Icelandic Rye Bread - The Sweet - ICELAND FOOD CENTRE #02

In this part one of our Ryebread series we are looking into a few different types of Icelandic sourdough!
Check out the blog for the method and background of this dish!
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Recipe:
3 cups rye flour
1 ½ cups whole wheat or all-purpose flour
2 ½ tsp baking soda
1 tsp salt
750ml kefir
1 cup golden syrup
All degree's are in Celcius.
Music by Joakim Karud / joakimkarud

[@hellsect]

Thank you very much! I love this recipe, I've made a couple of times already. One suggestion: Provide the quantities in grams too.

[@Moss_piglets]

I ate that EVERY.SINGLE.DAY when I was in Iceland. I miss the ice cream, pastries and skyrr 😭 Edit: So, I've made this 10 times since I tried your recipes. Hands down the best! It's probably the kefir. i previously used buttermilk. Grandma thinks it's alright though not as great her rúgbröd 😅

[@pincheprepper7375]

This is my go-to recipe for this bread. It always turns out beautifully. I just put one in the oven. Cooking the rollapulsa next! ❤❤❤

[@Mezze21]

Beautifull! I stay in Iceland for 5 more days but than i have to go home. Im sure if i try this at home my pain will be a little smaller 💜

[@IcelandFoodCentre]

No, don't leave!

[@Mezze21]

@@IcelandFoodCentre i mean Swiss is beautifull but i wanna come bassaaack 😭

[@iceomistar4302]

Now then I just need to find some volcanic beds in the soil and presto!

[@IcelandFoodCentre]

Come to Iceland

[@cosmosman7156]

😅😅😅

[@sapphireblue5363]

Made my fourth rug braud; this time with honey. Very yummy!

[@IcelandFoodCentre]

It's like a drug. It's so addictive!

[@carlavaladares1158]

Ainda bem que alguém testou com uma fonte de doce diferente, estou no Brasil e tenho melado, vou testar😘👍🏼😉🥰

[@dreamersmask]

Where are the rest of the rye bread videos?? We were promised one without baking soda, and one without sweetener! Loved it. Want more.

[@IcelandFoodCentre]

Don't rush us. Mona Lisa took 15 years to make.

[@roberthenriksson9241]

Tried to make this last night, got up at 4.30 to take it out - now let us cross our fingers that the result is mighty fine!

[@roberthenriksson9241]

And it was great! Would you suggest adding time if you'd make two batches?

[@IcelandFoodCentre]

Make sure you put on lots of butter! If your oven has a fan and can fit two batches without cramming it then I see no problem with it. The fan should help to regulate heat. Back in the day, my mom would save milk cartons(paper), cut the tops off and use them as upright tins so she could fit more in the oven! Where are you located? Could you get your hands on Lyle's syrup?

[@roberthenriksson9241]

@@IcelandFoodCentre Butter has been used. Plenty of it. And eggs... Mmm Mmm Mmm. I like both the swedish and the danish rye but this is by far in its own league. Westcoast of Sweden, so I've used Brödsirap, bread syrup which seem to fit quite well. Lyle is perhaps even a bit sweeter? Found Lyle's online and will order it to give it a go in the future but with this bread syrup it has turned out pretty much the way I wanted it and remembering the taste from my two journeys to Iceland. Next up is the laufabrauð :-)

[@IcelandFoodCentre]

@@roberthenriksson9241 Ah! Excellent! If you're on Instagram or Facebook feel free to tag us. We love seeing what people get up to with out recipes! Also, we're gonna test a recipe soon on how to make a Lyle's homemade alternative. ;)

[@roberthenriksson9241]

@@IcelandFoodCentre will do, thanks! Trying right now making two at a time. Will post a picture in a couple of hours when it's done. Added 30 minutes in the low temperature now with the double batch and no fan. By the way, have to mention and pass out a friendly viking high five on your videos. Very well done! Ha det bra!

[@desislavapetroff6510]

Thank you for the recipe!!!

[@OWK000]

This is a perfect recipe for the Instant Pot.

[@IcelandFoodCentre]

That is a fantastic idea! Have you tried it?

[@renaesedluk3093]

Just ate dinner at Pickle! Excellent Dublin reccomendation👌🏼

[@IcelandFoodCentre]

Awesome! Thanks for letting me know 😀 BTW if you find yourself in the Wilmersdorf neighbourhood in Berlin, 'Benedict' on Uhlandstraße serves the best brunch! and it's a short walk from 'Monkey Bar' a cool cocktail bar with a great view. - Trausti Sigurður.

[@GabrielLippe]

Hi! Thanks for this amazing recipe! I love Iceland and baking this makes me feel I’m not too far from this amazing country. I have a question that I hope you could answer. My Rúgbrauð always cracks on the top. Is there a tip to keep the top smooth? Maybe more kefir? Anyway it is delicious but I’m a perfectionist you know haha! Thanks and hopefully I’ll be able to visit Iceland again this year ❤

[@IcelandFoodCentre]

It's all about expectations, just lie to yourself that you're aiming for a rustic rúgbrauð. But yeah, probably needs to be a bit wetter.

[@virginiavoigt2418]

I am going to try this in my slow cooker. It is very hard to "overbake" bread when you use a steaming method.

[@heohni]

Since I have been in Iceland, tasting the rye ice cream, I was looking for a good recipe for the rye bread! Now I find the bread, can you make a video for the ice cream?

[@IcelandFoodCentre]

Good question, Heiða (your Icelandic name). I don't think we've tasted the rye ice cream. We'll be on the lookout for it! Where did you try it?

[@finallykat1299]

Cafe Loki had an amazing eye bread ice cream

[@viennesecat7644]

I am so confused about the cup measurement. 1 cup of flour is 125 grams, right? So far so good. But what about one cup of treacle: do i use the cup measurement for flour or liquids? I am going to try the recipe with black treacle, hope it works too. Thanks for uploading the video!

[@blotski]

I agree. I found the ingredients an odd mixture of American and metric. Nobody uses 'cups' as a measurement outside of USA.

[@IcelandFoodCentre]

Yes, I do apologise. This was one of our first recipes and I think this is borrowed from my Granny's cookbook so it has these weird measurements. They almost seem written in code! It is a really forgiving recipe and as long as you use the same cup, it should turn out just fine! :) Speaking of. Did you make it? How did the black treacle work out?

[@IcelandFoodCentre]

Yes, I do apologise. This was one of our first recipes and I think this is borrowed from my Granny's cookbook so it has these weird measurements. Iceland was/is basically tiny USA and lots of the old recipes use Cups. I'll look into better measurements for this! Thank you :)

[@leeshaarason8976]

When you are saying 100 degrees and 200 degrees, is that in Celsius or Fahrenheit? I’m in the US, so we use Fahrenheit, but we’re the only ones who do.

[@MrSindriSvan]

@@leeshaarason8976 that would be in Celsius :)

[@cookingisfun5071]

Grease the inside of the mjólk or súrmjólk carton if you use them to bake. I did it without doing that, and the waxy inside stuck to my bread. Þ: I think I might try baking some rúgbrauð made with blóðberg to eat at my Þorrablót.

[@IcelandFoodCentre]

Blóðgerð is an interesting addition. Let us know how it goes!

[@SaraiSohma]

I've made this several times and I love the recipe, but for some reason the past couple of times that I've made it the inside comes out mushy even though the outside looks normal. As far as I know I haven't changed anything about the recipe and the temperature is correct... Do you have any suggestions?

[@Moss_piglets]

SaraiSohma do you have an oven thermometer? Sometimes the temp in older ovens tend to fluctuate.

[@SaraiSohma]

@@Moss_piglets I do not, but it's worth investing in one. I'll get one and reply after I try again

[@cosmosman7156]

This bread looks amazing and healthy too I hope!what is the best ssweet liquid ingredient do you think:treacle,honey,golden syrup?

[@IcelandFoodCentre]

Treacle!

[@shravanchauhan6446]

I Iceland use salted butter or unsalted butter

[@ligiabuenodemorais279]

Gostei da receita!🇧🇷

[@AuroraValerie]

What is a golden syrup?

[@Jbrass30]

Are the temperatures you mentioned in C or F? Takk ☺️

[@IcelandFoodCentre]

Good question! All our temperatures are in C. We will mention that in future videos.

[@inabeana6225]

What is the liquids and sweet ingredients you added?

[@harrygurdus7065]

can you add less of that sweet stuff or will it mess up the bread

[@IcelandFoodCentre]

Don't worry, Harry, it won't mess up the bread. We'd suggest baking it longer and at a lower temperature. That will break down the starch and make it sweet without using much sugar or syrup. Let us know how it went!

[@ellenmhango6858]

what is the english name for kefir used in this recipe

[@ellenmhango6858]

I found the meaning of kefir.

[@IcelandFoodCentre]

Brilliant! Glad you sorted it out!

[@sapphireblue5363]

Can the kefir be substituted with buttermilk?

[@IcelandFoodCentre]

Yes. Try it, though, and let us know so we can confidently say "Yes" as we did at beginning of this answer.

[@sapphireblue5363]

@@IcelandFoodCentre I will try it. We feel like having Plokkfiskur again, so I will make the rugbraud to go along with it :) Question, is treacle the same as molasses, or is it sweeter like a brown sugar syrup?

[@IcelandFoodCentre]

It is sweeter, a light treacle. In the baking section you are looking for Lyle's Golden Syrup - It's a Refiner's Syrup. Unfortunately there are no exact flavour substitutes, but if you're in North America you might want to look for Rogers golden Syrup or King Brand Syrup. Let us know how it goes! :)

[@sapphireblue5363]

@@IcelandFoodCentre I just successfully made the rug braud with buttermilk, and instead of using treacle, I used Agave which I happened to have on hand. Wow....delicious. It's almost like cake, which I had not expected. I used three cups rye flour and 1 cup whole wheat, because the buttermilk is a little thicker than Kefir, so I left some flour out and it gave me the right consistency. I baked it in a spring form pan, and the dough rose beautifully. It had baked for three hours when the oven shut off. I noticed that an hour later and the temperature was down to 176F or 80 C. It appeared done when I pushed down on it,...took it out and cut a small wedge. It was done enough to eat, but I am letting it bake at 100C for another hour. That makes it a total of 5 in the oven. I think it may be high altitude that made the bread be done faster, or else the thicker buttermilk? Either way, I think it is fabulous! I will use another syrup next time, or even honey, and less of it as the bread is a bit too sweet for my taste. Maybe it is the fault of the Agave which, I just learned, is unhealthy due to its high fructose content. Anyway, I love Icelandic rye bread!

[@typower9]

I wonder if this could be made in a haybox.....I anyone tries do let us know!

[@juvanasoliven3388]

Fahrenheit or Celsius??

[@IcelandFoodCentre]

All degrees are in Celcius.

[@ajrwilde14]

Golden Syrup is not Treacle WTF.