Icelandic Dark Rye Bread (Dökkt Rúgbrauð)
Slow baking gives this loaf, from Nanna Rögnvaldardóttir's Icelandic Food and Cookery (Iðunn, 2014), its dense crumb and deep color.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- Unsalted butter, for greasing and serving
- 3 cups dark rye flour
- 1 <sup>1</sup>⁄<sub>2</sub> cups whole wheat flour
- 4 tsp. baking powder
- 2 tsp. kosher salt
- 1 tsp. baking soda
- 2 cups buttermilk
- 1 cup golden syrup
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