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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
This dense, mildly sweet, hearty rye bread is ubiquitous in its native Iceland, where it's traditionally sliced very thin and served with smoked, cured, or pickled foods.
Why is bread in Iceland so good? ›
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.
How do you make the top of bread Brown? ›
Method 2 for topping bread dough: washes, glazes, and flour. When baking rolls, pan loaves, or buns, a typical approach is to use an egg or dairy wash to encourage increased browning and give the top crust a shine. Additionally, rolls can be topped after baking with melted butter for shine and added richness.
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.
What is the national breakfast of Iceland? ›
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.
Which country has the best bread in the world? ›
First things first, let us talk about the best bread in the world. 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.
Why is Iceland so expensive for food? ›
Local production, e.g. food production, does not have the same economies of scale as producers in other countries and therefore cannot keep the prices down to the same level. In order to support local production, protective tariffs are used on imports.
Why is Iceland bread black? ›
Rye bread is reasonably sweet bread and dark brown. In some places in Iceland, it is cooked by digging a hole into the ground (where there's geothermal heat). The container is buried there until the bread is ready.
What is the dessert of Iceland? ›
Icelandic desserts
| Name | Description |
|---|
| Skúff*ckaka | Thin chocolate cake topped with melted chocolate and shredded coconut |
| Randalín | Layer cake with different portions of sponge cake, icing, and jam |
| Vínarterta | A type of randalin with layers of plums |
| Laufabrauð | Thin fried pastry with cut designs |
19 more rowsA loaf of bread costs around 400 ISK. A litre of milk costs around 120 ISK. A beer at a café costs around 800 ISK.
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.
What makes brown bread better? ›
Brown Bread is made from the whole wheat flour that is the wheat grains are not processed to remove bran and germ. It is more nutritious as it contains more fiber and nutrients than white bread due to being made from whole wheat flour.
Why do you put water in the oven when baking bread? ›
If you load your loaf into a hot, dry oven the crust will very quickly dry and harden. Once it has hardened it won't be able to expand. With steam in the oven for the first 10-15 minutes of the bake the crust of the loaf will stay moist and the loaf will be able to expand.
Do you egg wash bread before baking? ›
If you are looking to achieve a darker golden brown color on your baked goods, simply whisk an egg and brush it over the dough before baking. Using whisked egg yolk as an egg wash will give your baked goods a golden hue, "which was a big trend in the '50s, '60s, and '70s," says Hysmith.
What pastries is Iceland known for? ›
Icelandic desserts
| Name | Description |
|---|
| Piparkökur | Glazed ginger cookies |
| Icelandic cheescake | Cheesecake made with skyr |
| Lakkrístoppar | Meringue cookies filled with chocolate and liquorice |
| Hjónabandssæla (Marriage Cake) | Cake made with base of oatmeal and flour, filled with rhubarb jam |
19 more rowsThe Most Famous Icelandic Snack: Pylsa (Pulsa)
They're made from lamb, beef and pork and can be topped with a variety of yummy ingredients, such as onions, mustard, ketchup or even a remoulade sauce. You can find pylsa at stands and casual restaurants throughout Iceland, but you can also buy them in the grocery store.
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.
What is the most consumed meat in Iceland? ›
Iceland. The most consumed meat in Iceland is chicken, reflecting the worldwide love for poultry and its increasing affordability and versatility. However, lamb is perhaps the most traditional and beloved meat in Iceland, as the country has a long tradition of sheep farming.
