The Rye Bread | Rúgbrauð (400g)

Rúgbrauð | Slow-Baked Icelandic Rye

Dense, dark, and quietly sweet. Traditionally baked underground using geothermal heat, which is exactly as Icelandic as it sounds.

Ingredients: Rye flour, wheat flour, sugar, golden syrup, baking powder, salt, milk.

How to prepare: Slice thin. Best with cold butter.

Serving tip: Pair with Icelandic butter and pickled herring or smoked salmon. A staple of any proper Icelandic table.

Origin: In geothermal regions like Laugarvatn, bakers still bury pots of rúgbrauð in the hot earth and leave them to cook for 24 hours. The result is a bread with no crust and a flavour shaped by the ground itself.

Authentic Icelandic rye bread. Traditional Icelandic geothermal baking.