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 😀
Icelandic Brown Bread
- 2 cups whole wheat flour
- 1 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 tablespoons brown sugar
- 2 cups buttermilk
- 1/4 cup baking molasses
- Preheat the oven to 300 degrees. Grease or butter a loaf pan well and set aside.
- Mix dry ingredients in a large bowl. In a measuring cup measure out 2 cups buttermilk(or substitute 1 1/2 tablespoons of vinegar or lemon juice and then fill up the measuring cup up with milk to 2 cups) Mix in molasses and then pour into the dry ingredients. Mix thoroughly.
- Once completely mixed, pour into the prepared loaf pan and let stand for 10 minutes. After letting it stand, place in the 300 degree oven for 60 minutes.
- Check if the loaf is done with a toothpick in the center and when the loaf is done, remove from the oven, run a knife around the edge if needed, then turn out onto a cooling rack and let cool at least 30 minutes before slicing. We like this best served warm with butter.
Photos on this post were updated January 6, 2018. Here’s what they looked like before 🙂