This traditional Icelandic Geyser Rye Bread – Rúgbrauð is totally as the name suggests, Rye Bread cooked in a geyser.. Natures Geothermal oven.
This is cooked for 24 hours in the steam from the geyser. Due to it’s long slow cooking process the bread is very dark, dense and moist.
We first had this bread with out knowing what we were having, we just grabbed something off the shelf in the supermarket. John totally fell in love with it! We later found out how to make it and how totally simple it is! This is not like a normal bread at all, no yeast, no kneading, simply throw it all together in a bucket and put it in the steam.
Don’t worry if you don’t have access to a geyser to cook it in, you can make this is a normal oven too.
Icelandic Geyser Rye Bread – Rúgbrauð
4 cups rye flour
2 cups plain flour or wholemeal flour
1 1/2 cups sugar
2 Tbsp baking powder
1 litre (or more) milk and/or water. Can use soured milk also.
Seeds, nuts, fruit (optional)
1. Put all dry ingredients in a large bowl or bucket and mis together.
2. Add milk and mix to combine. This mixture should be quite runny. If you were to spoon some out it should fall quite easily from the spoon.
3. 1/2 fill your cooking device. If using an oven use loaf tins. If using a geyser use paper milk containers or buckets with lids.
4. Put into geyser and leave to cook in steam from 24 hours. If using oven cook in a water bath at 95degC for 24 hours.
5. Remove from ovens and leave to cool for 5-10 minutes or longer before removing from tin.
Serve fresh in the traditional Icelandic way with lots of butter and Icelandic smoked salmon. (This is a very smokey smoked salmon that is smoked in sheep poop).
This bread does not keep well, because it has such a high moisture content it goes off very quick so I would recommend storing some in the freezer or giving it away to all your friends 🙂