Fjallagrös Rúgbrauð

Fjallagrös Rúgbrauð is a gently sweet, deeply aromatic Icelandic rye loaf that unites heritage ingredients with slow, moist heat. Traditionally tucked near geothermal springs to steam for hours, this bread balances the earthy forest notes of fjallagrös with the malty depth of rye flour, the mellow tang of buttermilk, and the dark, treacly sweetness of molasses. The result is a sliceable, tender crumb that stays moist for days and pairs beautifully with simple, hearty toppings.

Ingredients

• 1 cup loosely packed chopped fjallagrös (soaked and squeezed dry)
• 2 cups rye flour
• 1 cup wheat flour (all-purpose)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups buttermilk, room temperature
• 1/2 cup molasses
• Up to 1 cup warm water (for soaking and to adjust batter, as needed)
• 1 tablespoon caraway seeds (optional)
• 2 tablespoons butter (for greasing; extra butter for serving)

Method

1. Soften the greens: Place the fjallagrös in a bowl and cover with enough warm water to submerge. Once pliable, drain well, squeeze out excess moisture, and chop finely. Set aside.
2. Prepare the pan: Grease a 9×5 in (23×12 cm) loaf pan with butter and line with parchment for easy release. Grease the parchment lightly with more butter.
3. Mix the dry ingredients: In a large bowl whisk together the rye flour, wheat flour, baking soda, and salt until evenly combined.
4. Combine the wet ingredients: In a separate bowl stir the buttermilk and molasses until smooth. If the mixture feels very thick, loosen with a splash of warm water.
5. Make the batter: Pour the wet mixture into the dry and stir just until no dry pockets remain. Fold in the chopped fjallagrös and the caraway seeds (if using). The batter should be thick but spoonable; add a tablespoon or two of warm water only if needed.
6. Pan and seal: Scrape the batter into the prepared pan and smooth the top. Cover tightly with foil to trap steam; crimp the edges well.
7. Set up a water bath: Place the loaf pan in a deep roasting tray. Pour hot tap warm water into the tray to reach halfway up the sides of the loaf pan.
8. Low, slow bake: Bake at a gentle 110–120°C (230–250°F) for 8 to 12 hours, keeping the water bath topped up so it never runs dry. The loaf is done when the top feels set and a skewer inserted near the center comes out with a few moist crumbs.
9. Unmold and cool: Carefully remove the pan from the water bath, uncover, and lift the loaf out by the parchment. Let it cool completely before slicing to allow the crumb to set. If serving warm, spread slices with butter so it melts into the bread.

Serving and pairings

Slice thickly and enjoy with generous butter. The subtle woodland character of fjallagrös and the mellow sweetness from molasses pair beautifully with smoked fish, cured lamb, sharp cheeses, or a drizzle more butter alongside hot coffee. For breakfast, toast a slice and add a light swipe of butter; the caramel notes intensify and the edges become delightfully crisp.

Tips and substitutions

• Sweetness level: For a darker, sweeter loaf, increase the molasses by 1–2 tablespoons; for less sweetness, reduce the molasses slightly and compensate with a splash of warm water to maintain batter consistency.
• Crumb control: If the batter seems dry, add a spoonful of warm water. If it looks loose, sprinkle in a bit more rye flour to thicken.
• Flavor boost: A pinch of extra salt amplifies the malty depth of rye flour, while a teaspoon of additional caraway seeds adds aromatic lift.
• Dairy notes: Full-fat buttermilk yields a tender crumb. If you prefer a lighter texture, whisk an extra tablespoon of warm water into the buttermilk before mixing.
• Pan sealing: A tight foil seal is crucial; it traps steam, helps the fjallagrös stay supple, and keeps the sugars in the molasses from scorching.

Storage

Wrap the cooled loaf tightly and store at room temperature for several days. The flavor of rye flour, fjallagrös, and molasses deepens by the next day. For longer keeping, freeze thick slices; rewarm briefly in a toaster and finish with a pat of butter.