Traditionally, Rúgbrauð is baked buried in the ground near hot springs. If you don’t have access to hot springs at home, adding a water bath to your oven to create steam will work just fine.
By Swathi Iyer
- 1.6/167g cups rye flour
- 1 cup /150g White whole wheat flour
- 1cup/160g Bread flour
- 11/2 tsp/6g Instant yeast (if you are using active dry yeast, you must proof the yeast with 1 tsp sugar and ¼ cup luke warm water)
- 1 tsp/6g salt
- 1 tsp/6gbaking soda
- ⅓ cup molasses
- 2 cup/460g buttermilk
- In a bowl of kitchen aid stand mixer, add flours, salt, baking soda, yeast. Blend together molasses and buttermilk and add to flour yeast mixture with gradual mixing.
- Mixture will be fairly thin, more like a cake batter than bread dough.
- Transfer the batter into a lightly greased pan ( I used 9x13 inch loaf tin) and smooth the top. Set aside for 60 minutes covered with plastic wrap and a damp towel. You may or may not see any yeast activity at this time.
- By the end of 60 minutes, preheat oven to 360F. In the lower rack of your oven place a roasting pan filled with hot water for about half while the oven is preheating. This will create a hot steamy oven.
- Bake, uncovered, for about an hour and half or it register an internal temperature of 200F or until a knife inserted in the middle comes out clean. Run a knife around the edges to loosen, let sit for just a couple minutes, and then turn over onto a cooling rack.
- Once it is cooled completely cut the pieces and brush with warm butter and enjoy.