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Overhead shot of a dark brown round loaf with a cracked top, sliced into wedges on a dark surface.

Icelandic Brown Bread

Dense and hearty Icelandic brown bread made with whole wheat flour, buttermilk, and molasses. Baked at low temperature for a tender crumb.
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Prep Time 25 minutes
Cook Time 1 hour
Chill Time 10 minutes
Total Time 1 hour 15 minutes
Course Bread
Cuisine Icelandic

Ingredients
  

  • 2 cups whole wheat flour 250 grams
  • 1 1/2 cups all purpose flour 188 grams
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 2 tablespoons brown sugar
  • 2 cups buttermilk
  • 1/4 cup molasses 80 grams, not blackstrap

Instructions
 

  • Preheat and Grease Pan:

    Heat the oven to 300°F (150°C). Thoroughly coat a loaf pan with butter or grease and set it aside.

  • Mix Dry and Wet Ingredients:

    Combine the whole wheat flour, all purpose flour, salt, baking soda, baking powder, and brown sugar in a large bowl. In a separate measuring cup, measure out 2 cups of buttermilk (alternatively, mix 1 1/2 tablespoons vinegar or lemon juice with enough milk to reach 2 cups). Add the molasses to the buttermilk and stir, then pour this mixture into the dry ingredients and stir until fully combined.

  • Bake and Cool Bread:

    Transfer the batter to the prepared loaf pan and allow it to rest for 10 minutes. Bake at 300°F (150°C) for 60 minutes. Test for doneness by inserting a toothpick into the center; if it emerges clean, the bread is ready. Take the loaf out of the oven, run a knife around the edges if necessary, and invert it onto a wire rack. Let it cool for a minimum of 30 minutes prior to slicing. Enjoy warm with butter.
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