Icelandic Three-grain Brown Bread

Icelandic Three-grain Brown Bread Recipe - Vegetarian Delight from Iceland

Region / culture: Iceland | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 2 loaves |

Vegetarian diet

Introduction

Icelandic Three-grain Brown Bread is a traditional bread recipe that has been passed down through generations in Iceland. This hearty and wholesome bread is made with a combination of rye flour, whole wheat flour, and oats, giving it a rich and nutty flavor. It is perfect for serving alongside soups, stews, or simply slathered with butter.

History

This recipe has its roots in Icelandic cuisine, where bread has long been a staple food. The use of three different grains - rye, whole wheat, and oats - in this bread recipe reflects the traditional Icelandic diet, which is rich in whole grains and hearty ingredients. Icelandic Three-grain Brown Bread is a beloved comfort food that is enjoyed by locals and visitors alike.

Ingredients

4 tsp of baking soda
1 cup of dark rye flour
2 cups of all purpose flour
1 tsp of salt
0.5 cup of packed brown sugar
2.5 cups of buttermilk
2 cups of whole wheat flour
1 cup of rolled oats
0.5 cup of softened butter

How to prepare

Preheat the oven to 350°F (177°C).
Grease two 9x5x3 inch loaf pans.
In a large bowl, cream together the brown sugar and butter.
In another bowl, mix the rolled oats, rye flour, whole wheat flour, all-purpose flour, salt, and baking soda.
Add the creamed mixture and buttermilk to the dry ingredients, and mix until well blended.
Divide the mixture between the two pans and smooth the tops.
Bake for 1 hour or until a wooden skewer inserted in the center comes out clean.
Turn out of the pans and cool on racks.

Variations

Add a handful of chopped nuts or seeds for extra crunch and flavor.
Mix in dried fruits such as raisins or cranberries for a touch of sweetness.
Experiment with different types of flour, such as spelt or barley, for a unique twist on this traditional recipe.

Cooking Tips & Tricks

Make sure to cream the brown sugar and butter together until light and fluffy to ensure a tender crumb in the bread.

- Be careful not to overmix the batter, as this can result in a tough bread.

- Use a wooden skewer to test for doneness - it should come out clean when inserted into the center of the bread.

- Allow the bread to cool completely on a wire rack before slicing to prevent it from becoming soggy.

Serving Suggestions

Icelandic Three-grain Brown Bread is best served warm with a generous slather of butter. It pairs well with soups, stews, or as a base for open-faced sandwiches topped with smoked salmon or pickled herring.

Cooking Techniques

Creaming the butter and sugar together until light and fluffy helps to create a tender crumb in the bread.

- Mixing the wet and dry ingredients together gently ensures a light and airy texture in the finished bread.

- Baking the bread at a moderate temperature allows it to cook evenly and develop a golden crust.

Ingredient Substitutions

If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

- You can use honey or maple syrup instead of brown sugar for a different flavor profile.

- Olive oil or coconut oil can be used in place of butter for a dairy-free version of this bread.

Make Ahead Tips

Icelandic Three-grain Brown Bread can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months and reheated in a warm oven before serving.

Presentation Ideas

Slice Icelandic Three-grain Brown Bread thickly and arrange on a wooden board for a rustic presentation. Serve with a selection of cheeses, cured meats, and pickles for a simple yet elegant appetizer.

Pairing Recommendations

Icelandic Three-grain Brown Bread pairs well with hearty soups and stews, such as Icelandic lamb soup or seafood chowder. It also complements smoked fish, pickled vegetables, and creamy cheeses.

Storage and Reheating Instructions

Store Icelandic Three-grain Brown Bread in an airtight container at room temperature for up to 3 days. To reheat, wrap the bread in foil and warm in a 350°F (177°C) oven for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Icelandic Three-grain Brown Bread contains approximately 220 calories. Calories provide the energy needed for daily activities and bodily functions.

Carbohydrates

Each serving of Icelandic Three-grain Brown Bread contains approximately 30 grams of carbohydrates. Carbohydrates are the body's main source of energy and are essential for fueling daily activities.

Fats

Each serving of Icelandic Three-grain Brown Bread contains approximately 8 grams of fat. Fat is important for providing energy, supporting cell growth, and aiding in the absorption of fat-soluble vitamins.

Proteins

Each serving of Icelandic Three-grain Brown Bread contains approximately 6 grams of protein. Protein is essential for building and repairing tissues, as well as supporting immune function and hormone production.

Vitamins and minerals

Icelandic Three-grain Brown Bread is a good source of vitamins and minerals, including iron, magnesium, and B vitamins. These nutrients are important for overall health and well-being.

Alergens

This recipe contains wheat and dairy in the form of buttermilk and butter. It may not be suitable for those with allergies to these ingredients.

Summary

Icelandic Three-grain Brown Bread is a nutritious and delicious bread that provides a good balance of carbohydrates, fats, and proteins. It is a great source of vitamins and minerals and is relatively low in calories.

Summary

Icelandic Three-grain Brown Bread is a delicious and nutritious bread that is perfect for serving alongside soups, stews, or as a snack on its own. With a rich and nutty flavor, this bread is sure to become a favorite in your household.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Icelandic Three-grain Brown Bread. It was a chilly winter day, and I had just finished baking a batch of traditional rye bread when my dear friend Inga came over for a visit. As we chatted over cups of steaming hot tea, she mentioned that she had recently returned from a trip to Iceland, where she had learned how to make this delicious bread.

Inga's eyes sparkled with enthusiasm as she described the process of making the bread, using a combination of rye, barley, and oats to create a hearty and flavorful loaf. She raved about the nutty taste and dense texture of the bread, and I could practically taste it just from her description.

Intrigued by Inga's story, I asked her if she would be willing to share the recipe with me. She agreed, and I eagerly took notes as she recited the ingredients and instructions. I could hardly wait to try my hand at making this unique Icelandic bread.

The next morning, I gathered the ingredients from my pantry and set to work in my cozy kitchen. The smell of freshly baked bread filled the air as I mixed the grains, yeast, and water together, kneading the dough until it was smooth and elastic. I let it rise in a warm spot, watching as it doubled in size before shaping it into a loaf and placing it in the oven to bake.

As the bread baked, the aroma grew stronger, wafting through the house and making my stomach rumble with anticipation. When the timer finally beeped, I pulled the loaf out of the oven, its crust golden and crisp. I let it cool slightly before slicing into it, revealing the tender crumb speckled with grains.

I took a bite of the bread, savoring the rich, earthy flavors and hearty texture. It was unlike any bread I had ever tasted, and I knew that this recipe would become a staple in my kitchen for years to come.

Over the years, I have made this Icelandic Three-grain Brown Bread countless times, each batch just as delicious as the last. I have shared the recipe with friends and family, passing on the tradition of making this unique bread from scratch.

I have come to cherish the memories of that cold winter day when Inga first introduced me to this recipe, and I am grateful for the culinary adventures that have enriched my life. Cooking is not just about nourishing the body; it is also about feeding the soul and creating connections with others through shared meals and shared recipes.

As I continue to explore new flavors and techniques in the kitchen, I am reminded of the power of food to bring people together and create lasting memories. And every time I bake a loaf of Icelandic Three-grain Brown Bread, I am transported back to that moment of discovery and delight, grateful for the gift of cooking and the joy it brings to my life.