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Recipe courtesy of Aslaug Warmboe

Aslaug Warmboe's Icelandic Brown Bread

  • Level: Intermediate
  • Total: 13 hr 5 min
  • Active: 25 min
  • Yield: 2 loaves
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Butter, for greasing

4 cups rye flour 

2 cups whole-wheat flour 

1/2 cup sugar 

3 1/2 teaspoons baking soda 

3 1/2 teaspoons salt 

4 cups buttermilk 

2 1/2 cups dark corn syrup 


Special equipment:
two 9-inch-by-5-inch cookie tins with tightly fitted lids, or two 9-inch-by-5-inch loaf pans, wax paper
  1. Preheat the oven to 220 degrees F.
  2. Grease the two cookie tins or loaf pans with butter, then line the bottoms and all four sides of tins with wax paper, making sure to overlap the wax paper by 4 inches on each side.
  3. Whisk together the rye flour, whole-wheat flour, sugar, baking soda and salt in a large bowl. Using a wooden spoon, mix in the buttermilk and corn syrup until fully incorporated. Divide the batter between the two tins and cover tightly with lids or foil, if using loaf pans.
  4. Bake for 12 hours. Remove from oven and let cool for 10 minutes. Remove the lids, upturn the tins, and gently shake each until the bread slides out. Set the loaves on a cooling rack to cool for 30 minutes. Slice and serve with smoked salmon, butter, and cheese such as Fontina or Havarti.

Cook’s Note

The brown bread may be wrapped in plastic wrap and frozen. It will keep for 3 months.