Icelandic Dark Rye Bread (Dökkt Rúgbrauð)

Icelandic dark rye bread

Icelandic Dark Rye Bread (Dökkt Rúgbrauð)

Slow baking gives this loaf, from Nanna Rögnvaldardóttir's Icelandic Food and Cookery (Iðunn, 2014), its dense crumb and deep color. See the recipe for Icelandic Dark Rye Bread »Ingalls Photography

Slow baking gives this slightly sweet dark rye loaf from Nanna Rögnvaldardóttir's Icelandic Food and Cookery (Iðunn, 2014) its dense crumb and deep color. Baking the bread at a low temperature overnight mimics the traditional Icelandic method of steaming the bread in a glass or metal mold in an geothermally heated earthen pit. This recipe first appeared in our December 2014 issue with the story Northern Lights.