Icelandic Rye Bread | Rúgbrauð · 400g

Dense, dark, and quietly sweet. Traditionally baked with geothermal heat.

Rúgbrauð is Iceland's slow-baked rye bread: dense, dark, crustless, and gently sweet from rye and golden syrup. In geothermal regions like Laugarvatn, bakers still bury pots of it in the hot earth for 24 hours, a bread with a flavour shaped by the ground itself. Slice thin and serve with cold Icelandic butter, pickled herring, or smoked salmon. A staple of any proper Icelandic table. 400g.

• Traditional slow-baked Icelandic rye bread: dense, dark, gently sweet
• Slice thin; best with cold butter, herring, or smoked salmon
• 400g loaf, the staple of the Icelandic table