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Easy to make, slightly sweet, soft and perfect for your morning toast – this Icelandic brown bread is amazing. You need to try it!
So, anyone out there ever had Icelandic brown bread? Yeah….didn’t think so.
This maybe isn’t a recipe that the masses are clamouring for. But you know what? They should be. It’s a fantastic, easy to make, brown bread that is a bit sweet, super soft, and just perfect for your morning toast.
So why Icelandic brown bread? Well, because I’m part Icelandic and so I had it fairly often growing up. My grandma’s family is from Iceland, although I’ll be honest, I haven’t really had a ton of Icelandic food. There were the few things that we would have at my Grandma’s house whenever we were visiting, but that’s about it. And occasionally my dad would bring home some dried fish and he and I would happily inhale it (being the only two in the house that actually liked it! As a side note, I haven’t had that in years – I wonder where I can find it?).
I have a couple of Icelandic recipes from my Grandma, although I haven’t yet attempted to make my favourite of all, a cake that she made every Christmas. It’s so good though, andI might need to try making it this year, just so that I can share it with you!
The one I make on a regular basis is this one – Icelandic brown bread. This recipe was from my great Aunt, and was originally meant to be made in a bread machine. But I never did really care for the strange square shaped loaves that you get out of a bread machine and so I haven’t used one in years. If you prefer to use one though, this recipe works well on the whole grain setting – it will make one large, 2 pound loaf.
I like it as two smaller 8×4 inch loaves, made in bread pans. Either way, it’s the perfect bread for toast. We love it toasted for breakfast with peanut butter or jam.
Even if you haven’t grown up with Icelandic brown bread – you will love it. It’s fantastic!
Yield: 2 - 8x4 inch loaves
Icelandic Brown Bread
Easy to make, slightly sweet, soft and perfect for your morning toast - this Icelandic brown bread is amazing. You need to try it!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Ingredients
- 1 1/3 cup (315mL) warm water
- 1/4 cup (57g) butter, melted and cooled
- 1 1/2 teaspoons (6g) granulated sugar
- 1/2 cup (105g) brown sugar, lightly packed
- 1/4 cup (90g) molasses
- 2 teaspoons (12g) salt
- 2 cups (10oz, 280g) all-purpose flour
- 2 1/2 cups (12.5oz, 350g) whole wheat flour (plus up to 1/2 cup (2.5oz, 70g) extra, if needed)
- 1 tablespoon (11g) instant yeast
Instructions
- In the bowl of a stand mixer with the dough hook attached, or in a large bowl with a wooden spoon or dough whisk, combine the water, butter, sugar, brown sugar and molasses.
- Add the salt, all-purpose flour, 2 1/2 cups (350g) whole wheat flour and the yeast.
- Mix with the dough hook until everything is combined.
- After mixing for a minute or so, the dough should come together and clear the sides and bottom of the bowl.
- If it is too wet and sticky to clear the bottom of the bowl, sprinkle in a little more whole wheat flour, a tablespoon at a time, until the dough clears the bottom of the bowl. It should be soft and slightly tacky to the touch, but not overly sticky.
- Knead the dough for 8-10 minutes (12-14 by hand) until it is smooth and elastic.
- Remove the dough to a lightly oiled bowl, turning it to coat, and cover tightly with plastic wrap.
- Allow it to rise until almost doubled, about 2 hours.
- Punch down the dough and turn it out onto a lightly oiled surface.
- Divide it into two pieces and shape each into a loaf by pressing it into a thick rectangle and then roll it up from the long edge, pressing the seam as you do so.
- Place each loaf seam side down into an oiled 8x4 inch bread pan and cover loosely with plastic wrap.
- Allow the loaves to rise for 45 minutes to 1 hour, or until they have almost doubled.
- Preheat the oven to 350 degrees F.
- Bake the loaves for 50-60 minutes, or until browned and cooked through.
- Turn out onto a wire rack to cool completely before slicing.
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Nutrition Information:
Yield:
32Serving Size:
2 slices
Amount Per Serving:Calories: 68Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 146mgCarbohydrates: 12gFiber: 1gSugar: 5gProtein: 1g
Nutrition Information is estimated based on ingredients used and may not be exact.
FAQs
Additionally, Icelandic rye bread is slow-baked, and the prolonged cooking time in the natural geothermal heat of the earth plays a role in enhancing the sweetness of the bread.
What is the famous bread in Iceland? ›
Locals call it rugbraud, but it's also referred to as 'thunder bread' or 'hot spring bread'.
How do you make bread brown on top after baking? ›
Egg wash is a mix of beaten whole egg and water (or milk or cream), which is used to brush onto the top of baked goods before baking. The purpose of egg wash is to provide a nice golden brown, shiny finish on your baking. I use this egg wash for pie crust, or this also makes a great egg wash for bread recipes.
What is the most eaten food in Iceland? ›
The most typical Icelandic food is fish, lamb, or Icelandic skyr. These have been the main elements of the Icelandic diet for over a thousand years. Icelandic meals are commonly meat-based due to the lack of farmable lands in the past.
Which country has the best bread in the world? ›
Top best bread of the world (Ranked by TasteAtlas)
- Roti canai, Malaysia.
- Pan de bono, Colombia.
- Butter garlic naan, India.
- Nan-e barbari, Iran.
- Pão de queijo, Brazil.
- Baguette, France.
- Naan (collectively), India.
- Piadina Romagnola, Italy.
The main components of a typical Icelandic breakfast include eggs, bacon, sausages, and skyr. Skyr is a traditional Icelandic yogurt that is high in protein and low in fat. It is often served with brown sugar, berries, or cream. Another popular dish is oatmeal or hafragrautur, which is made with rolled oats and milk.
What is the national dish in Iceland? ›
1. Hákarl (Fermented Shark) Iceland's national dish is Hákarl, a fermented shark dish. The sharks are usually Greenland sharks, and their meat is poisonous unless it's been fermented.
What is Iceland's favorite dessert? ›
Sjónvarpskaka (“TV-Cake")
Until today, the Sjónvarpskaka is an all-Icelandic-favorite. It is an easy treat for everyone to bake at home but can also be found in bakeries. It consists of a simple sponge dough topped with a layer of caramelized coconut flakes. Neither is it messy nor are you going to crumble too much.
Why is my brown bread not brown? ›
Are you baking your loaf at the right temperature? It sounds obvious, but bread generally needs to be baked at a high temperature. A golden-brown, glossy crust is achieved when sugars and amino acids (the building blocks of proteins) in the dough react together at high temperatures in the oven.
Why is my brown bread so dense? ›
The reason why whole wheat loaves end up so dense is because whole wheat flour has very little gluten as compared to white all-purpose flour. Gluten is important for giving the dough – and final loaves – structure. Without it, loaves tend to end up flat and dense.
Problems With Yeast
Yeast is what gives bread its rise. If your bread isn't rising, make sure your yeast hasn't expired. Yeast is a living organism, so if you've kept it in the fridge too long, some of it may die, and it won't produce enough rise. So check the expiration date, and store it in the fridge or freezer.
Why is Icelandic bread so good? ›
The two key elements here are low and slow. The bread develops considerable sweetness by allowing the loaf to cook over a much longer period than if you were to place it in a regular oven. The dough contains no yeast; instead, a sourdough starter kicks off proceedings.
What is the special bread in Iceland? ›
Icelandic Rye Bread (Rú*gbrauð)
Where did Zac Efron bake bread in Iceland? ›
Actor Zac Efron journeys around the world with wellness expert Darin Olien in a travel show that explores healthy, sustainable ways to live. They visit Laugarvatn Fontana, a small geothermal spa in Iceland, and experience bread baking like they did before electricity.
Why is rye bread so popular in Iceland? ›
The reason for its popularity is because rye grains were cheap and readily available, and it was made using sourdough which was the only raising agent available. Before it was trendy, sourdough was the traditional method of fermentation and was used to make the next loaf.
Why is Iceland food so good? ›
Like in most of Scandinavia, the cuisine is entirely inspired by the ingredients Icelanders have around them, from the free-roaming sheep to the cod, herring, and Arctic char that splash around the cold waters. Beyond its freshness, Iceland's food is pure—with less of a focus on GMOs and artificial ingredients.
Why does bread taste better in Europe? ›
The biggest difference between American breads versus European breads is the quality of the ingredients used in each bread. Standard, store-bought American bread contains many preservatives and fillers that are banned in European countries.
What is Iceland special food? ›
HÁKARL: FERMENTED SHARK
Hakarl is a fermented shark and the most famous food in Iceland. If you're brave enough to give it a try, an experience eating hakarl will certainly be an authentic story to take home with you. Fermented shark is best eaten with a shot of Brennivín, a cumin-flavored liqueur from Iceland.
