Jump to Recipe
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.
Recommended Products
This post contains affiliate links. As an Amazon Associate, I may receive a small commission from qualifying purchases.
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? ›
Icelandic Rye Bread (Rú*gbrauð)
Where in Iceland do they bake bread in the ground? ›
A lot of people still bake this way in Laugavautn. It's a tradition that we put a stone on top to let the other locals know that we are baking here. This is a daily practice for Hilmarsson. Once the pot is buried, he waits about 24 hours before returning to dig it out.
What is the number one food in Iceland? ›
This boom in fisheries led to fish becoming a staple of the Icelandic diet. Today, you'll see a mix of both preserved and fresh foods in Icelandic homes. Horse meat is no longer banned and salted meat is rare. Fish remains the main food source in Iceland.
What is the most eaten food in Iceland? ›
Cod, salmon, and haddock are the most common, along with langoustines, a favorite for most local gourmands. “Lobster is also one of the best things Icelanders eat. The small Icelandic langoustine is incredibly tender and delicious and an expensive favorite for many, myself included,” Halldorsson laughed.
What do Icelanders eat for breakfast? ›
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 dessert of Iceland? ›
Undoubtedly the most famous Icelandic dessert product is Skyr which can be found in supermarkets worldwide and is most likened to a yoghurt. It is slightly different to standard yoghurt however and there are several varieties available in Iceland, such as drinkable, fruit flavoured and creamed Skyr.
What is Iceland's national delicacy? ›
Hákarl, also known as fermented shark, is the official national dish of Iceland. While it's not part of the traditional daily cuisine anymore, hákarl is considered a delicacy and many tourists opt to try this unique dish at least once.
How much is a loaf of bread in Iceland? ›
Sample prices by item
| Item | ISK (average) | Price in GBP (approx) |
|---|
| Bread (loaf) | 445 | £2.65 |
| Eggs (dozen) | 754 | £4.45 |
| Supermarket beer | 423 | £2.50 |
| Supermarket wine (mid-range) | 2,550 | £15.00 |
12 more rowsActor 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.
The meats can range from sheep, lamb, pork, beef, and even a horse or a whale. While the fish is culturally significant for the local dwellers, the meat is also quickly becoming a good choice for locals and tourists alike. Both of these lean meats has become a staple of what do people eat in Iceland.
What bread is cooked in sand in Iceland? ›
To make the bread, he combines rye flour, all-purpose flour, sugar, baking powder, and salt, then blends in cow's milk. Though that may sound simple, it's the temperature, depth, and time that the bread spends cooking in the hot-springs sand that imparts its cakey sweetness. Steam hisses around Lake Laugarvatn.
What is butter in Iceland? ›
Icelandic Creamery Butter is made from fresh cream, which is produced from the milk of Icelandic cows fed on grass. Rich in flavour, its smooth texture makes it easier to spread. The use of growth hormones and steroids in raising cattle is completely banned in Iceland.
Why does bread in Europe taste better? ›
Flour in Europe is generally made from sprouted and/or fermented grains, which gives the grains a chance to relinquish some of the phytic acid that the grains contain. Less phytic acid, more easily digestible, and it changes the flavor profile. Ever make a yeast-based bread like sourdough from scratch?
Which country has the most delicious bread? ›
Well, Roti Canai of Malaysia tops the Taste Atlas list of the world's best breads. Roti Canai is a famous flatbread originally found in Malaysia. It is a pan-fried bread. The bread from Malaysia has secured 4.9 stars.
Which country is known for the best bread? ›
Iceland. Iceland is considered one of the countries with the best bread in the world, much of which can be attributed to the unique methods it employs for its bread-making. The Icelandic rye bread is high in sugar and is baked underground using bubbling lava sand as the heat source.
What kind of bread do they eat in Iceland? ›
The first and foremost of Icelandic loaves of bread is rú*gbrauð, or sweet, dark rye bread. Nowadays, there are several ways to make rú*gbrauð, but it was traditionally baked in a pot or steamed.
