Brown Bread…


Icelandic Rye Bread

Yet another winner-winner from Magnus Nilsson.
Cook Time 12 hours


  • 1 3/4 cups rye flour
  • 1 cup all purpose flour
  • 2 cups milk (or older cream/yogurt that has been watered a bit)
  • 2/3 cup golden syrup or molasses
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking soda


  • Line a loaf pan with parchment paper, bonus if your loaf pan has a lid. If not, have foil handy to seal off the top of the pan.
  • Preheat oven to 195°F
  • Mix all ingredients (I find mixing the wet together first helps) and pour into baking pan.
  • Cover loaf pan with foil or lid
  • Bake for 12 hrs


One of my favorites!  Tender, full of flavor, and you can slice it thin!

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