Rauðkornsbrauð

Rauðkornsbrauð, translating to "red grain bread" in Icelandic, is a term used to describe a family of dark, dense loaves common in Icelandic baking. The name largely reflects the reddish hue that rye, malt, or certain sweeteners can impart to the crumb. Although recipes vary, rauðkornsbrauð typically uses a substantial portion of rye flour alongside wheat flour, and often includes sweeteners such as molasses, brown sugar, or honey to deepen color and flavor. The bread is commonly leavened with yeast or a natural starter and finished with a relatively long fermentation, contributing to its compact texture and tang.

In traditional contexts, rauðkornsbrauð is baked in home ovens or communal hearths and can be part of winter meals. Some variants incorporate seeds such as sesame, flax, or caraway, while others emphasize a purer rye profile. The result is a sturdy loaf with a moist interior and a pronounced crust, well suited to slicing for open-faced toppings, dairy, or fish, which are common in Nordic cuisine.

Nutritionally, rauðkornsbrauð is high in fiber and minerals from rye, with a denser crumb compared with white bread. Storage is best in a cool, dry place, wrapped or kept in a bread box; it freezes well and can dry out if left uncovered.

Rauðkornsbrauð appears in regional Icelandic bakeries and in home baking, sometimes as daily bread and sometimes as a festive loaf for holidays. See also rye bread, pumpernickel, and other stone-ground breads.