Traditional Icelandic Rye-bread: ”Rúgbrauð”

11741879_10207213483364335_124435432_n

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!

11758766_10207213483204331_1443632489_n

11721433_10207213482724319_1552921956_n

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!

11749631_10207213482604316_1862545565_n

11741879_10207213483364335_124435432_n