Icelandic Brown Bread

If you’re looking for a delicious quick bread version of wonderful Icelandic brown bread, this is it!  It’s healthy with the addition of whole wheat flour and so quick and easy to make!

Things have been chaotic lately. This recipe is for times like those, it’s my good old reliable standby that everyone loves.  This recipe is the perfect recipe for anyone who isn’t feeling too adventurous.  It’s easy, it’s fast (except for waiting for it to cool down!), and it’s so delicious!

As much as I love making yeast breads, this is one of my favorite quickbreads.  It’s not fancy, no nuts, seeds, fruit, etc.  But it’s so good.

And I can always count on my husband to eat this too.  In fact, usually, I have to make a couple of loaves just so he’ll have enough for breakfast the next day.

He likes it best as is, with a little sweetness from the brown sugar.  You can reduce it if you like, but it really is perfect, as is.  My husband was actually the one who introduced me to this recipe.

I believe this recipe actually came from an old family recipe book (and yes, his family is Icelandic!) and has probably been made for a very long time.  I love recipes like that 😀

5 from 11 votes

Icelandic Brown Bread

Author Erin Dooner

Course Bread, Breakfast, Snack

Print Recipe

Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Ingredients

• ▢ 2 cups (250 grams) whole wheat flour
• ▢ 1 1/2 cups (188 grams) all-purpose flour
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ 3/4 teaspoon baking powder
• ▢ 2 tablespoons brown sugar
• ▢ 2 cups (480 grams) buttermilk
• ▢ 1/4 cup (80 grams) molasses (not blackstrap)

Instructions

• Preheat the oven to 300°F (150°C). Grease a 9×5-inch loaf pan well and set aside.
• In a large bowl, mix together the whole wheat flour, all-purpose flour, salt, baking soda, baking powder and brown sugar.
• Measure the buttermilk into a large measuring cup. Alternatively, add 1 1/2 tablespoons vinegar or lemon juice to the measuring cup, then add milk to the 2-cup line.
• Stir the molasses into the buttermilk until well combined, then pour into the dry ingredients. Stir until thoroughly combined.
• Pour the batter into the prepared loaf pan and let it stand for 10 minutes. This short resting time allows the whole wheat flour to hydrate before baking and is part of the traditional method for this family recipe.
• Bake for about 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Remove from the oven and, if needed, run a knife around the edges of the loaf to loosen it from the pan. Turn the bread out onto a wire rack and let cool for at least 30 minutes before slicing. Serve warm with butter, if desired.
• Store the cooled bread in an airtight container at room temperature for up to 4 days. For the best texture and flavor, serve at room temperature or warm individual slices briefly before serving. To freeze, wrap the cooled loaf or individual slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Tried this recipe?Tag me today! Mention @easywholesome or tag #easywholesome!

Photos on this post were updated January 6, 2018.  Here’s what they looked like before 🙂