Icelandic Rye Bread - Martin Bakes

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients while all-purpose flour is more accessible.

sourdough starter

🥗Healthier: store-bought sourdough

💰Cheaper: yeast

Store-bought sourdough is more consistent, while yeast is widely available.

malt extract

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness and moisture, while brown sugar is a budget-friendly alternative.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds offer a similar flavor profile, while anise seeds are often less expensive.

Combine medium rye flour, baking soda, baking powder, and salt in a large bowl.

In a separate bowl, mix honey and molasses until combined.

Add buttermilk to the honey and molasses mixture and stir until well combined.

Pour the liquid ingredients into the dry ingredients and mix until just combined, ensuring no dry pockets remain.

Transfer the dough into a lidded pullman pan, smoothing the top.

Bake the bread in the pullman pan for 2 hours, then remove the lid and bake for an additional 15 minutes.

Remove the bread from the oven and let it cool before slicing thinly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens