Traditional Icelandic Rye-bread: ”Rúgbrauð”


Since becoming vegan I always thought I would never be able to have a slice of this bread that my grandma makes and it didn’t even occur to me to try and ”veganize” it. But after a year of no rye-bread, I gave up and decided to give it a go and here’s the finished product!



Makes one big loaf:

3 cups rye wheat

3 cups whole wheat (flour)

250gr brown sugar

3 cups coconut milk

100-250ml water

1 tsp salt

2 and 1/2 tsp baking soda

Mix everything together in a large bowl.

Spray your bread baking tray well with oil or use baking paper.

Pour the batter in and bake at 100°C for 12 hours (over night)

Enjoy warm with a cup of tea and vegan butter.

This bread is sweet but at the same time it isn’t. It’s a great afternoon snack / meal. If you can’t finish the whole batch, throw it in the freezer and defrost it in the microwave when you want to enjoy a slice!