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Rúgbrauð Icelandic Rye Bread

Mountain Cravings
Rúgbrauð is a traditional Icelandic dark rye bread, sweet and hearty with a rich history but impossibly simple to make.
5 from 4 votes
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Course Breads
Cuisine Icelandic
Servings 1 loaf
Calories 157 kcal


  • 2 1/3 cups dark rye flour (300 g)
  • 1 cup whole wheat flour (120 g)
  • 3 t. baking powder (14 g)
  • 1/2 t. baking soda (3 g)
  • 1 1/2 t. salt (3 g)
  • 1 1/2 cups buttermilk (370 g)
  • 3/4 cup golden syrup (250 g)


  • Preheat oven to 200°F/93°C.
  • Combine dry ingredients thoroughly.
  • Slowly add buttermilk and syrup. Dough will be very wet and sticky; stir only until combined.
  • Pour dough in a greased loaf pan and cover tightly with aluminum foil.
  • Bake at 200°F/93°C for 8 hours.
  • Turn the warm loaf onto a kitchen towel and wrap until cooled, so a hard crust doesn’t form.
  • Slice thinly and serve with lots of butter.


Golden syrup can be difficult to find in America; you can substitute dark corn syrup if needed.