Icelandic Rye Bread

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.

Mix rye flour, baking soda, and salt in a large bowl.

Combine water, sourdough starter, and sugar in a separate bowl until dissolved.

Add the wet mixture to the dry ingredients and stir until a thick batter forms.

Grease a loaf pan and pour the batter into it, smoothing the top.

Sprinkle malt extract and caraway seeds on top, if using.

Cover the pan with a cloth and let it rise in a warm place for 1-2 hours.

Preheat the oven to 180°C (350°F).

Bake the bread for 60-70 minutes, until a toothpick comes out clean.

Remove the bread from the oven and let it cool in the pan for 10 minutes.

Transfer the bread to a wire rack to cool completely before slicing.

Cooking Techniques

Spice Level:

Allergens