Icelandic Three Grain Brown Bread

This Icelandic-style brown bread combines three hearty grains (rolled oats, dark rye flour, and whole wheat) into a dense, earthy loaf that relies on baking soda and buttermilk for its rise. No yeast, no kneading, no waiting around for dough to proof.

Creaming the brown sugar and butter first gives the crumb a slight sweetness and tenderness you won’t get from just dumping everything together. The dark rye flour adds that distinctive, almost malty depth that sets this apart from standard whole wheat bread.

The recipe makes two full loaves, so you’ll have one to slice fresh and one to wrap and freeze.

Chef Tips

• Don’t overmix once the buttermilk goes in. Baking soda starts reacting immediately, and overworking the batter makes the bread tough and flat.
• Use dark rye flour if you can find it. Light rye works but produces a milder, less complex flavor.
• The bread is done when a wooden skewer comes out clean and the top feels firm when tapped. It can look deceivingly dark on top due to the brown sugar and rye.
• Let the loaves cool completely on a rack before slicing. Cutting too early compresses the crumb.

Variations

• Fold in a handful of raisins, dried cranberries, or caraway seeds for a Scandinavian twist.
• Replace the rolled oats with steel-cut oats for a chewier, nuttier texture (soak them in the buttermilk for 30 minutes first).
• Brush the tops with melted butter right out of the oven for a softer, glossier crust.