Icelandic rye (Rúgbrauð) from Big Book of Bread: 125 Recipes for Every Baker (page 179) by King Arthur Baking Company

Ingredients

whole wheat flour
Buy Now
- King Arthur Baking - United States
low-fat buttermilk
Show all ingredients...
Serves : One 9x4-inch loaf

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

hibeez on January 25, 2026

This is an interesting bread that has grown on me. I used a mix of molasses and maple syrup; I would try golden syrup the next time around. I used a 13x4 Pullman pan that I rigged to make it 9" long. Baked for 2 hours and it was a slightly burnt on the bottom and edges. Held it overnight, wrapped as suggested and sampled it with butter and then cream cheese. It was, as described, dense, moist and sweet. It was good toasted as well. Plan on having it later with lox and cream cheese. Will definitely make it again, but without the molasses whose flavor was overly dominant. I did freeze half, well wrapped and unsliced.
ccania on January 24, 2026

I wish I had done a bit more research on this bread, before baking it. It’s very much like Boston Brown Bread if you use molasses. Very sweet, and a bit sticky. If I were rating it as brown bread, I’d say it was wonderful and spot on, but it’s not at all what I’d expect as rye.
anya_sf on January 20, 2025

Probably the easiest bread in the book to make. My golden syrup had gone bad, so I used the suggested dark corn syrup. I had no idea what to expect, but the resulting bread was quite good and not nearly as sweet as you might expect. It sliced very neatly. We enjoyed it toasted with butter and cloudberry jam. Probably won't eat the ends since they got very hard as the loaf bakes for 2 hours.