Rugbraud
Sign in to rate this recipe.
The Tale of Rugbraud
Rugbrauð is a dense, dark, slightly sweet rye bread traditionally baked slowly using geothermal heat in parts of Iceland, where some bakers still bury pots of dough in hot ground near hot springs to bake overnight. This distinctive method reflects Iceland's volcanic landscape and long history of adapting food preparation to geothermal resources.
Ingredients
Scale:· 10 servings
- 3 cups dark rye flour
- 1 cup all-purpose flour
- 1 cup sugar or dark syrup
- 1 tbsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups buttermilk or milk
Instructions
- 1Whisk together the rye flour, all-purpose flour, sugar, baking soda, baking powder, and salt.
- 2Stir in the buttermilk until a thick, smooth batter forms with no dry pockets.
- 3Pour the batter into a greased loaf pan or a sealed pot (traditionally baked slowly in geothermal ground heat).
- 4Cover tightly with foil or a lid.
- 5Bake at 210 F (very low) for 5-6 hours, or steam-bake in a covered pot in a water bath, until the loaf is firm, deeply colored, and a skewer comes out clean.
- 6Cool completely before slicing, and serve with butter, smoked fish, or alongside hangikjot.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.