Entree: Iceland – Rúgbrauð með silungi (Dense Icelandic rye bread served with smoked or cured salmon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Additional 1 hr

Total 3 hrs

Ingredients

- 3 cups (360 g) dark rye flour
- 1 cup (120 g) whole wheat flour
- 1/3 cup (80 ml) dark molasses or Icelandic malt syrup
- 2 tbsp (30 g) brown sugar
- 2 tsp (8 g) baking powder
- 1 tsp (6 g) fine salt
- 2 cups (480 ml) buttermilk
- 4 tbsp (60 g) unsalted butter, melted
- 8 oz (225 g) smoked or cured salmon, sliced
- 4 tbsp (60 g) unsalted butter for serving
- Fresh dill for garnish
- Lemon wedges for serving

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9x5-inch (23x13 cm) loaf pan and line with parchment paper for easier removal.
2. In a large bowl, whisk together 3 cups (360 g) dark rye flour, 1 cup (120 g) whole wheat flour, 2 tsp (8 g) baking powder, 1 tsp (6 g) salt, 1/3 cup (80 ml) dark molasses, and 2 tbsp (30 g) brown sugar until evenly combined.
3. In a separate bowl, mix 2 cups (480 ml) buttermilk with 4 tbsp (60 g) melted butter; pour the wet ingredients into the dry ingredients and stir until just combined into a thick batter.
4. Spoon the batter into the prepared loaf pan, smooth the top, cover tightly with aluminum foil (or a lid), and place the pan inside a larger roasting pan; pour boiling water into the outer pan to come halfway up the loaf pan to create a moist baking environment.
5. Bake in the preheated oven for 2 to 2 1/2 hours, or until a skewer inserted into the center comes out clean and the loaf is dense and set; if desired, remove foil for the last 15 minutes to firm the crust.
6. Let the loaf cool completely in the pan on a wire rack before removing and slicing thinly.
7. To serve, spread slices of the dense rye bread with butter, top with 8 oz (225 g) smoked or cured salmon slices, garnish with fresh dill and lemon wedges.