Rúgbrauð
The sweet, dark rye bread that in Laugarvatn, on the Golden Circle, is baked buried in hot sand beside the hot springs. At home, in a very low oven.
Ingredients
- 500 g rye flour
- 200 g wholemeal wheat flour
- 1 tablespoon of bicarbonate of soda
- 1 teaspoon salt
- 250 g molasses or golden syrup
- 1 l buttermilk or milk with yoghurt
How to make it at home
- Mix the flours, bicarbonate and salt.
- Add the molasses and buttermilk and mix until you have a wet, sticky dough.
- Put it in a greased loaf tin (or two tins) and cover well with foil.
- Bake at 100 °C for about 9 hours (it can go overnight).
- Leave to cool and serve in slices with butter and smoked fish or herring.
The trick: It’s almost a cake: dense, sweet and moist.