Rúgbrauð án sykurs

Rye bread without sugar

Nowadays, Icelandic rye bread is usually always prepared with sugar or syrup - this Rúgbrauð version, on the other hand, is very "purist" and does not contain any additional sugar.


Ingredients

500 g rye flour
1 Tbsp dry yeast
1 tsp salt
400 ml lukewarm water

2 empty milk cartons as baking pans


Preparation

In a large bowl, mix the rye flour with the yeast and salt.

Then add the water and knead everything into a smooth dough.

Then pour the dough into the milk cartons...

...and cover the top with aluminum foil.

Then put the whole thing in the oven and bake at 200 °F (100 °C) upper and lower heat for about 14 hours. (The long baking time is important because otherwise the bread will be too moist, stick to the cardboard and crumble too much!)

For breakfast you eat a slice of rye bread with smoked fish, cream cheese, herbs or vegetables - and the bread is really very filling!

Bon appetit!

Nutritional information per loaf
for two breads:

approx. 833 kcal
approx. 6 g fat
approx. 174 g carbohydrates
approx. 42 g protein






[Translated from here.]