bowl well so no dry pockets remain.
Scrape the batter into the prepared tin, cover tightly with its lid or a double layer of foil, and set it in a deep roasting pan. Pour in hot water to come halfway up the tin, then bake at low heat until the loaf is dark, fragrant, and a skewer comes out with moist crumbs but no wet batter.
Lift out the tin and let the {butter}ed loaf rest until just warm, then unmold and slice thick. Serve with cold {butter} for a glossy finish and soft contrast to the dense crumb.