Rúgbrauð

Ingredients

• 500 g wholemeal rye flour
• 150 g plain flour
• 150 g dark cane syrup or molasses
• 50 g caster sugar
• 10 g bicarbonate of soda
• 9 g fine salt
• 700 ml buttermilk ⇄
• 20 g butter, for the tin

Equipment

Sheet pan

Allergen screen

Found: gluten · dairy

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Whisk the two flours, sugar, bicarbonate of soda and salt together thoroughly; any lump of soda left whole will taste soapy in the slice it lands in.
2. Stir in the syrup and buttermilk to a thick pourable batter the texture of slack porridge, but do not beat it, since no gluten is wanted here.
3. Pour into a buttered 1.5 litre tin, filling it two thirds, and seal it tightly with a buttered lid or a double layer of foil so the loaf steams rather than crusts.
4. Stand the tin in a roasting tray of hot water and bake at 100C (210F) for 9 to 12 hours, until the loaf has pulled from the sides and the crumb at a skewer is near black and springs back. 600 min
5. Cool completely in the tin, wrapped, before slicing thin; cut warm it drags and tears.